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 a half-batch of my cacio e pepe-inspired filling:
1 cup whole milk ricotta (with any excess liquid drained/patted dry)
½ cup finely grated pecorino
1 teaspoon freshly ground black pepper
Salt to taste
Combine everything in the bowl of a food processor. Pulse until thick, smooth, and creamy. Season to taste with salt and adjust pecorino/pepper quantities to your liking. Pulse again to combine.
If you decide to include vegetables, make sure to remove as much excess moisture as possible before adding them to the filling. 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 cutter at the ready.
2. Roll a portion of the pasta dough into a thin sheet (this was setting 8 on my Marcato Atlas 150). Fold it in half crosswise to mark the midpoint and cut it into two even pieces. Half of the sheet will be the bottom of the ravioli, and half will be the top.
3. Using a 2 or 2½-inch cookie cutter (whatever size that will easily encase the yolk), lightly mark (do not cut through the sheet) outlines of where the filling will go on one of the sheets. Leave 1-2 inches of space between each outline. It's okay if there's only room for a couple!
4. Pipe a nest of filling along 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 filling. Carefully lay the other half of the pasta sheet on top and press gently around each to remove the air and seal. Then either cut the ravioli into squares using a fluted pasta cutter or sharp knife, or use a slightly larger cookie cutter to cut them into circles.
6. 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 saucepan of water to a gentle boil.
Meanwhile, melt a few tablespoons of butter in a saucepan over medium-low heat. Add sprigs of rosemary and thyme, some sage leaves, and a couple of whole cloves (or whatever herbs/spices you have; basil, mint, and half a cinnamon stick are also great here). Cook briefly until fragrant, then add some pasta water to the sauce and stir vigorously to emulsify. Remove from the heat.
When the water is boiling, salt it well. Gently transfer 2-3 of the ravioli to the water. They should take about 4 minutes to cook, but check the edges every so often to see if they're pliable.
Return the butter sauce to medium heat. Transfer the ravioli to the sauce and cook an additional minute, gently spooning the butter on top of the pasta. Divide the ravioli among plates, and garnish with sage and a sprinkle of fennel pollen, if desired. Cut into that runny yolk and enjoy!