Agnolotti Uovo Con Tartufi is just a fancy pants way of saying “egg ravioli” with truffle. It just sounds much sexier when said in Italian! Beyond its alluring name which rolls off the tongue, this pasta dish is absolutely delicious and its simplicity highlights the Pinehurst Olive Oil Co. White Truffle Extra Virgin Olive Oil.
Roll the pasta sheets up to the 7th setting on your pasta machine or as thin as possible by hand with a rolling pin. Place a large pot of heavily salted water on to boil. Carefully place a the whole egg yolks in the center of the sheet, allowing for at least 1″ of space around each . Wet the edges around each egg yolk with water and lay a second sheet on top. Seal the edges of each ravioli thoroughly and cut in to individual raviolis. Place finished raviolis on a dry, clean towel or parchment paper. Once all the raviolis are assembled, in a large saute pan saute the thinly sliced shallots in butter over medium heat. Begin to boil the raviolis in small batches for 2-½ to 3 minutes per batch. Flip them to cook on both sides. Remove the thoroughly drained raviolis to a large serving bowl. Allow the butter in the saute pan to bubble until just barely golden. The shallots should be translucent and just beginning to caramelize. Remove the pan from the heat and add the Pinehurst Olive Oil Co. White Truffle Extra Virgin Olive Oil. Mix to combine. Pour the sauce over the warm raviolis and add freshly-cracked pepper and sea salt to taste. Serve immediately.