Raviolo With Egg Yolk In Truffle Scented Sage Brown Butter Sauce

Name: Raviolo With Egg Yolk In Truffle Scented Sage Brown Butter Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 large egg beaten with 2 Tbsps water; 8 larges egg yolks; 4 larges eggs; 828 milliliters flour, plus more as needed; 0 teaspoons fresh ground black pepper, plus more as needed; 0 teaspoons freshly ground nutmeg; 1 teaspoons extra-virgin olive oil; 0 parmigiano-reggiano cheese, to taste; 4 Tbsps sage leaves, thinly sliced crosswise; 1 teaspoons sea salt, plus more as needed; 454 grams whole milk ricotta cheese, strained of excess moisture; 907 grams swiss chard, stemed and roughly chopped; 0 white truffle oil, to taste (optional); 4 Tbsps unsalted butter, cut into chunks

Raviolo With Egg Yolk In Truffle Scented Sage Brown Butter Sauce requires approximately 1 hour from start to finish. One serving contains 560 calories, 25g of protein, and 19g of fat. This recipe serves 6. This recipe covers 37% of your daily requirements of vitamins and minerals. A mixture of olive oil, swiss chard, truffle oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. It works well as a main course.