Uovo in Raviolo
Ingredients
- 200 grams Tipo '00' flour
- 2 large eggs
- pinch of salt
- 5 ounces ricotta
- 1 ounce Parmesan, finely grated
- 1/2 teaspoon lemon zest, finely grated
- 1/2 teaspoon truffle oil
- pinch of freshly grated nutmeg
- salt and freshly ground pepper, to taste
- 12 egg yolks
- 4 ounces pancetta, chopped
- 1/4 cup shallot, finely chopped
- 4 tablespoons unsalted butter
- 1/2 cup dry white wine
- juice from 1/2 lemon
- fresh parsley, to garnish
Instructions
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