Ravioli with Vegetables and Truffles

Sift the flour on a surface and press a bulge in the middle. Pour in the egg yolks, olive oil, egg and salt, mix well and knead well for about 1minute. Then rest the dough.

For the fillings, prepare the vegetable purees as follows: In boiling hot salted water, seasoned with sugar and lemon, start by boiling the coarsely chopped celery until soft, remove it from the broth and dry it well on a dish rack. Next, in a hand mixer with an egg yolk and a tiny bit of chilled butter, finely pureed, seasoned with salt and pepper and refrigerated. In the same way, but without lemon in the cooking water, the beet and the carrots are processed in the same way.

Roll out the dough with a rolling pin or pasta machine, cut it about 16 cm wide and brush half of it with the egg yolk and milk mixture. Use a piping bag to pipe the vegetable fillings. Cover the other half of the dough over the filling, press well until smooth, cut out round ravioli and place the ravioli on a floured plate.

For the sauce, clean the truffles best with a toothbrush, perhaps under cold water. Peel the skin thinly.

Chop the truffles with the butter cubes and chill repeatedly.

Reduce the Noilly Prat and the double cream to about 0.1 l, gradually add the truffle butter to the sauce at a very low temperature and season with salt and white pepper.

Cook the ravioli for 3 minutes in boiling hot water.

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