Wit & Wisdom’s Love Letter Ravioli
Executive Chef Benjamin Lambert at Four Seasons Hotel Baltimore shares his recipe for a perfect special-occassion dish.
Updated April 16, 2012—Executive Chef Benjamin Lambert at Wit & Wisdom, the fine dining restaurant at Four Seasons Hotel Baltimore, shares his Love Letter Ravioli with Truffles and Brussels Sprouts recipe—which of course makes for a perfect entrée to enjoy your loved ones, and you don’t have to be in Baltimore to try it. The recipe gets its name from the creative folding of the sheet pasta to look like envelopes. Prepare this dish for your family or a small of group friends; regardless of the audience, Love Letter Ravioli is sure to impress.
1 cup Ricotta
1 cup Mascarpone
1 cup Parmesan, grated
4 12-by-12-inch sheets of pasta (can be purchased at a specialty food store)
1 Egg (for egg wash)
½ lb Brussels Sprouts, ends cut to separate leaves
6-8 oz Black Truffle Butter
Black Truffle Oil, a few drops
Black Périgord Truffles, to taste
1) Mix ricotta, mascarpone and Parmesan together with a spoon and place in a piping bag for later use.
To Assemble the Pasta:
1) Lay pasta sheets flat on the table.
2) Pipe the filling in a straight line about ½ inch thick across the sheet, leaving about 1 inch on each end.
3) Brush the pasta sheet with the egg wash on the end nearest the filling.
4) Fold the sheets over twice with a large knife.
5) With your two index fingers, starting at the end of the roll and spacing your fingers 1 inch apart, press down on the sheet. Continue to do this all the way down the sheets.
6) Take your pasta crimper and cut in between the filling. Place on a parchment-paper-lined sheet tray.
To Serve the Pasta:
1) Cook your ravioli in boiling salted water for 2 minutes.
2) While cooking the pasta, sauté Brussels sprout leaves.
3) Place the drained pasta love letters in a small pot with black truffle butter and glaze the love letters. Drizzle a drop of black truffle oil into the pot.
4) Place the love letters in a shallow bowl or plate. Place the Brussels sprout leaves around. Shave fresh black Périgord truffles on the dish.