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Old 03-11-2018, 08:17 AM
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Default Uovo (eggs) in Raviolo



Materials needed: 3-1/2 inch round cookie cutter, quart plastic bag with a 1/4 inch hole snipped off a bottom corner or a piping bag with a 1/4 inch round tip, small unused paint brush, pasta machine of some sort, 2 good size skillets. You need to use 2 skillets so you have plenty of room and don't break your yolks due to crowding.

  • For the Ravioli:
  • 5 ounces fresh good quality ricotta cheese or make your own
  • 1 ounce freshly grated Parmesan cheese
  • Pinch freshly grated nutmeg
  • 1/2 teaspoon fresh juice from 1 lemon
  • Kosher salt and freshly ground black pepper
  • 1/2 recipe fresh 3-egg pasta dough
  • 10 large eggs
  • For the Pan Sauce:
  • 2 ounces pancetta or guanciale, finely chopped, divided
  • 1 medium shallot, finely chopped, divided
  • 1/2 cup dry white wine, divided
  • 4 tablespoons unsalted butter, divided
  • 2 teaspoons fresh juice from 1 lemon, divided
  • 1 tablespoon finely chopped parsley, for garnish, optional


  • Drain ricotta thoroughly, mix in Parmesan, nutmeg, lemon juice, salt and black pepper. Set aside.

    Roll pasta dough to about 1/16 inch thickness, which is usually next to last setting (5 out of 6 on ours).

    Cut 20 circles of dough out, using re-rolled scraps if necessary but realizing the dough will begin to get tough the more it is re-rolled/floured. Cover with a kitchen towel to avoid drying out.

    Start with 5 circles of dough on a board, pipe a double ring of cheese just large enough for a yolk to fit on each circle. Dampen the edges with water using the paint brush or your finger. Place a yolk in each of the cheese rings. If one breaks, remove as much as you can with a small spoon and clean the edges of the pasta circle with a dampened paper towel if it overflows, then replace with another yolk. Using 5 more circles of dough, slightly stretch each one then place it over the top of a circle of dough and seal just around the edges. Don't press in the middle, you will break the yolk.




Meanwhile, using the 2 skillets, render half of the pancetta in each pan over medium heat. Once it is crispy and brown, remove the pancetta. Place half of the shallot/sweet onions in each pan and cook until translucent. Add half of wine to each pan to deglaze, scraping up any stuck spots, and cook until nearly all has evaporated. Melt half of butter in each pan.

Cook raviolos for 1-1/2 minutes in moderately boiling salted water, remove with a slotted spoon and place 5 into each skillet. Add half of lemon juice and 1/3 cup pasta water to each pan. Swirl pans gently until sauce is emulsified for about 1 minute.

Place raviolos on serving plate/bowl, sprinkle pancetta bits, sprinkle with a little grated parm if desired, as well as parsley. Serve.
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Old 03-11-2018, 09:24 AM
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Default Re: Uovo (eggs) in Raviolo

Amazing!!!!

Excellent job, Karen - it looks absolutely incredible!

Thanks for posting!

Lee
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Old 03-11-2018, 01:05 PM
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Default Re: Uovo (eggs) in Raviolo

Very nice.

(Do you use the whites for anything? Maybe freeze to make meringue?)
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Old 03-11-2018, 01:26 PM
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Default Re: Uovo (eggs) in Raviolo

Quote:
Originally Posted by lilbopeep View Post
Very nice.

(Do you use the whites for anything? Maybe freeze to make meringue?)
I'm planning on making a key lime meringue pie today. Hopefully, it will get made.
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