Michael Roberts' Triple Truffle Pasta

Name: Triple Truffle Pasta
Ingredients: 50 g. fine semolina flour; 400 g. of all-purpose flour; 7 egg yolks; 2 whole eggs; Extra virgin olive oil 3 – 5 tablespoons; 2 oz. Parmigiano-Reggiano grated; 4 oz. Fontina finely grated; 2 oz. truffled Gouda cheese grated; 8 oz. whole milk ricotta drained; 1 large egg; 5 Tbsp. mascarpone cheese; 1 lb. butternut squash peeled and cut into cubes; 3 – 5 Tbsp. Extra virgin olive oil; 2 tsp. Black boar- black truffle salt; 2 tsp. black boar- black truffle powder; 6 – 7 oz. heavy cream 40% fat; 3 Tbsp. extra-virgin truffle olive oil; 8 oz. of spinach of spinach blanched squeeze dry chopped 5; 2 Tbsp. shallot minced; 1 Tbsp. truffle butter; ⅔ Cup cheese filling (see below ); 8 oz. in mixed mushroom blend minced fine; 2 Tbsp. shallots minced; 2 tsp. butter; 2 tsp. truffle oil; 5 Tbsp. Mascarpone cheese; 4 Tbsp. European butter; 2 – 3 tsp. ground hazelnuts; 1 Tbsp. extra virgin olive oil; ½ tsp. black truffle salt

Five cheese truffle agnolotti, spinach and mushroom ravioli over a truffle butternut squash puree finished with a hazelnut browned butter, fried sage, and fresh truffle.

Mealtime: Dinner
Contains: Dairy / Lactose, Gluten, Wheat

Purchase | $4.99

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