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Raviolo With Egg Yolk In Truffle Scented Sage Brown Butter Sauce

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Raviolo With Egg Yolk In Truffle Scented Sage Brown Butter Sauce

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)
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