Ingredients
For the black pasta
300 g double zero flour (00)
3 eggs
1 sachet (4–5 g) squid or cuttlefish ink
1 tbsp olive oil
Pinch of salt
For the filling
300 g Canarian black pork, shredded or minced
1 small onion, finely chopped
2 garlic cloves, minced
1 tbsp palm honey
1 sprig of fresh thyme
Salt and pepper
Splash of dry white wine
1 tbsp olive oil
For the sauce
50 g butter
100 ml cream
1 tsp palm honey
1 tsp truffle oil (or freshly grated truffle)
Salt, to taste
White pepper
To garnish
Thin slices of black truffle
Fresh thyme leaves
A final drizzle of palm honey
Method
Start with the pasta: on a clean surface form a mound of flour and create a well in the centre. Add the eggs, squid ink, olive oil and salt. Gradually incorporate the flour and knead until the dough is smooth and elastic. Wrap in cling film and let it rest for 30 minutes.
Meanwhile, prepare the filling. Sauté the onion and garlic in olive oil until soft. Add the Canarian pork and cook until browned. Pour in the wine and let it reduce. Stir in the palm honey, thyme, salt, and pepper. Cook over medium heat for 10–15 minutes. Allow to cool.
To assemble the ravioli, roll out the pasta dough thinly (setting 6 if using a pasta machine). Cut into squares and spoon a small amount of filling onto each one. Cover with another square, press to seal the edges (using a little water or egg wash), and trim as needed. Set aside.
For the truffle sauce, melt the butter in a saucepan, add the cream, and simmer gently to reduce. Stir in the palm honey, truffle oil or grated truffle, season with salt and white pepper. Let it thicken over low heat.
Boil the ravioli in salted water for 3–4 minutes. Drain and gently toss in the truffle sauce. Serve garnished with black truffle slices, fresh thyme leaves, and a drizzle of palm honey.
