Uovo in Raviolo con...Uovo in Raviolo con Burro al Tartufo e Salvia

An exquisite, showstopping single raviolo encasing a delicate whipped ricotta nest and a perfectly runny, golden egg yolk, finished in a luxurious hazelnut-brown butter sauce with fresh sage and shaved black truffles.

Ingredients

Cooking Instructions

1. 01

   On a clean work surface, mound the 00 flour and create a deep well. Add the 110g egg yolks and whole egg to the center. Gently whisk the eggs with a fork, gradually incorporating the flour from the inner walls. Knead for 10-12 minutes until smooth and elastic. Wrap in plastic film and rest at room temperature for 30 minutes.

2. 02

   In a bowl, whip the drained ricotta with grated Parmigiano-Reggiano, lemon zest, nutmeg, salt, and pepper until light and aerated. Transfer the mixture to a piping bag fitted with a medium round tip. Refrigerate until ready to use.

3. 03

   Divide the pasta dough in half. Roll out one half using a pasta machine to the thinnest setting (typically setting 8) to yield a translucent sheet. Repeat with the second half, keeping both sheets covered with a damp towel to prevent drying.

4. 04

   Cut the pasta sheets into eight 12cm squares. On four of the squares, pipe a 6cm-diameter ring of the ricotta filling, creating a nest about 2cm high. Gently slide one whole, cold egg yolk into the center of each ricotta ring.

5. 05

   Lightly brush the exposed pasta around the filling with water. Drape the remaining four pasta squares over the top. Press carefully around the yolk and ricotta nest, moving outward to expel all trapped air, then seal the edges. Trim with a fluted pastry cutter for a clean finish.

6. 06

   Bring a large, wide pot of salted water to a gentle simmer. Carefully drop the ravioli in and cook for exactly 2.5 to 3 minutes; the pasta must be al dente while the internal yolk remains completely warm and liquid.

7. 07

   Meanwhile, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter begins to foam, brown, and smell nutty. Remove from heat immediately to stop the cooking, and stir in half of the shaved black truffles.

8. 08

   Using a slotted spoon, gently transfer the ravioli directly to warm serving plates. Spoon the brown butter, crispy sage, and pan juices over the ravioli. Garnish generously with the remaining freshly shaved black truffle and a sprinkle of flaky sea salt. Serve immediately.