Raviolo with Egg Yolk...Raviolo with Egg Yolk in Truffle Scented Sage Brown Butter Sauce

Raviolo with Egg Yolk in Truffle Scented Sage Brown Butter Sauce might be just the main course you are searching for. For $2.74 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 740 calories, 38g of protein, and 36g of fat each. If you have egg yolks, eggs, nutmeg, and a few other ingredients on hand, you can make it. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes about 1 hour. It is brought to you by SippitySup. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is solid. Similar recipes are Sage and Brown Butter Sauce With Whole Wheat Pasta, Brown Butter and Sage Ravioli, and Fusilli With Roasted Delicata Squash & Fresh Sage Brown Butter.

Ingredients

Cooking Instructions

1. 01

   To make the pasta: Mound 3 ½ cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for 5 or 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

2. 02

   Roll out the pasta dough to the thinnest setting on a pasta rolling machine. From the thin pasta sheet, cut 12 circles with a 6-inch diameter. Set 6 of the circles on a sheet tray dusted with flour, cover with plastic wrap and set aside.To make the filling: Prepare an ice bath. In a large pot of salted boiling water, blanch the chard for about 3 minutes.

3. 03

   Drain, then quickly plunge it into the ice bath to stop cooking.

4. 04

   Drain again, then squeeze it in you fists to remove as much moisture as possible.

5. 05

   Transfer it to a food processor.

6. 06

   Add the drained ricotta to the food processor, pulse to combine.

7. 07

   Add the nutmeg, sea salt, pepper and 2 egg yolks. Run the machine until the mixture is well combines. You may need to scrape the sides of the bowl once to assure it is evenly incorporated. Spoon the blended mixture into a pastry bag fitted with 1 ½-inch round tip.Pipe a ring of the ricotta mixture about ½-inch from the edges of each of the 6 dough rounds that were set aside on the tray. The goal is to create a well to hold one of the 6 remaining egg yolks on each of the dough rounds.