Raviolo with fresh egg yolk and fried sage on vine tomato sauce and shaved truffle

Ingredients for 4 servings:

• 160 g wheat flour
• 40 g semolina (durum wheat)
• 4 egg yolks
• 1 egg(s)
• ½ tbsp olive oil
• 1 pinch of salt
• 100 g ricotta, fresh
• 50 g spinach, fresh, blanched, finely chopped, squeezed
• 1 handful of pine nuts, roasted
• 1 shallot(s), finely chopped
• 1 egg(s)
• 4 egg yolks
• 2 tbsp olive oil
• 1 slice(s) toast bread, diced
• ½ stalk(s) celery
• ¼ bulb(s) fennel
• ¼ peperoncini, very finely chopped
• 1 shallot(s), finely chopped
• 12 basil leaves, chopped
• 2 tbsp olive oil
• 200 g tomatoes (vine tomatoes), fresh, quartered
• 2 tbsp butter
• 12 sage leaves
• 1 small truffle, black
• salt and pepper
• 1 garlic clove(s)
• 1 small garlic clove(s) for the filling, finely chopped
• n. B. Egg white for brushing the pasta edges

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Egg with Ravioli

For the dough, knead all the ingredients (wheat flour, durum wheat semolina, eggs, olive oil, and salt) into an elastic dough and let it rest for about 40 minutes. For the filling, sauté the shallot and the small garlic clove in 2 tablespoons of hot olive oil until translucent. Add the blanched spinach and pine nuts. Season with salt and pepper and let it simmer over very low heat for about 2 minutes. Once the mixture has cooled, finely chop it together with the ricotta, the whole egg, and the slice of toast and fill it into a piping bag. For the sauce, sauté the shallot, garlic clove, fennel, celery, and chili pepper in 2 tablespoons of olive oil until translucent. Then add the tomatoes and season with salt and pepper. Simmer until thickened. Now add the chopped basil and set everything aside. Using a pasta machine, roll out the pasta dough into thin sheets about 10 cm wide. Pipe the filling in a circle around the center of the strips, about 10 cm apart, so that there is enough space for an egg yolk in each. This process should be carried out very carefully, as the egg yolk must not leak out – if this happens, start again. All four egg yolks must lie undamaged in the center of the previously piped filling. Brush the four sides of the filling thinly with egg white and cover with another sheet of pasta, then press the dough onto the egg white strips. Be careful not to damage the egg yolks. Use a ravioli wheel to cut into squares where the dough was pressed, or use a suitable 10 cm diameter cutter to cut four large ravioli. Cook the ravioli in salted water in a large pot until al dente. After about 2-3 minutes, while the egg yolk is still runny, carefully lift them out and arrange them on each plate over the reheated sauce. Meanwhile, melt the 2 tablespoons of butter until foamy. Add the sage leaves, fry until crispy, and scatter over each ravioli. Finally, shave a few wafer-thin slices of truffle and add them. Tip: It’s advisable to start this recipe with more eggs than called for, as the egg yolks for the filling tend to run out when separated from the egg whites, making them unusable.