Egg Yolk Ravioli with Fresh Truffle and Parmigiano Reggiano Delle Vacche Rosse

For the ravioli, knead the flour, a pinch of salt and the three eggs into a smooth dough and then wrap in foil and cool for 30 minutes.

For the Parmesan gel, heat 100 g Parmesan with 200 ml water and reduce by half. Mix in gelatine and agar agar well and cool the mixture.

For the foam, heat the milk with 75 g of Parmesan until it has dissolved. The milk must not boil. Season with 1 pinch of cayenne pepper. Finely grate the rest of the Parmesan and the truffle.

Roll out the dough with a pasta machine to the penultimate level. Always mix well. Brush half of the dough with egg white. Now place the egg yolks on the dough at regular intervals, lightly salt and cover with the rest of the dough. Now cut out the ravioli with a pastry wheel and put them in boiling, salted water for 2 minutes.

Mix up the gel mixture and place 2 teaspoons on each plate. Take the ravioli out of the water with a slotted spoon and place on the gel. Sprinkle with grated Parmesan and grated truffle.

Warm the milk slightly and mix it up with the lecithin. Spread 1 tablespoon of foam on each plate.