Egg Yolk Ravioli Recipe

Inspired by Mad Nice

Time1h 30m

Serves4

kombucha, chili, black truffle

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Ingredients

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1
Make the Dough
In a large bowl, mix the flour and salt. Create a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
2
Prepare the Filling
In a small bowl, mix the egg yolks with black truffle oil and salt. Be gentle to keep the yolks intact.
3
Roll Out the Dough
After resting, divide the dough into quarters. Roll out each quarter into thin sheets using a pasta machine or rolling pin, dusting with flour as needed.
4
Assemble Ravioli
On one sheet of dough, place small mounds of the egg yolk mixture, spaced apart. Brush around the mounds with water, then place another sheet of dough on top. Press around the mounds to seal, ensuring there are no air pockets. Cut out individual ravioli with a cutter.
5
Cook the Ravioli
Bring a large pot of salted water to a gentle boil. Cook the ravioli for 2-3 minutes until they float to the surface. Remove with a slotted spoon.
6
Make the Sauce
In a small pan, heat olive oil over medium heat. Add kombucha and chili flakes, and simmer for 5-7 minutes until slightly thickened. Season with salt to taste.
7
Serve
Plate the ravioli and drizzle with the chili kombucha sauce. Enjoy immediately.