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Raviolo with Egg Yolk Truffle Butter

This recipe for raviolo with egg yolk truffle butter is courtesy of Odette Fada.

  • Servings: 4
Raviolo with Egg Yolk Truffle Butter

Source: The Martha Stewart Show, November Fall 2007

Ingredients

  • 1 bunch spinach, washed well and dried
  • 3 1/2 tablespoons unsalted butter
  • 1/2 cup fresh ricotta cheese
  • 3 ounces freshly grated Parmigiano-Reggiano cheese
  • 4 large egg yolks
  • Pinch of freshly grated nutmeg
  • Freshly ground white pepper
  • Coarse salt
  • Pasta Dough
  • 2 ounces white truffles, shaved (optional)

Directions

  1. Place spinach in a steamer basket set over simmering water. Cook until spinach is wilted; drain. Heat butter in a medium skillet over medium-high heat. Add spinach and cook until coated with butter, about 2 minutes. Let cool completely.

  2. Finely chop spinach and add to a medium bowl along with ricotta, and half the Parmesan cheese. Season with nutmeg, white pepper, and salt. Stir to combine. Transfer filling mixture to a pastry bag fitted with a 1/2-inch round plain tip; set aside.

  3. Bring a large pot of water to a boil. Set the rollers of a hand-cranked or electric pasta machine at their widest opening. Flatten dough with the palms of your hands; dust lightly with flour. Roll dough through widest setting. Keep rolling dough through the machine on decreasing settings until you have rolled it through the first six settings. Cut dough in half crosswise.

  4. Lay one piece of dough flat on work surface. Using a 2-inch round cutter, gently mark 4 circles in dough, about 5 inches apart. Using circle as a guide, pipe filling around each circle and continue piping to form a 1-inch high edge. Place 1 egg yolk in the center of each circle; season with salt and white pepper. Brush a little cold water around filling and gently place remaining piece of dough over filling and yolks to cover. Gently press edges together to seal, eliminating as much air as possible. Center a 4-inch fluted round cutter around filling and cut each raviolo.

  5. Add salt to boiling water and return to boil. Gently transfer ravioli to boiling water and cook for 2 minutes. Meanwhile, place butter in a small saucepan over medium-high heat. Cook until melted and lightly browned. Drain ravioli and divide among 4 serving plates. Pour over browned butter and garnish with remaining cheese and shaved truffles, if desired.

Reviews

Reviews (8)

  • spicersunshine 21 Jan, 2008

    I substituted truffle salt and omitted all other salt. And, often I finely slice a mix of oyster, button and portabella mushroom and sautee them in unsalted butter to give a delacate mushroom flavor to things that call for shaved truffles. Not frou frou enough for a guest? OK - then they don't have to acept a second invite, LOL!

  • daisyrogers 8 Jan, 2008

    fabulous recipe. I found i needed more eggs for some reason. I took the pasta down 5 times, not 6 as I thought it was too fragile. it can take a lot more time cooking. i cooked for at least 10 mins to cook pasta and egg was still soft. truffles were impossible to find in australia and the truffle butter was too strong for my taste. guests loved it.

  • synesis 28 Dec, 2007

    Hello Folks, I cannot follow the recipe above, step one says to use the butter, as does step five but no measurements are included... I don't have the truffle butter but I am assuming that 3 1/2 Tbs of butter is too much for the spinach... any suggestions?

  • manusch 5 Dec, 2007

    Any ideas for substitutions for the truffle ingredient?? I can't always find either white or black truffle butter and i do not like the flavor of the truffle oil.

  • winebar 4 Dec, 2007

    My husband saw the show and made the raviolo as an appetizer last night. They were wonderful. He used black truffle butter instead of the precious white truffles and it was just perfect. We have a small wine bar in Hartford and think we might give it a shot there! Thank you and happy holidays.

  • howardelee 4 Dec, 2007

    martha, martha, martha. at $325.00 dollars an ounce that makes it $650.00 just for the truffles for this dish. i would think that not many of your viewiers could afford such an extravagance even for christmasor new years. the raviolo seem welol enough without the frills and i will try it as such. have yourself a most wonderful season of light. by the way, should you ever have a show where you're giving away white truffles, send me a ticket - i'll gladly show up. sincerely, howard fisher

  • Pat_Fox 3 Dec, 2007

    This looks so beautiful. I can't wait to make it for Christmas.

  • Pat_Fox 3 Dec, 2007

    This looks so beautiful. I can't wait to make it for Christmas.

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