Raviolo with Egg Yolk in Truffle Scented Sage Brown Butter Sauce
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Raviolo is a large style ravioli served individually and simply sauced. I shamelessly stole parts of this recipe from three great chefs. Lidia Bastianich, Mario Batali and Michael Chiarello. The result is an impressive first course not nearly as difficult to make as you might think.
Ingredients
3 1/2 c flour, plus more as needed
4 large eggs
1/2 t extra-virgin olive oil
2 lb swiss chard, stemed and roughly chopped
1 lb whole milk ricotta cheese, strained of excess moisture
1/4 t freshly ground nutmeg
8 large egg yolks
1/2 t sea salt, plus more as needed
1/4 t fresh ground black pepper, plus more as needed
1 large egg beaten with 2 tablespoons water
4 T unsalted butter, cut into chunks
4 T sage leaves, thinly sliced crosswise
parmigiano-reggiano cheese, to taste
white truffle oil, to taste (optional)
Preparation
