Egg yolk ravioli have definitely got a wow factor! Chefs Luca and Lidia from L'Angolo di Rosina in Piemonte show how they are not that difficult to make. Impress your family and friends have have a go!
These ravioli are popular but not traditional home cooking; were invented by chef Nino Bergese in the 1930s, who had a restaurant in neighbouring Liguria. Some of the ingredients vary, but the technique of sitting an egg yolk in a circle of something cheesy and enveloping it in pasta is the same. Chef Luca's recipe calls for:
The pasta: 400g 00 flour and 4 large eggs
The cheese fonduta: melt 200g fontina with 300g double cream. Stir in 1 tablespoon plain flour. Cook through for a couple of minutes. Remove from heat and beat in 6 large egg yolks and then return to a very gentle heat to thicken the mixture. Cool then chill.
To serve: grated 24 month Parmigiano Reggiano, 50g unsalted butter, cooked until golden; a tablespoon of chopped parsley and some shaved white truffle (if you're lucky enough to have one).
