Egg yolk ravioli with truffle and Parmesan
Item 1 of 1
- medium
- 4
- 40 minutes
These delightful yellow 'buttons' are made of a silky egg yolk pasta with a rich double cheese filling. Chef Daniele Usai uses both stracchino and Parmesan cheeses for flavour in the egg filling, and the finished dish is topped with shaved truffle for extra indulgence. Perfect as a dinner party starter, the ravioli can be made ahead and reheated to serve – cook as per the recipe then refresh in iced water and chill until needed.
First published in 2016
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Ingredients
Metric
Imperial
Pasta
- 275g of 00 flour
- 25g of semolina flour
- 290g of egg yolk, plus 1 yolk extra, beaten, to glaze
Filling
To serve
- 20g of white truffle, shaved
- 50g of unsalted butter
- 1 pinch of salt
- Sarawak black pepper
SAVE RECIPE
Equipment
- Food mixer fitted with a dough hook
- Bar sealer
- Vacuum bags
- Pasta machine
- 4cm round cutter
Method
1
To make the pasta dough, add the 00 and semolina flours to the bowl of a food mixer fitted with a dough hook. Start the machine mixing and gradually pour in the eggs yolks until fully mixed to a smooth dough. Transfer to a vacuum bag, seal with a bar sealer then place in the fridge to rest for 2 hours
- 275g of 00 flour
- 25g of semolina flour
- 290g of egg yolk
2
For the filling, place the grated stracchino and Parmesan cheeses in a bowl, add the egg yolks and mix until well-combined. Add a grating of nutmeg to taste then transfer the mixture to a piping bag. Reserve in the fridge until needed
3
Once rested, remove the pasta dough from the fridge and allow to come to room temperature. Using a pasta machine, roll out the dough to a thickness of 1mm. Use a 4cm round cutter to stamp out rounds from the dough
4
Brush half of the pasta rounds with the extra beaten egg. Remove the filling from the fridge and pipe a teaspoon of the cheese mixture on to each of these. Cover with the remaining pasta rounds and press lightly around the edges to seal – pressing down with the blunt side of a round cutter can help achieve a neat edge
5
Fill a wide, shallow pan with salted water and bring to the boil. Add the ravioli and cook for 3 minutes
6
Meanwhile, add the butter to a pan with 50ml of water and a pinch of salt, then allow to melt over a medium heat to create a sauce. As soon as the pasta is cooked, drain and toss in the pan with the butter sauce to coat
- 50g of unsalted butter
- 1 pinch of salt
7
To serve, add 5 or 6 ravioli to a plate and drizzle over any remaining butter sauce. Add a sprinkle of pepper and finish with a generous helping of truffle shavings
- 20g of white truffle, shaved
- Sarawak black pepper
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