| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Dujour05 | 1 | Servings |
INGREDIENTS
| 5 | Eggs | |
| 1 | lb | "OO" Italian soft wheat |
| flour | ||
| 1 | pn | Salt |
| 1/2 | c | Cooked, chopped spinach |
| 1 | oz | Parmigiano-Reggiano cheese |
| 1/2 | c | Ricotta |
| 1 | Egg | |
| Salt | ||
| Fresh ground white pepper | ||
| Nutmeg to taste | ||
| 4 | Egg yolks | |
| 1 | oz | Parmigiano-Reggiano cheese |
| grated | ||
| 4 | oz | Butter, cooked to light |
| golden brown | ||
| 1 | oz | White truffle-preferably |
| fresh if in season |
INSTRUCTIONS
Combine flour with eggs and a pinch of salt. Knead well to obtain smooth dough. Cover and allow to rest for 1/2 hour. Combine spinach with the ricotta, Parmigiano-Reggiano cheese and one whole egg. Adjust seasoning with salt, freshly ground white pepper and ground nutmeg. Place filling in a pastry bag with a round tip approximately 1/4 inches in diameter. Roll out pasta dough into 8 very thin sheets, approximately 6x6-inch squares. In the center of the 8 squares, lightly brush with water then use the pastry bag to make circles with the filling, large enough to create a well for the egg yolks. Place a separated egg yolk in each well and season only the yolk with a pinch of salt and white pepper. Carefully cover each ravioli with the remaining sheets of dough sealing each with fluted pastry wheel, removing as much air as possible from each ravioli and cutting them into large round ravioli. Step 4: Boil in salted water for approximately 2-3 minutes. Drain each ravioli and place on individual serving plates. Sprinkle with shaved or sliced white truffle and Parmigiano-Reggiano cheese. Melt butter over high heat until a light golden color. Pour over each ravioli and serve immediately. Note: The secret to this very special dish is the thickness of the dough. Ideally the yolk should be warm yet soft. When the ravioli is cut it should flow into the white truffle, Parmigiano- Reggiano and brown butter creating a delicate sauce. Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW # DJ9097 - PAUL BARTOLOTTA Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3069
Calories From Fat: 1329
Total Fat: 149g
Cholesterol: 2024.3mg
Sodium: 4457.9mg
Potassium: 1225mg
Carbohydrates: 259.1g
Fiber: 8.7g
Sugar: 4.3g
Protein: 160g