Egg Yolk Raviolo with Truffles - How To

Chef Stefano Secchi of Rezdra in NYC makes decadent egg yolk raviolo with ricotta cheese, brown butter sauce, and shaved truffles. Stefano begins by preparing the pasta dough with eggs, flour, and extra virgin olive oil. Next, Stefano kneads his pasta dough using the techniques he learned from the pasta Nonnas in Modena. He then makes the ricotta cheese stuffing, combining ricotta, Parmigiano-Reggiano cheese, freshly shaved nutmeg, lemon zest, and parsley. After its rested, Stefano rolls out the dough into thin layers and assembles the raviolo, using a piping bag to place the ricotta mixture onto the dough sheets. After quickly cooking the raviolo in boiling water, he adds them to a pan with brown butter and a little pasta water. Finally, he plates the raviolo using a little ricotta mixture and finishes the dish with shaved white truffle and more Parmigiano-Reggiano cheese. Check out the recipe here: Subscribe to Munchies here: All Munchies videos release a full week early on our site: Hungry? Sign up here for the MUNCHIES Recipes newsletter. Check out for more! Follow Munchies here: Facebook: Twitter: Tumblr: Instagram: Pinterest: Foursquare: More videos from the VICE network: