Black Ravioli with Salmon in Cheese Sauce and Truffle Cream
Delight in black ravioli filled with salmon and porcini mushrooms, paired with a rich truffle cheese sauce. A luxurious Italian-inspired dish.
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Ingredients
- 3 ⅓ cups (800 g) semolina flour
- 10 large eggs
- 2 tsp (12 g) salt
- 4 tsp (20 g) cuttlefish ink
- 3 tbsp (40 g) olive oil
- 10 oz (300 g) raw salmon, finely diced
- 7 oz (200 g) fresh porcini mushrooms, diced
- ½ cup (100 g) grated Parmesan cheese
- 3 tbsp (50 g) vegetable oil
- 1 tsp (10 g) salt
- ½ tsp (2 g) ground black pepper
- ½ cup (100 g) heavy cream (30%)
- 1 oz (20 g) blue cheese, crumbled
- ½ tsp (3 g) truffle cream
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