Ravioli all'uovo (Ravioli with an Egg Yolk)
For the dough...
Make a batch of your usual egg pasta dough or check out my recipe here.
For the filling...
Ravioli all'uovo benefit from a thick, pipe-able filling without excess moisture. For this version, I used my cacio e pepe-inspired filling, since the pecorino cheese helps to thicken the ricotta mixture:
16 ounces of whole milk ricotta (with any excess liquid drained/patted dry)
~1 cup finely grated pecorino romano (or as much as your arms can bear)
~2 teaspoons freshly ground black pepper
Combine everything in the bowl of a food processor. Pulse until thick, smooth, and creamy. Season to taste with salt, maybe a squeeze of lemon juice, and adjust pecorino/pepper quantities to your liking. Pulse again to combine.
If you do decide to include vegetables, make sure to wring out as much excess moisture as possible before adding them. Transfer the filling to a piping bag or large resealable bag and refrigerate until ready to use.
Time to shape...
1. Assemble the components. Before jumping in, carefully separate the yolk(s) into individual small cups. I use my hands to ensure that all egg white has been removed. Have your filling and cookie cutters at the ready.
2. Roll a portion of the pasta dough to one setting thicker than usual for filled pasta to prevent leakage (this was setting 6 on my Marcato and Kitchen Aid machines). Lightly flour the bottom of the sheet and fold it in half crosswise to mark the midpoint. Half of the sheet will be the bottom of the ravioli, and half will be the top.
3. Using a 3½-inch cookie cutter (or whatever size you prefer that will easily encase the filling and yolk), lightly mark the outlines (do not cut through the sheet) for the ravioli on half of the sheet, leaving a good amount of space between each. It's okay if there's only space for a couple!
4. Pipe a nest of filling in a circle about ½-1 inch inside the cookie cutter outlines. I like to pipe vertically and create a little wall so the yolks fit comfortably. Very carefully slide the egg yolks into the centers.
5. 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 remove the air and seal. Go back through with the cookie cutter and cut out the ravioli. Pinch the edges of each raviolo to seal again and thin out the edges so they cook more evenly. Gently transfer to a lightly semolina-floured tray 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!
Bring a large pot of water to a gentle boil.
Thinly slice a handful of cremini or wild mushrooms. Add a tablespoon of butter to a sauce pan and cook the mushrooms over medium heat until tender and beginning to brown, about 5-8 minutes.
Salt the water. Gently transfer about 3-4 of the ravioli to the water. They should take about 4-5 minutes to cook, but check the edges every so often to see if they're pliable.
Add another few tablespoons of butter to the sauce pan and bring heat to medium-high. Follow with a small ladle of pasta water and stir vigorously to emulsify. Season to taste.
Transfer the ravioli to a platter or individual plates with a slotted spoon. Spoon the butter sauce over the tops, along with some of the mushroom pieces. Garnish with thyme and grated cheese, if desired. Cut into that runny yolk and enjoy!