Truffle Shuffle
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Handmade Cacio e Pepe Ravioli with Black Truffle

Hosted by Chef Tyler

LET'S GET COOKING!

Welcome to your on-demand cooking experience! In this class, we’ll walk you through each step to create our signature ricotta ravioli from start to finish, with our Truffle Carpaccio and a classic Cacio e Pepe sauce. This recipe will teach you how to make, knead, and fold pasta dough from scratch, as well as a great go-to pasta sauce that’s perfect for everything from weeknight meals to celebratory dinner parties. You’re sure to make something truly delicious and learn a ton of culinary skills along the way! Please follow the tabs to the left to find the recipe, shopping list, culinary tips from the Chef, wine pairing suggestions, and your on-demand video.

Roll out your ravioli dough to be as thin as possible. The dough will absorb water as it boils, so a thin, delicate dough will make the resulting texture more pleasant. 

Kneading is a crucial step to developing the gluten in your pasta dough. Make sure to take your time and knead until smooth and silky (and no need to worry about over kneading your dough, especially if you’re kneading by hand).

Knife maintenance is huge—you always want your knife arsenal to be well-sharpened. Use a honing steel between sharpening. We recommend a whetstone or oil-based stone for sharpening. Or, you can take them to a professional knife shop (we love Bernal Cutlery). Believe it or not, you're more likely to injure yourself on a dull knife than a sharp one!

When stirring the cooked raviolis in their sauce, be sure to do so gently—they’re fragile!

Daniel's Wine Recommendations

Wine Pairing Notes

Châteauneuf-du-Pape (“The Pope’s New Castle”) 

Châteauneuf-du-Pape is an appellation located in the Southern Rhône region of France. This region is known for its blends, with the majority of reds being Grenache-based. These wines can be complex; combining earthy, gamey notes with bright plummy and raspberry flavors. 

The fresh pasta dish will be well-accompanied by wines from this region. The truffles in the dish will be accentuated by the dusty, earthy notes in the wine, and the richness of the butter sauce will be balanced out by the wine’s acidity. 

RECOMMENDED VINTAGES: 2009, 2011, 2016 

In general, wines from Châteauneuf-du-Pape typically age well for 10-20 years! 

RECOMMENDED SELECTIONS: 

Crous St. Martin Châteauneuf du Pape 2016 Château de Beaucastel, Châteauneuf du Pape Rouge 2011

Meet Your Chef!

Tyler Vorce

Co Founder

Born and raised in Kennebunk, Maine, Chef Tyler Vorce has been working in kitchens since he was fourteen years old. What started as a dishwashing position at Pier 77 Restaurant in Cape Porpoise grew, with the guidance of his mentor Chef Pete Morency, into a lifelong love of cooking. Since graduating from Johnson & Wales University’s Culinary Arts program, he’s worked in some of the world’s most highly acclaimed kitchens, including Dovetail in New York City and the three Michelin-starred restaurant The French Laundry. Tyler co-founded Truffle Shuffle in the hopes of sharing his extensive culinary knowledge, with the goal of arming curious home cooks with all the skills and techniques necessary to cook like professional chefs. 

HAVE QUESTIONS OR ISSUES?

Here are some Frequently Asked Questions that may help.

How do I get started?
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1. Print shopping list and procure the ingredients from your local grocery store.

2. Download, print and review the provided step-by-step recipe.

3. Prepare your mise en place as indicated on the recipe.

4. Review Culinary Tips from the Chef.

5. Begin the video class and be ready to enjoy a delicious meal!

What if I have a culinary question for a Video On-Demand class?
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If you have any questions about your Video On-Demand class, you can always email info@truffleshufflesf.com.

Where can I find Truffle Shuffle products in store?
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You can search to find our Truffle Shuffle products HERE.

Reach out to us and we’ll make sure to answer any questions you have.

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