Chefs Eric Korsh & Ginevra Iverson




Chefs Eric Korsh & Ginevra Iverson
Café Eloise | Sonoma

Egg Yolk Ravioli, Sweet Peas, Local Butter and Black Truffle

Chefs Eric Korsh & Ginevra Iverson of Café Eloise – Sebastopol, CA
Adapted by
May 2009

Yield: 6 Servings (1 serving: 1 ravioli)


    Sweet Pea Puree:
  • 2 cups sweet English peas
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, smashed
  • ¼ cup extra virgin olive oil
  • ½ cup grated Pecorino Romano
  • Juice of ½ lemon
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons fresh mint, chiffonaded

    Pasta Dough:

  • 1 heaping cup all purpose flour
  • 2 eggs
  • 1 teaspoon extra virgin olive oil

    To Assemble and Serve:
  • 6 eggs
  • Water
  • Butter
  • Maldon salt
  • 1 pinch chiffonaded fresh mint
  • 4 shavings black truffle


For the Sweet Pea Puree:
Blanch the peas in salted, boiling water for 2 minutes. Put 2 tablespoons extra virgin olive oil in a sauté pan; add the garlic and cook until fragrant but not brown. Add the peas and sauté over medium-low heat for 3 minutes. Transfer the mixture to a food processor and add the ¼ cup extra virgin olive oil, Pecorino Romano, lemon juice, and salt and pepper to taste. Blend the mixture and fold in the mint; chill thoroughly.

For the Pasta Dough: 
Make a well in the flour, and add the eggs and olive oil.  Mix the ingredients together and knead until very smooth. Allow the pasta dough to rest in the refrigerator for 30 minutes.  With your pasta machine set on its thinnest setting, roll out the pasta in as wide a sheet as the machine will allow. Cut the dough into 6 6-inch rectangles and 6 7-inch rectangles.

This should be done right before assembling the raviolis so as to prevent the dough from drying out.

To Assemble and Serve:
Lay a 6-inch pasta sheet down, placing a heaping tablespoon of the pea mixture in its center. Leaving a 1-inch border on all sides of the pasta sheet, make a small well in the pea mixture and fill it with the yolk of one egg. Paint the sides of the sheet with water and lay the 7-inch sheet on top. Seal gently, neatly trimming the ravioli’s sides. Repeat five more times.

Drop each ravioli one at a time in a shallow pot of boiling salted water and simmer for 3 minutes. Place 1 ravioli in a bowl and pour warm butter over the top. Season with the Maldon salt to taste, and top with the mint and shaved black truffles.

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   Published: May 2009