'San Domenico' Raviolo Egg with Parmigiano Reggiano, Seasonal Truffle, and Butter | Valentino Marcat
'San Domenico' Raviolo Egg with Parmigiano Reggiano, Seasonal Truffle, and Butter | Valentino Marcattilii
Keywords
- |
- Egg
- Butter
- #039San
- Raviolo
- Truffle
- Reggiano
- Seasonal
- Valentino
- Parmigiano
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Ingredients
- 8 sheets of pasta for tagliatelle, rolled very thin and with a diameter of about 15 cm each
- 100 g of well-boiled spinach
- 100 g of creamy butter
- 100 g of grated Parmigiano Reggiano
- 150 g of sheep ricotta
- 5 eggs
- Nutmeg
- White truffle to taste
- Salt
- pepper
- Some sheets of parchment paper
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