Raviolo with Egg Yolk in Truffle Scented Sage Brown Butter Sauce
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Cooking tools:
- Pasta machine
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- Piping bag
- Cookie cutter
- Pastry brush
- Stockpot
- Pot
- Skillet
- Baking sheet
- Cutting board
- Chef's knife
- Mixing bowl
- Fork
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- Spoon
- Spatula
- Colander
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- Measuring cup
- Plastic wrap
- Stove
- Refrigerator
- Plate
Ingredients
- 3½ cup flour, plus more as needed
- 4 large eggs
- ½ teaspoon extra-virgin olive oil
- 2 pounds swiss chard, stemed and roughly chopped
- 1 pound whole milk ricotta cheese, strained of excess moisture
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon fresh ground black pepper, plus more as needed
- ½ teaspoon sea salt, plus more as needed
- 8 large egg yolks
- 1 large egg beaten with 2 tablespoons water
- 4 tablespoons unsalted butter, cut into chunks
- 4 tablespoons sage leaves, thinly sliced crosswise
- parmigiano-reggiano cheese, to taste
- white truffle oil, to taste (optional)
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