Raviolo al Uovo with...Raviolo al Uovo with Black Truffle and Hazelnut Noisette

An elegant, Michelin-caliber single large raviolo filled with a velvety ricotta-spinach nest, housing a perfectly runny, warm organic egg yolk, finished with a luxurious hazelnut-sage brown butter and freshly shaved black truffle.

Ingredients

Cooking Instructions

1. 01

   To make the dough, pile the Tipo 00 flour on a clean marble surface, create a deep well in the center, and add the 6 egg yolks and 1 whole egg. Using a fork, gently whisk the eggs, gradually incorporating the flour from the inner walls until a paste forms. Knead the dough vigorously by hand for 10 minutes until completely smooth and elastic. Wrap tightly in plastic wrap and let rest at room temperature for 30 minutes.

2. 02

   Prepare the filling by combining the drained ricotta, finely minced blanched spinach, grated Parmigiano-Reggiano, and a pinch of freshly grated nutmeg. Season precisely with fine sea salt and white pepper. Transfer the mixture to a pastry bag fitted with a medium round piping tip and refrigerate until ready to use.

3. 03

   Divide the rested pasta dough into two portions. Roll each piece through a pasta machine, graduating to the thinnest setting (about 0.5mm thickness). Cut the sheets into eight equal 12x12 cm squares, keeping them covered with a damp towel to prevent drying.

4. 04

   On four of the pasta squares, pipe a neat circular ring (or 'nest') of the ricotta-spinach mixture, measuring roughly 6cm in diameter and 1.5cm high. Carefully slip one intact raw egg yolk into the center of each nest.

5. 05

   Lightly brush the pasta edges around the nest with a damp pastry brush. Gently drape the remaining four pasta squares over the top. Working carefully from the center outward, press out all air pockets, then seal the edges firmly. Use a 10cm fluted round cutter to trim each raviolo into a perfect circle. Dust lightly with semolina.

6. 06

   In a light-colored pan over medium heat, melt the cultured butter. Allow it to foam and cook until the milk solids turn a deep golden brown and exude a toasted, nutty aroma (beurre noisette). Toss in the sage leaves to crisp for 30 seconds, then remove from heat and stir in the crushed hazelnuts. Keep warm.

7. 07

   Bring a large, wide pot of salted water to a very gentle simmer (do not boil aggressively, as it can tear the pasta). Using a slotted spatula, gently lower the ravioli into the water. Cook for exactly 2 minutes; this ensures the pasta is cooked al dente and the egg yolk is warm but remains perfectly liquid.

8. 08

   Carefully lift each raviolo out with a slotted spoon, draining thoroughly. Place one raviolo in the center of four warm shallow bowls. Spoon the warm hazelnut-sage brown butter generously over the pasta, and finish with freshly shaved black truffle and a sprinkle of Maldon flaky sea salt. Serve immediately.