Soft Egg Raviolo

Several months back while visiting Daniel and family in Chicago, we went to a restaurant called Green Zebra, which had a fantastic duck egg raviolo dish.  In an effort to recreate the experience, I tried to make a regular soft egg raviolo at home.

I started out by making homemade noodle dough, using a mixture of all-purpose flour, semolina flour, and eggs.  I used a more even ratio of AP and semolina flour than my last attempt (while making pappardelle noodles), but it was less successful than before.  I will probably go back to using a larger ratio of AP flour to semolina flour.  However, the dough still turned out well and the sheets for the raviolo were rolled out.

Next, the filling for the raviolo was made.  I used a mixture of ricotta cheese, parmigiano-reggiano cheese, sage, truffle oil, salt, and pepper.  I was a bit heavy handed with the truffle oil though and it completely overpowered the rest of the flavors of the filling.  Once the filling was complete, a spoonful was placed on the raviolo dough, a small well in the filling was made, and an organic egg yolk was gently placed in the middle.  Then, the outside of the dough was brushed with egg whites and was covered with another layer of dough.

Since fresh noodles cook so quickly (and I didn't want to the yolk to harden), the raviolo was cooked for only a few minutes in boiling water.  Each raviolo was plated and topped with more of the grated parmigiano-reggiano and basil.  

If it wasn't for the overpowering truffle oil, this would have been quite a good dish.  However, the truffle oil was too much to overcome...probably just needed only a slight drizzle.