Ravioli with Egg Yolk and Truffles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 673 cal. | (32 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 11.7 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 31.3 μg | (70 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 400 mg | (10 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 508 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 2 eggs
- 20 milliliters water
- salt
- For the filling
- 6 small eggs (or quail eggs)
- For the foam
- 50 milliliters Port wine
- 200 milliliters chicken stock
- 200 milliliters Whipped cream
- 2 drops Truffle oil
- salt
- freshly ground peppers
- 2 Tbsps cold butter
Preparation steps
For the dough, pour the flour into a mixing bowl and make a well in the center. Add salt, eggs, and water. With an electric mixer (dough hook attachment) mix the dough. Knead smooth and divide.
Bring a large pot of salted water to a boil.
Roll out the dough with a pasta machine into 2 sheets. Sprinkle 1 sheet with flour, lay on top of a ravioli mold and gently place egg yolks on the dough, spaced evenly in the molds. Place the second pasta sheet over the top and press the edges together. Finally, with a rolling pin, press the second sheet of dough over the mold, cutting out the ravioli.
Cook the ravioli with the yolk side up about 3 minutes until tender, then carefully lift out and drain.
For the foam, simmer port wine in a small saucepan, then pour in the cream and season the sauce with truffle oil, salt, and pepper. Simmer for 2-3 minutes, cut the butter into cubes and add while mixing.
To serve, spoon the ravioli onto plates, top with the foam and garnish with shaved truffle and chervil.
