From Chef Vincent Nargi
Chef Vincent Nargi, of Café Luxembourg, NYC, has shared with us the sumptuous and delicious recipe for Corn Ravioli with Summer Truffles.
White summer truffles are harvested from June to late August, if you prefer you can use truffle oil instead. Summer truffles are much less pungent and much less expensive than their winter counterparts – winter truffles can cost around $350 per pound – and rare white truffles can be priced at over $1000 per pound. So at a mere $90 per pound the summer truffle is an excellent way to introduce yourself to this delicacy, or to indulge without breaking the bank, if you are already a truffle lover!
The bistro style of Café Luxembourg is perfected by the antique mirrors, soft lighting and crisp white paper covered table cloths, and the long bistro-style aprons of the serving staff over their traditional black and white uniforms. The excellent French American cuisine has ensured a loyal following for this quintessential Upper West Side bistro.
About the chef: growing up in Westchester, New York, Vincent Nargi was surrounded by family members dedicated to the food business. His father owned several cafés, where 10-year-old Nargi would make espressos and cappuccinos, along with helping out at his uncle's pizzeria. He was fascinated by his family's talent and commitment to a business that required endless hours of hard work. He would later discover that he had an undeniable draw to the same business.
Nargi attended the prestigious Culinary Institute of America and his first job in the kitchen was as garde manger at Park Avenue Café. Now, Nargi holds the prestigious role of chef at three restaurants: Café Luxembourg, The Odeon, and their sister restaurant Café Cluny (located in the West Village).
200 W. 70th Street
New York, NY 10023
Corn Ravioli with Summer Truffles are served at Café Luxembourg for $22.
This recipe makes 4 restaurant servings.
Corn Ravioli with Summer Truffles Pasta Ingredients:
8 oz all purpose flour
8 egg yolks
1 tbsp extra virgin olive oil
1 tbsp water
*Corn Polenta Ravioli Filling Ingredients:
8 oz polenta
2 cups heavy cream
2 cups corn stock (water can be substituted for corn stock)
1 tbsp roasted garlic puree
1/4 cup grated parmesan cheese
18 cobs of corn cleaned (once stripped these will be used for the Corn Stock)
¼ lb butter
Corn stock (or water) - just enough to get corn moving in a blender or food processor
Salt and pepper
Ingredients and Tools to Make the Ravioli:
3 eggs broken and beaten
2 dozen (approx 2 x 3") pasta sheets
1 cup loose flour
1 pastry bag for *Corn Polenta Ravioli Filling
1 pastry brush
1 sheet pan lines with parchment paper
Ingredients to Cook and Build the Dish:
24 pieces of ravioli
8 pieces of shaved pecorino cheese
1-2 oz summer truffles (can substituted with 1 teaspoon truffle oil drizzled over each serving)
1 cup heated and seasoned corn sauce (the extra corn puree left over from the filling)
2 Tbsp butter
Steal This Recipe® Step by Step Instructions for the Pasta:
Combine everything in a mixer and mix until dry and somewhat smooth.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Roll the dough out as thin as possible (1/8 inch maximum) into 12 inch sheets.
Cut out 3" by 2" rectangles with a pizza cutter or use a rectangle cookie cutter roughly the same size.
Layer the rectangles with parchment paper and refrigerate until ready to use.
Steal This Recipe® Step by Step Instructions for the Corn Polenta Ravioli Filling:
Bring the corn stock (or water) and milk to a boil. Pour in the polenta & stir.
Cook on a low heat for 1 hour (add more water if it gets to dry).
When it is totally smooth, add cheese, garlic, salt & pepper and set aside.
Strip the corn cobs.
Sauté the corn in butter until tender with absolutely no color.
Puree the corn with hot corn stock and butter.
Pass the corn puree through a chinoise and season with salt & pepper.
Mix 50% 50% corn puree and polenta and season (about 8 oz each).
Reserve the extra corn puree for sauce.
Both ingredients should be at least warm to mix properly.
Chill the mix and then place in a pastry bag.
Steal This Recipe® Step by Step Instructions for the Corn Stock:
Cover the stripped corn cobs with water (just enough to cover).
Simmer for 30 minutes and strain.
Steal This Recipe® Step by Step Instructions for the Corn Sauce:
Use the leftover corn puree and heat up it up just enough corn stock to thin out to a sauce like consistency.
Steal This Recipe® Step by Step Instructions To Make the Ravioli:
Lay out 6 rectangular pieces of pasta.
Brush a 1" border of egg along each pasta sheet.
Pipe a quarter size dollop of filling about ½ inch high in the center of each pasta sheet.
Fold each pasta sheet over to the left and match the corners up.
Use your fingers to press a seal along the perimeter of the filling.
Repeat this until all your ravioli are complete and place them on a floured piece of parchment paper.
Refrigerate them until you are ready to cook them.
Steal This Recipe® Step by Step Instructions to Cook and Plate the Dish:
Bring at least 2 gallons of salted water to a boil.
Drop your ravioli into the water and cook until the corners are cooked through, about 7 minutes.
Drain them and gently toss them in a bowl with the 2 tablespoons of butter, salt and pepper.
Lay out 4 plates and ladle a pool of corn sauce on the bottom of each plate.
Spoon the ravioli onto the sauce and arrange neatly.
Place 2 pieces of thinly shaved Pecorino Romano cheese on each plate.
Shave some fresh summer truffles onto each plate (or drizzle some truffle oil) and serve.