Open-faced Ravioli with Truffled Scrambled Eggs
Fresh truffles feature an incredible aroma and flavor and transform even a very simple dish, like scrambled eggs, into a gourmet 5-star meal. These truffled scrambled eggs are served atop open-faced ravioli. It can be served as a part of a multi-course meal or at a party as a finger food: picking the ravioli up by folding the sides over is a very fun way to eat these delightful morsels.
Ingredients:
Pasta
2 Eggs
1 teaspoon Salt
1 tablespoon Olive Oil
1 1/4 cup Flour
Scrambled Eggs: (makes enough scrambled eggs for 6 ravioli)
2 Eggs
1 tablespoon Sour Cream
Pinch of Salt
1-2 tablespoons Butter
3-4 tablespoons chopped Fresh Truffles
Optional: 1 tablespoon Fresh Parsley, chopped
Directions:
1. Make the Pasta Dough: Whisk 2 eggs, salt, and olive oil together in a bowl. Place the flour in the bowl of an electric mixer fitted with a dough hook. Pour the egg mixture slowly into the flour as it mixes until the dough forms a ball. Dust the dough ball with a little bit of additional flour if necessary.
2. Using a pasta machine, roll out the dough into long sheets on the thinnest setting. Cut into large squares.
3. Boil the pasta squares in salted water for about 1 minute. Drain.
4. Whisk together the remaining 2 eggs, the sour cream, and a pinch of salt. Melt the butter in a small skillet and add the egg mixture. Cook the eggs, continuously stirring, until they are lightly scrambled and creamy. Fold in the truffles.
5. Fold the edges of the ravioli and spoon truffled scrambled eggs on top of each square. Sprinkle with parsley, if desired, and serve immediately.
Recipe Development & Photography by Natasha Price, 5 Star Foodie
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Fresh Truffle Recipes
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