Egg Yolk Raviolo, Ricotta, Guanciale, Hazelnuts
Egg Yolk Raviolo, Ricotta, Guanciale, Hazelnuts by Paul Foster! . This a rich, indulgent autumnal dish that just oozes flavour!
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Ingredients
- 250g ‘00’ flour
- 190g egg yolk
- 1 tbsp olive oil
- 100g ricotta
- 2 tbsp chopped chives
- 4 free range eggs
- 45g peeled hazelnuts
- 100g butter
- 1 lemon
- 100g reduced brown chicken stock
- 2 slices prosciutto
- 100g guanciale, bark removed
- 30g Parmesan
- Salt
- pepper
- 30g sea beet
- 20g Salty fingers
- Parmesan
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