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Agnolotti Uovo Con Tartufi
For
The Pasta
2 Cups Flour
3 large fresh eggs
For the Filling
12 large, fresh egg yolks
For the Sauce
1 stick (8oz.) good quality salted butter
1/4 cup thinly sliced shallots
1 tablespoon white truffle oil
Australian Flake Sea Salt
Fresh cracked white pepper to taste
Directions
Roll the pasta sheets up to the 7th setting on your pasta machine or as thin as
possible by hand with a rolling pin. Place a large pot of heavily salted water
on to boil. Carefully place the whole egg yolks in the center of the sheet,
allowing for at least 1" of space around each. Wet the edges around each egg
yolk with water and lay a second sheet on top. Seal the edges of each ravioli
thoroughly and cut in to individual raviolis. Place finished raviolis on a dry,
clean towel or parchment paper. Once all the raviolis are assembled, in a large
saute pan saute the thinly sliced shallots in butter over medium heat. Begin to
boil the raviolis in small batches for 2 1/2 to 3 minutes per batch. Flip them
to cook on both sides. Remove the thoroughly drained raviolis to a large
serving bowl. Allow the butter in the saute pan to bubble until just barely
golden. The shallots should be translucent and just beginning to caramelize.
Remove the pan from the heat and add the truffle oil. Mix to combine. Pour the
sauce over the warm raviolis and add fresh cracked pepper and sea salt to
taste. Serve immediately.
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