Chef Ken Frank’s Ravioli “Sunny Side Up with Farm Egg and Truffle Butter

Ravioli “Sunny Side Up” with Farm Egg and Truffle Butter

La Toque Chef Ken Frank and Host Chef of the Napa Valley Truffle Festival has a passion for cooking with truffles. One of his favorite ways to incorporate truffles into the dish is with eggs.

Ken Frank along with Guests Chefs Gabriel Kruether, Cristina Bowerman and Ryan McCaskey have created a special truffle menu for tonights “Truffles and Wine Dinner” at La Toque. Some of the dishes include: Kreuther’s Black Truffle in A Jar with Braised Tarbais Beans and German Butterball Potato Mousseline Paired with 2016 Nascetta “La Regina”, Serra Dei Fiori, Langhe. Frank’s Roasted Rack of Veal with Black Truffle, Sauce Albufera paired with 2004 Cabernet Franc, McKenzie Mueller, Estate, Napa Valley. Bowerman’s Potato Gnocchi, Se Urchin, Black Garlic Bagna Cauda, Salter Lemon and Fresh Black Truffle paired with 2010 Chianti Classico Riserva “di Fizzano”, Rocca Delle Macie. McCaskey’s Truffle Banana Ice Cream, Black Garlic Truffle Dehydrated Cake, Caramelized Passion Fruit Curd, Citrus Lace. What a dinner this will be!!!!

Ravioli “Sunny Side Up” with Farm Egg and Truffle Butter

Serves 4
4 fresh farm eggs (plus one egg for egg wash)
1 sheet fresh pasta (eight 5 inch squares)
1/2 cup cooked white beans
1/2 cup ricotta cheese
4 tablespoons finely chopped fresh truffle
3 ounces good sweet butter

In a tightly sealed jar, store whole eggs with fresh truffles in the refrigerator for at least 48 hours. This is critical to allow the truffle flavor to infuse. Puree well cooked white beans in food processor until smooth.  Add ricotta and half of the chopped truffle and mix well to incorporate. Season with salt to taste. Load truffled bean/ricotta mixture into a pastry bag. Pipe a 3 inch circle of the bean/cheese mixture onto 4 of the pasta squares making sure the whole in the center will be the perfect size to gently cradle a raw egg yolk. Without breaking, carefully place a truffled egg yolk in the center, brush the perimeter with egg wash and carefully press the top sheet of pasta around the yolk.  Trim the rim to give each piece the free form shape of a fried egg.  Cook 3 minutes in boiling salted water. In the meantime warm the butter and remaining fresh truffle in a sauté pan, season with salt and swirl in a small amount of the pasta cooking liquid to make a sauce.  Place each ravioli on a plate and spoon truffle butter on top.

Chef Ken Frank's Ravioli "Sunny Side Up with Farm Egg and Truffle ButterDynie Sanderson