Description
Egg yolk-stuffed pasta might seem tricky, but Gabe shows how you can totally pull it off.
Watch Gabe make it on his cooking series, #CookLikeAnItalian.
Get the recipe 👇
Raviolo al Uovo
Level: Intermediate
Total: 1 hr 40 min
Active: 1 hr 20 min
Yield: 4 servings
Ingredients
Fresh Pasta:
2 cups 00 flour, plus more for dusting and kneading
Kosher salt
6 large egg yolks
2 to 3 tablespoons cold water
1 tablespoon olive oil
Cheese and Egg Filling:
1 cup fresh ricotta
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper
12 large egg yolks
1 large whole egg, for brushing
Brown Butter Sauce:
6 tablespoons unsalted butter
8 fresh sage leaves
Freshly grated Parmigiano-Reggiano, for serving
Directions
Special equipment: a piping bag fitted with a medium round tip; a pasta machine; a 3 1/2-inch round cutter
For the fresh pasta: Add the flour to a food processor with a large pinch of salt and pulse to combine. Whisk the egg yolks, 2 tablespoons cold water and the oil together in a liquid measuring cup. With the food processor running, pour the egg mixture through the feed tube and process until a dough forms, adding a tablespoon of water if the dough is crumbly or a tablespoon of flour if it’s too wet. Process until the dough is smooth and springy, 30 to 40 seconds. Transfer to a floured surface and knead a few times. Wrap in plastic wrap and set aside for 30 minutes.
While the dough rests, make the cheese and egg filling: Pulse the ricotta, Parmigiano, parsley, 3/4 teaspoon salt and several grinds of black pepper in a food processor until smooth and combined, scraping down the sides with a rubber spatula as needed. Transfer to a piping bag fitted with a medium round tip.
Once the dough has rested, cut it into 4 equal pieces. Cover 3 pieces with a kitchen towel and set aside. Flatten the remaining piece of dough and dust with flour. Run it through the widest setting of a pasta machine, dusting with more flour during the rolling process as needed.
Fold the dough into thirds like a letter and feed it through the same setting, then continue running the dough through the machine, moving to a thinner setting each time, until you have a long, very thin sheet (it will be number 8 on a KitchenAid pasta attachment). Cut the dough sheet in half crosswise, then place on a flour-dusted baking sheet. Cover with a clean kitchen towel to keep it from drying out. Repeat with the remaining 3 pieces of dough. You should have 8 sheets of pasta in total.
Put a sheet of pasta on a clean work surface and pipe 3 circles of the cheese mixture about 2 1/4 inches wide each, making sure to leave at least a 1-inch border of pasta dough all around. Place 1 egg yolk in each well.
Crack the 1 whole egg into a small bowl and beat lightly with a fork.
Brush the edge of the pasta sheet with the egg and then top with another sheet of pasta. Working from the edge of the filling outward, firmly press the dough sheets together, making sure there are no air bubbles. Firmly press a 3 1/2-inch round cutter around each filling to create 3 raviolo. Set aside on a baking sheet lined with parchment paper and dusted with flour. Cover with a clean kitchen towel to keep it from drying out. Repeat with the remaining sheets of pasta, filling and egg yolks to create 12 raviolo in total.
Meanwhile, bring a large pot of salted water to a boil.
For the brown butter sauce: Melt the butter in a small skillet with the sage leaves over medium heat and cook, swirling often, until the butter is golden brown and the sage is fried and crisp, about 3 minutes. Set aside.
Gently drop the ravioli into the boiling water and cook until the pasta is tender and the egg is still runny, about 4 minutes. Remove from the water with a slotted spoon or handheld strainer and place the ravioli in 4 shallow serving bowls. Top each with a few sage leaves and evenly spoon the browned butter over. Sprinkle with Parmigiano and serve immediately.