Ravioli with Egg Yolk and Truffles

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.