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Egg Yolk Ravioli Recipe with Truffles
Ingredients
- PASTA
- 275g of 00 flour
- 25g of semolina flour
- 290g of egg yolk, plus 1 yolk extra, beaten, to glaze
- FILLING
- 250g of stracchino, finely grated
- 250g of Parmesan, finely grated
- 100g of egg yolk
- 1 pinch of freshly grated nutmeg
- TO SERVE
- 20g of white truffle, shaved
- 50g of unsalted butter
- 1 pinch of salt
- Sarawak black pepper
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