If the meat from the previous day is in a sauce, then you first need to warm it up and pour it into a colander. Remove the meat from the bone and remove the tendons and gristle. Cut or chop the meat and the braised vegetables into cubes of about 1/2 cm. If the meat is very dry, you can add a little sauce from the day before. Add breadcrumbs and stir in the egg. Put the quantity in a sieve and make the dough in the meantime.
Tip: There is also the possibility to make the ravioli from ready-made wan tan dough from the Asian store’s freezer. But caution is advised. The dough is extremely thin, so you have to be very careful when preparing it, and it cooks very quickly.
Prepare the ingredients for the dough in detail, wrap in plastic wrap and rest for at least 15 minutes or possibly a day. Work the dough well repeatedly and roll out thinly, preferably with a pasta machine.
Brush dough sheet with egg yolk. Divide the mixture evenly between the pasta sheets and cover with another pasta sheet. Press well until smooth and shape with a pastry wheel or cutter.
Cook the ravioli in slightly boiling salted water for about 3 minutes.
Meanwhile, chop the truffle shells very finely on a piece of parchment paper. Melt the butter in a frying pan. Extinguish with a little bit of ravioli cooking water. Add the minced truffle shells. Do not quench the ravioli but put them in the frying pan.
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