Uovo in Raviolo con...Uovo in Raviolo con Tartufo Nero

An exquisite handmade pasta parcel encasing a delicate ricotta-spinach ring and a perfectly runny, molten organic egg yolk, bathed in a hazelnut-brown butter sage sauce and crowned with freshly shaved black truffle.

Ingredients

Cooking Instructions

1. 01

   To make the pasta, mound the '00' flour on a clean work surface. Create a deep well in the center and add the 110g of egg yolks and a pinch of salt. Gently whisk the yolks with a fork, gradually drawing in flour from the inner walls. Once a shaggy dough forms, knead vigorously by hand for 10 minutes until smooth, elastic, and velvety. Wrap in plastic wrap and rest at room temperature for at least 30 minutes.

2. 02

   Prepare the filling by combining the drained ricotta, finely chopped spinach, grated Parmigiano-Reggiano, and grated nutmeg in a bowl. Season precisely with salt and white pepper. Transfer the mixture to a piping bag fitted with a medium round tip and chill until ready to assemble.

3. 03

   Roll the pasta dough using a pasta machine, starting at the thickest setting and laminating it 3 times. Gradually roll down to the thinnest setting (setting 8 or 9) until the sheet is translucent. Cut the sheet into 8 equal squares, approximately 12cm x 12cm. Lay them out on a lightly floured surface covered with a damp towel.

4. 04

   Pipe a neat, thick circular ring of the ricotta-spinach mixture (about 5cm in diameter and 2cm high) onto 4 of the pasta squares. Carefully place one intact raw egg yolk into the center of each ring, ensuring no yolk leaks out.

5. 05

   Lightly brush the pasta around the filling with water. Gently drape the remaining 4 pasta sheets over the top, carefully pressing from the center outward to expel all air bubbles and seal the edges. Use a round 10cm fluted pastry cutter to stamp out the ravioli. Ensure the seals are perfectly secure.

6. 06

   Bring a large pot of salted water to a gentle, rolling simmer. Do not let it boil vigorously, as this can break the delicate ravioli. Carefully lower the ravioli into the water and cook for exactly 2 minutes and 30 seconds. The goal is to cook the pasta and warm the yolk, keeping it completely liquid.

7. 07

   Simultaneously, melt the butter in a wide skillet over medium heat. Add the sage leaves and cook until the butter begins to foam, turn a golden hazelnut brown, and release a nutty aroma. Immediately remove from heat to stop the cooking.

8. 08

   Using a slotted spoon, gently lift each raviolo from the water, draining well. Place one raviolo in the center of each warm serving plate. Spoon the warm brown butter and a crispy sage leaf over the top. Finish with a light dusting of Parmigiano-Reggiano and generously shave fresh black truffle directly over the raviolo. Serve immediately.