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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.
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