Over here in Melbourne, Australia, we have had an unprecedented cold weekend (coldest in 17 years, the experts tell us) and we woke up to snow fall in the higher regions and ice on our windscreens this morning.
Scoff as you may if this sounds absurd, if you hail from parts of the world where this is normal. I can say that in the last 11 to 12 years of living here, it’s the first time I’ve had it so cold in August!
The best part about being locked indoors away from the wintry cold and amidst the hot blast of the heater is that you have to find ways to entertain yourself. Watch more movies, play more games, cook more food and perhaps talk to your spouse occasionally 😛
A couple of weekends ago, I picked up the art of making pasta from none other than Master Pasta himself, I Eat Blog a.k.a. Masta Pasta Do (get it??? BOOM Tish).
We’ve been experimenting with lots of truffled inspired dishes and one of the things The Boy and I really wanted to cook up was an Egg Yolk Raviolo.
The first time we made this dish, we used ready made fresh pasta from our favourite Prahran Market. The second time, Thanh kindly rolled us some fresh pasta according to Jamie Oliver’s easy-to-follow recipe. Obviously, the winning pasta came from the freshly rolled home made pasta from Thanh.
You can use the following recipe with different kinds of pasta (we did one recently with squid ink pasta) and it’ll turn out spectacularly!
Egg Yolk Raviolo with Truffle Butter Recipe
- Fresh Pasta Dough (rolled thinly) - purchased fresh from the deli section in your market or make your own
- 4 Egg Yolks at room temperature (carefully separate yolks from whites)
- 1 cup of left-over Mashed Potatoes (refrigerated) or Ricotta Cheese
- 1/2 cup of freshly grated Parmesan Cheese (plus more for garnishing)
- 50 g of Truffle Butter
- Fresh Black Truffle
- Fleur de Sel or Sea Salt
- Ground White Pepper
For the Filling:
- Mix Mashed Potatoes or Ricotta Cheese with grated Parmesan cheese.
- Transfer filling to a pipping bag with a 1/2-inch round tip.
For the Raviolo:
- Lay your dough flat on a large surface and cut 8 circles using a large round pastry cutter. 4 will be used for the Base (Base dough) and the other 4 will be used to cover the Top of the raviolo (Top dough).
- With a smaller round pastry cutter, lightly mark a circle on each of the Base dough. Pipe mashed potato filling around those circles (large enough to fit an egg yolk), using them as a guide until you form a 1-inch circular nest.
- Gently place egg yolk in the centre of each nest and season with some salt and pepper. Brush some cold water around each Base dough (outside of the nest) and place the Top dough over the yolk to cover it.
- Gently press around the outside of the filling (do not press on the filling itself) towards the edges of the dough to rid of any air pockets. Seal the dough by pressing on the edges. Use another large round pastry cutter to trim off any uneven ends on the dough.
Cooking the Raviolo:
- Bring a large pot of water to a boil. Gently place raviolo into the boiling water and let cook for 1-2 minutes.
- Heat a small saucepan (medium heat) and place truffle butter in it. Cook until the butter starts to melt and turn off heat once it starts to foam.
- Drain raviolo from the pot and place on serving plate. Spoon some melted truffle butter from the saucepan over the raviolo.
- Sprinkle some Fleur de Sel and grate some Parmesan cheese and fresh Black Truffles over raviolo.
- Serve immediately.
We just love how oozy the egg yolk in the raviolo is when it’s cooked this way. The gasps and joys of your guests as they cut into their raviolo is also a pleasure to hear. SUCCESS!
If you’re feeling indulgent (like we were), shave some delicious truffle and aged parmesan over it before sprinkling with some fleur de sel. On normal days, when you are less indulgent, it tastes just as great with burnt butter (and sage), parmesan and salt.
Would you attempt this recipe? It’s super easy, provided you do not crack the egg yolk as you are separating them ><