Directions: |
Directions:To make filling: Drain ricotta cheese well. Squeeze dry spinach. Mix ricotta, spinach, salt and pepper until well combined. Cut pasta sheets into circles with large round cutter. (Scraps can be used for "messy pasta" cooked and topped with Marinara for another meal.)
Assemble ravioli: Add small amount of cheese mixture to pasta round. Make a small crater in the center of the cheese. Separate egg yolk from whites (whites can be used for another application such as a meraigne.) CAREFULLY place egg yolk in crater as to not break yolk. With fingers, brush edges of pasta with water. CAREFULLY top with another pasta round and CARFULLY seal pasta rounds together. Place on lightly floured cookie sheet. Once all are assembled, cover with plastic wrap and refrigerate until ready to cook. Can be made a few hours in advance.
For sauce: Melt truffle butter in saucepan. Add flour to make a smooth roux. Cook a few minutes to a light golden color stirring constantly. Slowly whisk in chicken stock to desired thickness and consistancy. Bring the mixture to a light boil over medium heat stirrly constantly. You want the texture to be like a "runny" gravy. (Once the mixture gets to boil, it reaches its maximum thickness quality. If sacue is too thin, shake together some flour with a small amount of chicken stock and slowly whisk into the sauce as to avoid lumps. If it is too thick whsk in additional chicken stock.) Lower heat to low and add sliced truffles. Season with truffle salt and black pepper. This sacue can be made ahead, refrigerated and reaheated at the time of serving. If it thickens too much, add a little more chicken stock as needed.
Bring large pot of salted water to boil. Carefully lower one ravioli at a time to water with slotted spoon. Cook until pasta is done. Raviolis will float to top as they become done. Do not overcook as you want the egg yolk to stay soft and runny.
To serve: Place drained ravioli on plate and top with a couple of spoonfuls of truffle sauce. Serve immediately. |
This recipe for Black Truffle Egg Yolk Ravioli is from