Ravioli with Egg Yolk and Truffles

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Ravioli with Egg Yolk and Truffles
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Health Score:
6,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
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
For garnish
10 grams fresh Truffle
3 sprigs Chervil
How healthy are the main ingredients?
Whipped creameggsaltegg

Preparation steps

1.

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.

2.

Bring a large pot of salted water to a boil.

3.

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.

4.

Cook the ravioli with the yolk side up about 3 minutes until tender, then carefully lift out and drain.

5.

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.

6.

To serve, spoon the ravioli onto plates, top with the foam and garnish with shaved truffle and chervil.