Just like how I have my most memorable restaurant meal (see my risotto recipe), my dad has one too. His is Raviolo al’ Uovo or Egg Yolk Ravioli. I meant to make this for his Christmas present but here we are in October (sorry dad). I was so nervous that this would not work out and while it wasn’t perfect I’m just glad I didn’t break any yolks.
INGREDIENTS
-2 pasta sheets*
-carton of eggs
-fresh ricotta
-sautéed spinach (w/ garlic)
-s&p
-1 tsp lemon zest
-1 tbs butter
-6 sage leaves, chopped
-package of pancetta
DIRECTIONS
-Sauteè spinach with oil and garlic. Let cool then squeeze out the liquid with a cheese cloth or dish towel. Chop up the spinach.
-Mix ricotta, 1 egg yolk, the spinach, s&p, lemon zest. Put into a plastic bag or piping bag and snip the tip.
-Lay out 1 pasta sheet and pipe rings to support the yolks (see video)
-Separate the yolks from the whites and put them in their ricotta nests. Put the second sheet of dough on top and section off the ravioli.
-Use a cookie cutter to cut out the ravioli. Use water to help seal the pasta sheets. Press down on the ends to make sure the filling doesn’t come out.
-Boil them in salted water for 2-2 1/2 min until floating. Remove from water and drain on a plate lined with paper towel.
-Cook the sage, pancetta, and butter until pancetta is cooked and crispy
-Put the ravioli on a serving platter and drizzle the pancetta and sage butter on top and serve!
*I took a short cut and bought pasta sheets from the local fresh pasta store. One day when I’m feeling ambitious and I’ll post a homemade pasta recipe!
chef grc 