Uovo in Raviolo with...Uovo in Raviolo with Sage and Black Truffle Butter

A decadent, Michelin-star classic featuring a single, perfectly runny egg yolk encased in delicate pasta dough, served with a luxurious black truffle and brown butter emulsion.

Ingredients

Cooking Instructions

1. 01

   On a clean work surface, mound the Tipo 00 flour and create a deep well in the center. Add the 9 egg yolks to the well. Gently whisk the yolks with a fork, gradually incorporating the flour from the inner walls. Knead for 10-15 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.

2. 02

   In a bowl, mix the drained ricotta, grated Parmigiano-Reggiano, and a pinch of nutmeg until smooth. Season to taste with fine sea salt and freshly cracked white pepper. Transfer the mixture to a piping bag fitted with a medium round nozzle.

3. 03

   Divide the pasta dough in half. Roll out one half using a pasta machine until it is paper-thin (typically the second-to-last setting). Repeat with the second half, keeping the sheets covered with a damp towel to prevent drying.

4. 04

   On the first sheet of pasta, pipe four thick rings of the ricotta mixture, spaced well apart. Ensure each ring is high enough to act as a retaining wall for an egg yolk. Gently slide one raw egg yolk into the center of each ricotta ring.

5. 05

   Carefully drape the second sheet of pasta over the top. Using your fingers, gently press around the ricotta rings to expel any trapped air, creating a tight seal. Cut out the ravioli using a large, fluted circular pasta cutter (about 4 inches in diameter).

6. 06

   Bring a large pot of salted water to a very gentle simmer. Slide the ravioli into the water and cook for exactly 2 minutes. The pasta must be cooked through, but the egg yolk inside must remain completely liquid and warm.

7. 07

   While the pasta cooks, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter begins to foam and turn a nutty golden-brown, and the sage leaves become crisp. Remove from heat and add a splash of the pasta cooking water to emulsify the sauce.

8. 08

   Using a slotted spoon, carefully lift each raviolo out of the water, drain well, and place one onto each of four warm serving plates. Spoon the brown butter and crispy sage leaves over the ravioli. Finish with a generous shaving of fresh black truffle and a pinch of flaky sea salt. Serve immediately.