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Truffle Shrimp Ravioli by Chef Dakota Weiss
Servings: 8-10

INGREDIENTS
Pasta Dough
500 grams double ?00? pasta flour
70 grams milk
200 grams egg yolks
20 grams extra virgin olive oil
Pinch of salt

Shrimp Black Truffle Mousse
½ pound shrimp, peeled and deveined
3 tablespoons cream cheese
2 tablespoons ricotta cheese
1 tablespoons black truffle butter
1 tablespoons black truffle oil
Salt, to taste
2 tablespoons chives, chopped
1 lemon, zested
1 lemon, juiced

Hazelnut Brown Butter Crumbs
6 ounces toasted hazelnuts
6 ounces panko bread crumbs
3 ounces brown butter Salt, to taste

Glace
1 tablespoon butter
¼ cup chicken stock
2 tablespoons minced shallot
1 tablespoon minced chives

PREPARATION
1. Make the pasta by adding flour and a pinch of salt to the bowl of a food processor, pulse a few times.
2. Add the egg yolks, milk, and olive oil.
3. Run the food processor, adding additional milk or flour if the mixture is too wet or dry. Once it to starts to clump together and becomes a dough, let it get "worked" in the food processor for about 10 turns.
4. Take your pasta to a floured table surface and knead it with your hands until you start to get a shiny, smooth surface. Wrap in plastic and set it aside to rest, about 30 minutes.
5. Add all of the truffle shrimp mousse ingredients to a cleaned food processor and run unt...