Ravioli with Egg Yolk and Truffles
Ingredients
- 300 grams Pastry flour
- 2 Eggs
- 20 milliliters Water
- Salt
- 6 small Eggs (or quail eggs)
- 50 milliliters Port wine
- 200 milliliters Chicken stock
- 200 milliliters Whipping cream
- 2 drops Truffle oil
- Salt
- freshly ground Pepper
- 2 tablespoons cold Butter
- 10 grams fresh Truffle
- 3 sprigs Chervil
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