In Raviolo Con Tartufi Bianchi
Homemade Raviolo filled with Egg
yolk with White Truffles
Chef Odette Fada, Sandomenico Restaurant,
New York, NY
there was a more voluptuous, even decadent, and defining dish of
modern Italian cuisine, this is a single, large raviolo stuffed
with a barely cooked egg yolk that spills forth into a sauce of
brown butter under a mantle of outrageously expensive white truffles
(when in season)
dish was created by famous chef Nino Bergese (chef of the last king
of Italy) and then passed on to chef Valentino Mercattillii of the
trend-setting San Domenico restaurant in Imola, outside of Bologna
(a city known for its gastronomic excess by the sobriquet Bologna
La Grassa ñ Fat Bologna). When San Domenico's owner Gianluigi
Morini went into a consulting agreement with Neapolitan born New
York restaurateur Tony May to open San Domenico in Manhattan, this
signature dish was introduced by Chef Valentino Mercattillii and
became the centerpiece for a kind of exquisite Italian cooking never
before seen in the U.S..
Morini and Chef Mercattilii are no longer associated with the New
York San Domenico, Tony May and his chef Odette Fada have kept this
glorious pasta dish on the menu, and it is not particularly difficult
to make at home. The shavings of white truffles, which cost thousands
of dollars per kilo, are optional, of course, but this is one special
dish that deserves full tilt, spare-no-expense hedonism.
Ingredients: (For pasta dough)
1 cup “00" flour
a pinch of salt
1/2 cup sautéed spinach
1/2 cup ricotta
3 oz. freshly grated Parmigiano Reggiano
5 large egg
a pinch of freshly grated nutmeg
white pepper freshly ground
a pinch of salt
2 oz. white truffles
3 1/2 oz. butter
1. Prepare the pasta dough with the white flour,
the eggs and salt. Knead well and set aside.
Finely chop the spinach. In a bowl mix thoroughly the spinach with
the ricotta, half the Parmigiano and egg. Season with nutmeg, salt
and pepper. This stuffing should not be too stiff. Roll out the
pasta dough fairly thin and cut 8 circles by 4î in diameter.
Place 4 circles of the pasta dough on a sheet of waxed paper. Place
equal portions of the ricotta-spinach mixture on four of the rounds.
Separate the yolks from the whites of the remaining 4 eggs. Make
a slight indentation in each mound of the mixture, then carefully
place 1 egg yolk in the indentation. Season with salt and pepper.
Brush the edges of the pasta circles with a little cold water, cover
with the remaining 4 circles of pasta and press together to seal,
eliminating as much air as possible from the insides.
Bring a pot of water to the boil, add 2 tbs. coarse sea salt and
carefully ease the ravioli into the water. Cook for 3 minutes.
While the ravioli are cooking, melt the butter in a saucepan over
high heat, just until the butter takes on a light brown color.
Drain the ravioli and place them on 4 individual heated plates.
Sprinkle generously with the remaining Parmigiano, then pour the
browned butter on the ravioli.
the white truffles over just before serving.
Chef Odette Fada Recipes:
Octopus Poached with Tomatoes and Olives)
Capresi Con Passato Di Pomodorini Di Collina
Caprese filled with caciotta cheese in a strained tomato sauce)
filled with Egg yolk with White Truffles)
and Chef Links:
Chef Odette Fada