Ravioli with Roasted Mushrooms, Spring Vegetables, Cured Egg Yolk, and Truffle Oil
“I love mushrooms — I feel like they’re both a sponge and the main event. They take flavor very well but they give so much earthy, umami-packed flavor and awesome texture and mouthfeel,” says celebrity chef and restaurant owner Dale Talde of New York hot spots Talde, Thistle Hill Tavern, and Pork Slope. This dish appears on the Thistle Hill Tavern menu.
Cured Egg Yolks
- 12 egg yolks
- 4 cups salt
- 4 cups sugar
- cheese cloth
- Mix salt and sugar together, in a baking pan place 4 cups of the mixture on the bottom.
- Carefully place egg yolks on top, careful not to break them and not to place them too close together.
- Bury the egg yolks with the rest of the salt-and-sugar mixture, and let cure in the refrigerator for one week.
- After eggs are cured, dig them out, wrap eggs with cheese cloth and tie them shut with twine.
- Tie eggs to a long piece of twine and hang in a cool, well-ventilated room. Let hang for 1 month or until eggs are nice and hard.
- 300 grams all-purpose flour
- 300 grams high-gluten flour
- 10 grams salt
- 270 grams egg yolks
- 15 grams white wine
- 15 grams olive oil
- water as needed
- In a mixer add dry ingredients then mix thoroughly with the dough hook attachment.
- Add wet ingredients until the dough comes together.
- Add a tsp of water at a time if dough doesn’t come together. Careful not to add too much water or the dough will be soft and hard to work with.
- 1 lb Cremini mushrooms (sliced)
- 4 cloves garlic (minced)
- 1 oz shallots (brunois)
- 1 tbsp tarragon (chopped)
- 1 tbsp chives (chopped)
- 2 tbsp parsley (chopped)
- 1 tsp thyme (chopped)
- 1 can truffles (can, chopped)
- 1 cup parmesan (grated)
- 2 cups ricotta
- 1 tbsp truffle oil
- In a sauté pan, brown garlic with olive oil, then add shallots, cook until soft. Add mushrooms and pan roast until mushrooms are nice and soft. Put mushroom mix into a food processor and chop until mushrooms resembles the size of a grain of rice. Place in a mixing bowl and mix together all the herbs and cheese, truffles, and truffle oil. Put farce into a pastry bag.
- Cut out dough and weight to 200 grams each. Roll out pasta until you get about 1/8 of an inch thin. Place one pasta sheet over ravioli mold, fill farce in the pockets of the mold. Careful not to use too much or the ravioli will not seal properly. Place another sheet over mold, using a rolling pin, roll and seal ravioli. Place ravioli on a plate or a pan dusted with flour so it doesn’t stick to the bottom. Keep in refrigerator or freezer.
Truffle Ravioli with Spring Vegetable
- 8 truffle ravioli
- 4 snow peas
- 4 snap peas
- 1/4 cup English peas
- 1/4 cup wild mushrooms
- 1/4 cups parmesan
- pea tendrils
- 2 tbsp butter
- cure egg yolk
- In a sauté pan, melt butter and sauté together peas and wild mushrooms, add cooked ravioli with a small amount of pasta water. Season with salt, add parmesan. Toss until parmesan is evenly melted.
- Place in pasta bowl and garnish with grated egg yolk, pea tendril, and a small drizzle of truffle oil.
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