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🍽️ Ravioli with Egg Yolk and Truffle

673 kcal · 30 min · 4 servings

Ingredients

• 300 g flour
• 2 eggs
• 20 ml water
• salt
• 6 small eggs (size S) or quail eggs
• 50 ml port wine
• 200 ml poultry stock
• 200 ml whipping cream
• 2 drops truffle oil
• salt
• pepper (from the mill)
• 2 tbsp cold butter
• 10 g fresh truffle
• 3 sprigs chervil

Instructions

1. 1. Sift the flour into a large mixing bowl.
2. 2. Make a well in the center of the flour.
3. 3. Add salt, egg, and water into the well.
4. 4. Process the ingredients into a dough using a hand mixer with dough hooks.
5. 5. Knead the dough until smooth and elastic.
6. 6. Divide the dough into two equal parts.
7. 7. Fill a large pot with water and add salt.
8. 8. Bring the salted water to a boil.
9. 9. Roll the first part of the dough into a thin sheet using a pasta machine.
10. 10. Dust a ravioli mold tray with flour.
11. 11. Carefully place the dough sheet onto the tray.
12. 12. Gently press the dough sheet into the indentations of the tray.
13. 13. Place one egg yolk into each indentation.
14. 14. Brush the dough edges around the egg yolks with egg white.
15. 15. Place the second dough sheet over the first one.
16. 16. Press the edges of the two dough sheets together firmly.
17. 17. Press the second dough sheet firmly with a rolling pin.
18. 18. Cut out the ravioli using the rolling pin cutter.
19. 19. Cook the ravioli with the yolk side up in the boiling salted water for about 3 minutes.
20. 20. Carefully lift the ravioli out of the water.
21. 21. Let the ravioli drain.
22. 22. Pour the port wine into a small saucepan.
23. 23. Reduce the port wine until almost completely evaporated.
24. 24. Add stock and cream to the reduced port wine.
25. 25. Season the sauce with truffle oil, salt, and pepper.
26. 26. Simmer the sauce for 2-3 minutes.
27. 27. Add the butter in cubes to the sauce.
28. 28. Blend the sauce until the butter is incorporated.
29. 29. Distribute the ravioli onto the plates.
30. 30. Pour the sauce foam over the ravioli.
31. 31. Garnish the ravioli with shaved truffle slices.
32. 32. Garnish the ravioli additionally with chervil.

Nutrition per serving

• kcal: 673
• Protein: 25 g · Fett/Fat: 36 g · Carbs: 60 g