Raviolo Aperto con Tuorlo...Raviolo Aperto con Tuorlo d'Uovo e Tartufo Nero

An artisanal open-style giant raviolo filled with a delicate smoked potato-ricotta mousse, cradling a perfectly runny farm egg yolk, finished with a hazelnut-brown butter emulsion and shaved Umbrian black truffle.

Ingredients

Cooking Instructions

1. 01

   To make the pasta, mound the flour on a clean work surface, make a well in the center, and add 4 egg yolks, 1 whole egg, and a pinch of salt. Gently whisk the eggs with a fork, gradually incorporating flour from the inner walls until a dough forms. Knead for 10 minutes until silky, wrap in plastic, and rest at room temperature for 30 minutes.

2. 02

   In a medium bowl, whip the drained buffalo ricotta with the riced potato, grated Parmigiano-Reggiano, and a pinch of nutmeg until velvety. Season with white pepper and a touch of salt. Transfer to a pastry bag fitted with a wide round tip.

3. 03

   Roll the pasta dough using a pasta machine down to its thinnest setting (typically setting 8 or 9). Cut the sheet into eight 12cm (5-inch) squares.

4. 04

   On four of the squares, pipe a 2-inch wide, high-walled ring of the ricotta-potato mixture. Carefully drop one intact egg yolk into the center of each ring.

5. 05

   Brush the exposed pasta around the filling with a light egg wash. Gently drape the remaining four pasta squares over the top. Press carefully around the filling, expelling all air to prevent bursting, and seal the edges. Trim with a fluted pastry cutter for a clean, decorative edge.

6. 06

   Bring a large shallow pan of salted water to a gentle simmer (do not boil rapidly). Slide the ravioli in one by one and cook for exactly 2 minutes and 30 seconds to ensure the yolk remains liquid.

7. 07

   Simultaneously, melt the butter in a wide skillet over medium heat until it begins to foam and turn amber-brown (beurre noisette). Add the sage leaves, fry until crisp for 30 seconds, then splash in 2 tablespoons of the pasta cooking water to emulsify the sauce.

8. 08

   Using a slotted spoon, carefully transfer one raviolo to each warm serving plate. Spoon the sage-infused brown butter emulsion over the top, and generously shave fresh black truffle over the raviolo. Finish with a scatter of Maldon sea salt and serve immediately.