Ravioli with Egg Yolk and Truffles

Ingredients

• 300 g flour
• 2 Eggs
• 20 ml water
• Salt
• 6 small eggs (size S) or quail eggs
• 50 ml port wine
• 200 ml poultry stock
• 200 ml heavy cream
• 2 drops truffle oil
• Salt
• Pepper (freshly ground)
• 2 tbsp cold butter
• 10 g fresh truffle
• 3 sprigs chervil

Instructions

1. 1.

   Sift the flour into a mixing bowl, create a well in the center, add salt, egg and water, and mix with a hand mixer (kneading attachment) until a smooth dough forms; knead gently and divide.

2. 2.

   Bring a wide pot of salted water to a boil.

3. 3.

   Roll out the dough (using a pasta machine) into two thin sheets. Dust a ravioli mold with flour, place one sheet on it, press the wells in carefully and add a yolk into each. Brush the edges with egg white. Place the second sheet over, press the edges firmly, then use a rolling pin to flatten the top sheet and cut out the ravioli.

4. 4.

   Cook the ravioli with the yolk side up for about 3 minutes until al dente; remove carefully and drain.

5. 5.

   For the foam, reduce the port wine in a small pot until almost evaporated, then add stock and cream. Season the sauce with truffle oil, salt and pepper. Simmer for 2–3 minutes, then stir in butter cubes until melted.

6. 6.

   Plate the ravioli, pour the sauce foam over them, and garnish with shaved truffle slices and chervil.