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.
Egg Yolk Ravioli with White TrufflePREMIUM
SERVING: 1 People
TIME: 1 hr
COOKING TIME: 50 min
- 【 Dough 】
- 4 oz. Semolina flour (100g)
- 4 oz. Flour
- 1 large Egg
- 2 large Egg yolk
- 2 tbsp Water
- 【 Fillingㅤ 】
- 4 oz. Ricotta
- ¼ cup Grated parmesan cheese
- ⅛ tsp Ground black pepper
- ⅛ tsp Salt
- ⅛ tsp Nutmeg
- ㅤ ㅤ Thyme
- 1 tbsp Olive oil
- 【 Ravioli 】
- 2 tbsp Black Truffle, Chopped
- 1 large Egg Yolk
- 1 large Egg White
- 【 Sauce 】ㅤ
- 1 tbsp Butter
- 1 clove Garlic
- 1 sprig Sage
- ½ tbsp White truffle
- ½ 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
Sift the Semolina flour with the flour together in a bowl and make a well in the center.
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.
Use a wood spoon to combine the rest of the flour.
Add water and combine with hands until you have a smooth, elastic dough.
Wrap in plastic wrap and let it rest for at least 30 minutes.
Combine 【Filling】in a large bowl.
Pour into a pastry bag.
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.
Brush some of the leftover egg white on the pasta dough.
Lay the shaved truffle over the pasta dough.
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.
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.
Place 1 heaped tablespoon of ricotta filling onto the pasta sheet about 5 cm (2 in) apart. ㅤ
Separate an egg and, place the yolk in each nest of ricotta.
With the back of a spoon, shape a little hole in the ricotta for the egg yolk to nestle into.
Brush egg white around filling.
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.
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).
Melt the butter in a large frying pan with garlic and sage leaves over medium heat. Don’t let it burn.
Add white truffle and black truffle to the pan.
Add boiling water and swirl in the pan and let simmer to create a slightly thicker sauce.
Put ravioli in salted boiling water.
When the ravioli are ready, pull them out of the water gently with a slotted spoon, if you need to drain,
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.
Turn off the heat, and add pepper and butter.
Place them on a platter or divide directly into plates, over some grated Parmigiano.
Add some of the sauce, sprinkle over grated cheese, grate the truffle directly over and serve immediately.