Italian cuisine

Easy

Egg Yolk Ravioli with White Truffle

Name: Egg Yolk Ravioli with White Truffle
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 1 servings
Cuisine: Italian
Ingredients: Dough; 4 oz. Semolina flour (100g); 4 oz. Flour; 1 large Egg; 2 large Egg yolk; 2 tbsp. Water; Fillingㅤ; 4 oz. Ricotta; 1/4 cup Grated parmesan cheese; 1/8 tsp. Ground black pepper; 1/8 tsp. Salt; 1/8 tsp. Nutmeg; ㅤ ㅤ Thyme; 1 tbsp. Olive oil; Ravioli; 2 tbsp. Black Truffle, Chopped; 1 large Egg Yolk; 1 large Egg White; Sauce; 1 tbsp. Butter; 1 clove Garlic; 1 sprig Sage; 1/2 tbsp. White truffle; 1/2 tbsp. Black truffle; 1 tbsp. Boiling water; Boil The Ravioli; 1 Qt Boiling water; 1 tsp. Salt; Cook The Ravioli; 1 tbsp. Butter

Chef Giovanni Spataro

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

There is only one way to appreciate the shavings of white truffle. This dish spells a special occasion. With a vibrant semolina and egg pasta dough, nothing beats a freshly filled ravioli made at home. The soft and tangy ricotta filling surrounds a lush egg yolk. The tender ravioli ooze the yolk when you cut into them. The truffle is best thinly shaved and allowed to soften gently and release its intoxicating deep musky fragrance. The warm musky butter is infused with a hint of sage and garlic. Pure dining luxury that is completely managable to make in your own home.

Recipe

PRE TIME: 10 min

COOKING TIME: 50 min

TOTAL TIME: 1 hr

1 SERVING

Ingredients:

Dough
4 oz. Semolina flour (100g)
4 oz. Flour
1 large Egg
2 large Egg yolk
2 tbsp. Water
Fillingㅤ
4 oz. Ricotta
1/4 cup Grated parmesan cheese
1/8 tsp. Ground black pepper
1/8 tsp. Salt
1/8 tsp. Nutmeg
ㅤ ㅤ Thyme
1 tbsp. Olive oil
Ravioli
2 tbsp. Black Truffle, Chopped
1 large Egg Yolk
1 large Egg White
Sauce
1 tbsp. Butter
1 clove Garlic
1 sprig Sage
1/2 tbsp. White truffle
1/2 tbsp. Black truffle
1 tbsp. Boiling water
Boil The Ravioli
1 Qt Boiling water
1 tsp. Salt
Cook The Ravioli
1 tbsp. Butter
1 tbsp. Ground black pepper
Garnish
1 tbsp. Grated parmesan cheese
ㅤ ㅤ White truffle

Directions:

Step 1

Sift the Semolina flour with the flour together in a bowl and make a well in the center.

Step 2

Put the eggs, yolks, and water in the well. With a fork, begin to whisk the eggs, incorporating the flour little by little until you can no longer whisk with the fork.

Step 3

Use a wood spoon to combine the rest of the flour.

Step 4

Add water and combine with hands until you have a smooth, elastic dough.

Step 5

Wrap in plastic wrap and let it rest for at least 30 minutes.

Step 6

Combine 【Filling】in a large bowl.

Step 7

Pour into a pastry bag.

Step 8

Roll out the dough using a pasta machine or rolling pin. The dough should be thin enough so that you can see your hand through it.

Step 9

Brush some of the leftover egg white on the pasta dough.

Step 10

Lay the shaved truffle over the pasta dough.

Step 11

Then place the pin on the edge of the board closest to you, press it away from you gently, then pull it back a little, then push it away again.

Step 12

Use a well-floured wooden board to make the ravioli. Working on strips of pasta at least 10 cm (4 in) wide and as long as you like.

Step 13

Place 1 heaped tablespoon of ricotta filling onto the pasta sheet about 5 cm (2 in) apart. ㅤ

Step 14

Separate an egg and, place the yolk in each nest of ricotta.

Step 15

With the back of a spoon, shape a little hole in the ricotta for the egg yolk to nestle into.

Step 16

Brush egg white around filling.

Step 17

Then place a sheet of pasta of the same width and length over the top and, working quickly, press the pasta sheet down carefully around each spoonful of filling, try not to trap too much air. Work from one side to the other and, if needed (and if you have two extra hands helping you), work one raviolo at a time.

Step 18

With a fluted pastry wheel cutter or a sharp knife, trim the raviolo so that you have a 1 cm (1/2 in) border around the filling and, if necessary, transfer each finished raviolo to a well-floured tray lined with parchment (yes, double protection, parchment, and flour).

Step 19

Melt the butter in a large frying pan with garlic and sage leaves over medium heat. Don’t let it burn.

Step 20

Add white truffle and black truffle to the pan.

Step 21

Add boiling water and swirl in the pan and let simmer to create a slightly thicker sauce.

Step 22

Put ravioli in salted boiling water.

Step 23

When the ravioli are ready, pull them out of the water gently with a slotted spoon, if you need to drain,

Step 24

Cook the raviolo immediately in a saucepan of salted, gently simmering water until al dente, but don’t overcook the yolks – I find a timer set to 2 minutes is perfect, you can cook it up to 3 minutes if your pasta is slightly thicker and you feel it is not cooked through.

Step 25