Uova da Raviolo – Egg Yolk Ravioli

It might be the tomatoes growing in my garden…or maybe its the summer heat, but I have been really into cooking Italian food recently. I have been making Mozzarella to pair with tomatoes, and chopping up my freshly grown chard to make Chard, Ricotta, and Soppressata Ravioli.

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I wanted to step up my Ravioli game after my first successful experiment. During a competition show binge, I saw someone on Top Chef make egg yolk ravioli. They looked beautiful and delicious! The pasta cooks and gently warms the egg yolk, which remains runny on the inside. I love my runny egg yolks.  My basil was growing readily outside and I still had some homemade Ricotta left in the fridge, so I created this delicious and surprisingly easy recipe.

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To complement the silkiness of the egg filling, I paired it with a simple wine and brown butter sauce with a squeeze of lemon and some fresh basil.

This recipe should make 6 large ravioli and serve 3 as a main dish with a side salad or some other small dish, or two as a full meal.

Uova da Raviolo

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for the pasta:
2 cups (240 g) flour*
3 eggs
4 tablespoons water
salt and pepper

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*note on flour: I use half semolina and half all-purpose if I want more sauce to stick to the pasta  and White Lily light all purpose flour when I want extra smooth noodles. For these, I prefer half semolina and half all-purpose.

  1.  Place flour in volcano shape.
    Add salt and eggs to crater.
    Mix until ball forms, add water if needed.
  2. Knead 5 minutes.
    Form into tennis  sized balls. Rest dough for 1 hour.
  3. Dust machine with flour and pull  ball of dough through, folding  like a letter after each pass. I roll through three times or so until an even sheet is formed.
    Make setting smaller, to the smallest thickness (8 or 9), roll through final time.
    Divide each piece into 2 or 3 sections so you end up with 18 or 24 inch (46-60 cm) lengths.
  4. Flour each piece, fold in half and store under a towel.
  5. Repeat with remainder and set aside while preparing filling.

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for the filling:
1-2 ounces (30-60 g) soppressata, finely chopped
1 cup (240 mL) ricotta, drained (try my recipe for homemade ricotta)
1/3 cup (40 g) Parmesan, grated
1 egg + 6 egg yolks
large handful of fresh basil leaves, chopped
4 sprigs oregano, leaves chopped, stems discarded
sprig sage, leaves chopped, stem discarded
pinch of crushed red pepper flakes
salt and pepper
drizzle of olive oil

for the sauce:
4 tablespoons unsalted butter
1/3 cup dry white wine
large handful of fresh basil leaves, chopped
salt and pepper

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  1. While the dough is resting for an hour, combine all of the filling ingredients save for the 6 egg yolk.
  2. Season with salt and pepper add as much olive oil as you need to make a pliable play-dough like consistency.
  3. Set aside in the fridge until needed.
  4. Roll out the pasta at this time (steps 3-5 above).
  5. Take one piece of pasta and place it on a floured wooden plank. Unfold the pasta and cut off 10 inch wide piece. Use a spray bottle to spray evenly with water.
  6. Take a gold-sized ball of filling and form it into a patty, about 1/2 inch high about an inch away from one end of the dough. Make a dent in the center the size of an egg yolk. Carefully place the egg yolk in the dent.
    Fold the upper half over the lower half and carefully seal around the filling while removing all air bubbles.
  7. Use a knife or a large biscuit ring to cut a 5 inch circle. Set aside on a floured surface.
  8. When almost ready to serve, bring a large pot of salted water to boil.
  9. Meanwhile, melt the butter in a large, high-sided pan. Add wine and basil and cook for about 5 minutes until the sauce thickens and the butter browns a bit. Season with salt and pepper. Squeeze in some lemon juice, to taste.
  10. Carefully put the ravioli in the water and cook for 5-6 minutes.
  11. Carefully remove ravioli and arrange on serving plates or platter.
  12. Pour sauce on top and serve immediately.

 

Total cooking time: 2 hours, serves 2-3

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