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Ravioli all'Uovo (Ravioli with an Egg Yolk)

For the dough...

I made a slightly different version of my usual egg dough here: 275 grams 00 flour, 25 grams semola flour, 3 whole eggs and 1 extra egg yolk for added color and richness. Knead vigorously for about 10 minutes until smooth and firm, wrap tightly, and rest at room temperature for 30 minutes (or refrigerate if not using for several hours).


For the filling…

Slice about ½ large bunch of asparagus into 1-centimeter pieces on a bias (I like the look of the diamond shape, but you can also just slice into rounds)--you should have about 2 cups’ worth. Blanch in lightly salted boiling water until bright green and al dente, about 1 minute (or less). Immediately drain and run under cold water, or shock in an ice bath. Reserve ½ cup asparagus for garnish, and coarsely blend the remaining 1½ cups with 8 ounces whole milk ricotta, ¼ cup parmesan, a squeeze of lemon juice, and salt and (lots of) pepper to taste. Transfer filling to a piping bag (optional; you can leave it in a bowl) and let it set up in the fridge for at least 15-20 minutes.


Time to assemble…

1. Roll ¼ of the pasta dough to one setting thicker than usual for filled pasta to prevent leakage (this was 5 on my Marcato machine; note this will increase cooking time). Lightly flour the bottom of the sheet and cut it in half.

2. Using a 3½-inch cookie cutter, lightly mark the area for the raviolo at the end of one half of the sheet. Pipe or spoon a nest of filling in a circle about ½ inch inside the cookie cutter mark.

3. In a separate small bowl, separate an egg yolk, removing as much egg white as possible without breaking it (I use my hands to be extra precise). Very carefully transfer the yolk from the bowl to the center of the filling. Repeat this process with the remaining area of the pasta sheet (it’s okay if there’s only space for a couple, they’re big!).

4. Brush a small amount of water around the circumference of the ravioli. Carefully lay the other half of the pasta sheet on top and press gently around each to seal. Go back through with the cookie cutter and cut out the ravioli. Gently transfer to a lightly floured surface and repeat!

Note…

Ravioli all’uovo are incredibly decadent and one or two per person is usually plenty. I used some of my remaining dough and filling to make regular ravioli so nothing went to waste!


Finishing touches…

Bring a medium pot of well-salted water to a gentle boil (not too aggressive; these are delicate!) and cut the remaining asparagus pieces in half to create thin diamonds. Melt a few tablespoons of salted butter in a saute pan over low heat. Once the water is boiling, very carefully (using a slotted spoon may help) lower 2-3 ravioli into the water and cook 2-3 minutes, until pasta feels pliable but not firm to the touch. While they cook, add asparagus to the butter with a sprinkle of kosher salt, pepper, and a squeeze of lemon juice and stir gently to combine. Remove from heat. Transfer ravioli directly to a plate and top with lemon butter and asparagus. Serve immediately and break into that yolk! It’s the best part of your sauce. :)




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