Egg Yolk Raviolo with Ricotta, Truffle
and Barbaresco Docg Duchessa Lia

A RECIPR BY FRAMES OF SUGAR
FOR DUCHESSA LIA

Amaze your diners with an incredible recipe: ravioli stuffed with egg yolk, seasoned ricotta and truffle. A riot of flavors perfect for the party table, which are harmoniously accompanied by a sip of our Barbaresco Docg Duchessa Lia, a versatile, round and structured wine, which underlines the importance of parties without ever being grumpy or heavy. Cheers!

Egg yolk Ravioli with seasoned ricotta and truffle are a delicious reinterpretation of a recipe famous all over the world: "the egg in raviolo or raviolo S. Domenico", which dates back to the mid-seventies and was created in the San Domenico restaurant in Imola . It is a ravioli made with a thin sheet of fresh pasta that contains a delicious filling of ricotta, spinach and a dark egg yolk, which is revealed when the ravioli is opened.

The recipe has been enriched with seasoned ricotta and truffle to make its flavor even more decisive, perfect and refined for the party table!

INGREDIENTS
4 people

150 g durum wheat flour
150 g flour 00
3 large eggs

For the stuffing

200 g Spinach
salt
pepper
140 g Ricotta (fairly dry)
60 g of Seasoned Ricotta
8 yolks

For the dressing

40 g Butter
30 g of grated Parmesan cheese
Sage leaves
black truffle flakes

PROCEDURE

Make the fresh pasta: arrange the flours on a work surface, break the eggs in the center.Using the tips of your ﬁngers or the fork, mix the eggs with the ﬂour, incorporating a little at a time, until everything is combined. Knead and work the dough with your hands, to develop the gluten in theﬂour, until well combined, smooth and elastic, wrap it in cling ﬁlm and put it in a fresh place to rest for at least half an hour before you use it.

For the filling: place a pot of salted water on the stove, immerse the spinach to the boil and cook for 8-10 minutes or until tender. Drain them and once they are cold squeeze them carefully to eliminate residual liquids. Pour the boiled spinach into a bowl, add the fresh ricotta and blend until smooth. Incorporate the grated seasoned ricotta, season with salt and add a sprinkling of pepper, stir again.

Take the egg pasta back, divide it into pieces and roll out one piece at a time to obtain thin sheets: I used the pasta machine and stopped at thickness 5.
Pour the filling into a pastry bag and form some filling circles on a sheet of dough, large enough to contain egg yolks. Pour an egg yolk into each circle. Brush the pastry around the filling with a little water. Lay another pastry on top, press around the filling paying attention to let the air out. Cut the ravioli with a circular pasta bowl and decorate the edges with a fork. Place a pot of lightly salted water on the stove, immerse the ravioli on the boil and cook for 1 and a half to 2 minutes maximum. In the meantime, pour the butter into a pan and let it melt and then lightly fry until it reaches a nutty color. Drain the ravioli and toss with the butter, sage leaves, grated Parmesan cheese and freshly sliced truffle.