Giant black truffle ravioli with egg yolk, mushroom-veal-ricotta filling and sage-infused Parmigiano Reggiano sauce

Rinse the mushrooms quickly, pat dry and process.

Cook the mushrooms on high heat for about 20 minutes with no fat, to drive off most of the moisture.

Grind a dried porcini to powder; season the duxelles with about a teaspoon of it and salt.

Finish the duxelles in the oven to dry it further.

Heat a skillet with fat, salt the bottom of the pan, and sear the veal loin on all sides; remove.

Sweat the shallots and garlic, add fresh thyme and bay leaf, return the meat, deglaze with ruby port and demi-glace, and cook 8 minutes on low heat.

Remove the veal, rest, and cut into pieces.

Pulse the meat with the shallot mixture in the processor, then add the duxelles, ricotta, crème fraiche, one egg, parmigiano reggiano and black truffle zest; put the filling in a piping bag.

On a square pasta sheet make a wheel of truffle shavings, pipe a thick rope of filling, top with more truffle, set a separated egg yolk in the center and cover with more truffle.

Lightly moisten the dough with water, cover, and seal all around, chasing out the air.

Square off with a ravioli cutter; repeat until done.

Cook each giant ravioli in salted water for 7 minutes; meanwhile ready the sage-infused parmigiano reggiano sauce.

Leave the ravioli in the sauce a couple of minutes, transfer to a warm plate, and finish with more parmigiano reggiano and truffle.