Raviolo With Egg Yolk In Truffle Scented Sage Brown Butter Sauce

Ingredients

• 3.5 c flour, plus more as needed
• 4 large eggs
• 0.5 t extra-virgin olive oil
• 2 lb swiss chard, stemed and roughly chopped
• 1 lb whole milk ricotta cheese, strained of excess moisture
• 0.25 t freshly ground nutmeg
• 8 large egg yolks
• 0.5 t sea salt, plus more as needed
• 0.25 t fresh ground black pepper, plus more as needed
• 1 large egg beaten with 2 tablespoons water
• 4 T unsalted butter, cut into chunks
• 4 T sage leaves, thinly sliced crosswise
• 0 parmigiano-reggiano cheese, to taste
• 0 white truffle oil, to taste (optional)

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