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Raviolo al uovo - runny egg yolk ravioli

dclarkabal
This would be an awesome date night in meal
Course dinner
Cuisine Italian

Equipment

  • pasta maker
  • kitchen-aid with pasta attachment

Ingredients
  

Filling

  • 2 cups ricotta cheese
  • 1 cup freshly grated Parmigiano-Reggiano cheese plus more for serving
  • ¼ cup fresh Italian parsley
  • 2 large eggs
  • 8 large egg yolks
  • kosher salt

Pasta

  • cups all-purpose flour plus more for dusting
  • 4 large eggs
  • 1 large egg yolk
  • ¼ cup extra virgin olive oil
  • kosher salt

Sauce

  • 8 tablespoon unsalted butter
  • 2 cups chicken stock
  • ¼ cup fresh sage leaves
  • proscuitto crumbled

Instructions
 

Filling

  • In a medium bowl, combine the ricotta, parmesan, parsley and 2 whole eggs; mix well and season with salt then set aside

Pasta

these directions are straight from Anne Burrell - she is the master pasta maker so why re-invent the wheel

  • you can make your own OR you can pick up a 1/2 pound store-bought fresh pasta sheets.
  • Mound the flour on a clean, dry work surface. Make a big hole (called a well) in the center of the flour pile--bigger is definitely better here. Crack the eggs into the hole along with the extra yolk, olive oil, and 2 tablespoons water; season with salt. Using a fork, beat the eggs together with the olive oil, water, and salt and begin to incorporate the flour into the egg mixture. Be careful not to break the well or the egg mixture will run everywhere and you'll have a big fat mess on your hands (and your board). When enough flour is incorporated that you can handle the dough, use your hands to combine everything really well. If the mixture is tight and dry, wet your hands a bit. When the mixture is homogeneous, start kneading
  • To knead the dough, it's VERY important to put your body weight into it, to get on top of the dough, and really stretch it. Be careful not to tear it--the idea is that you stretch the dough, not rip it. Use the heels of your palms and roll the mixture over itself. When it's done it should be smooth, supple, and velvety and look like the head of a preemie Cabbage Patch Doll. Kneading will take anywhere from 8 to 15 minutes
  • When the pasta is ready, wrap it in plastic and let rest for at least an hour at room temperature before rolling. If you're making the dough ahead of time, wrap, refrigerate, and bring to room temperature before using.
  • To roll out the pasta, you need to run the dough through the pasta roller a bunch of times to get it long and thin. To start, cut off about a quarter of the dough (remember, the bigger the piece you start with, the longer your dough is going to get), keeping the rest wrapped up so it doesn't dry out. Squish the dough to flatten it--this will help it run through the pasta roller more easily. Where do we start? We start at the beginning! Run the dough through the pasta roller starting on the widest setting, number 1. Then dust the dough with flour, fold it into thirds, and put the dough through this setting two more times. If the dough ever feels sticky or tacky, give it a little dusting of flour. Now adjust the setting to number 2 and repeat the process again--changing the setting each time until your dough is the desired thickness. Once the dough is rolled out, be sure to keep the pasta sheets covered so they don't dry out. Depending on what I want to use the pasta for, I usually stop around number 5 or 6. For long noodles, I keep it thicker, and for ravioli or stuffed pasta, I keep it thinner. All pasta machines are different, so you need to judge how your pasta machine works and adjust your rolling accordingly. Once you get the thickness you want, repeat this process with the remaining pieces of dough

Sauce

  • On a clean floured work surface, lay out two sheets of pasta about 12 inches long, Brush lightly with water. Equally space 4 dollops of the ricotta mixture; using a spoon make a nest or small hole in the center of each dollop.
  • Carefully separate the remaining eggs and put a yolk in each nest.  If you break one scoop it out with a spoon.  You want to be careful not to break the yolk.
  • Cover the ricotta nests and egg yolk with another sheet of pasta.  Use your index fingers to press around each ricotta nest to seal the edges, then use a large cookie cutter or fluted ring cutter or if you can, use a roller cutter, I am not that good.   Repeat – placing the completed raviolis on a well-floured cookie sheet
  • Bring a large pot of well salted water to a boil.  In a large saute pan, melt half the butter and add half the chicken stock. Season with salt and toss half the Sage in.
  • Add 4 of the ravioli into the boiling water and cook for 3 minutes.  Using a slotted spoon, carefully transfer the ravioli from the water to the chicken stock pan and cook for 2 to 3 minutes.
  • Transfer to serving plates and spoon a little extra of the sauce on each and garnish with crumbled prosciutto if desired.
Keyword ravioli al uovo, runny egg yolk ravioli