Egg Yolk Raviolo with Truffles - How To

Chef Stefano Secchi of Rezdôra 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 Nonna’s in Modena. He then makes the ricotta cheese stuffing, combining ricotta, Parmigiano-Reggiano cheese, freshly shaved nutmeg, lemon zest, and parsley.

After it’s 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.

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[mastercheif]

Just watched his Mise en Place episode. Huge respect for the chef.

[jessedeck]

Huge problem with this recipe : I would eat 20 of these not just one

[tristn]

This dude looks like Jeff Goldblum and Justin Trudeau had a baby

[Anonymous_Frog]

This dude looks more like Justin Trudeau than Justin Trudeau

[stevelogan]

Young man, this is a great recipe & looks delicious, i have never eaten this dish, but i am from a rural area in Kentucky. You are a very talented chef, first time i have seen you on this show, i had never even heard of this dish. They should have you cook more dishes/recipes on here. I thought i had missed the truffles going into the ravioli mixture with the ricotta, but then i saw you shaved them on top at the end, & i'm assuming they have more taste that way. God Bless you & yours.

[Pheminon]

Bro this is like the FIFTH VIDEO I've seen of this restaurant in the past week.
I'm absolutely not complaining

[chainsawenthusiast]

man looks so happy making the pasta, awesome. you can see he loves the process.

[DaGrebbsbuadrumsinc]

nice episode guys this guy knows what hes doing - well done

[cormacreidy-taylor]

I simply cannot express how badly I want to eat this.

[johnmimist]

We made it! Perfection!!! I realized that his Parmasan is a denser grating, making his more densely packed in the cup of Parmasan. I used one of the long grater, (rasp) we see in the US on Food Network. But the rasp makes a more fluffy packing if the parm. So I realized my ricotta was not as dense as his because of this. Next time I’ll push down the fluffy parm to make a more dense packing. I love the rasp tho cuz it grates so easily without blowing out your arm. Don’t use more lemon rind that called for. I almost went too far. Thank you for our yearly bday dinner for my hubby!!

[simonextra]

Half the time I don’t know whether he’s speaking English or Italian

[JTjason]

A lot of people come off as very snooty or full of themselves when they constantly throw in terms in the recipe's language but man does this guy pull it off super well.

[Passionforfoodrecipes]

Is he a giant!? Anytime I hear someone started making a particular dish at two or three years old, I know it's going to be good!

[charlesrocks]

I made this recipe for dinner tonight. It’s mind blowingly good.

[edwardrichardson]

Know what sounds good? A can of Chef Boyardee classic beef ravioli buried under $30 worth of shaved "white truffles you can't find anywhere else" and fresh grated Parmigiana... OMFG... that and tall glass of cheap whiskey. HOO YAAAA!!!! There is nothing like the buttery tenderness that canning imparts to ravioli (frankly, to everything). And that red sauce recipe going back to when the Chef worked at the Plaza during the Roaring Twenties... Thus stuff above is just stuffed shells served up a little differently.

[joedoreck]

i made this earlier tonight (12/29/21) and my dad said that although they were filling, he would make these every day if he was retired. he loves them that much

[irvin]

This man is dope! Now has a Michelin star Resturant!

[vmyubi]

I am a Pastry chef in one of the city’s restaurants and I am learning from great chefs like you Stefano.Thank you for exhibiting your wise teachings and I put into practice.in my work.jjj

[ScreamingSicilian]

That looks amazing!
He reminds me of my relatives mixing Italian and English in the same sentence..

[johnmimist]

Thank you for your knowledge and passion. Making this tonight.