Saturday, January 19, 2013
Ravioli al uova (with egg yolks)
This is gonna be fun.
If you like soft egg yolks, that is. And fresh pasta. And cheese, of course.
I sure enjoyed making these ravioli, a specialty of Italy's Emilia-Romagna region if you wondered. And they aren't nearly as difficult to put together as you might think.
It helps if you are comfortable working with fresh pasta dough (here's how I make it). These ravioli are large (5 inches around) and so make sure to roll out a wide pasta sheet (say, 8 inches or so). These sheets aren't rolled to the thinnest possible setting, but they are fairly thin (just under the No. 2 setting on my machine.)
The filling? Basically what you have here is a "nest" made out of ricotta and goat cheese (see the filling recipe below). After placing the cheese mixture on the pasta sheet, hollow out a place in the center large enough to accommodate an egg yolk. After the yolk is placed (be careful here, you don't want it to break) make sure that the cheese is higher than the yolk. If it isn't gently add more cheese all around the circle.
Lay another pasta sheet on top. (If the dough is on the dry side use an egg wash first; that'll help the two pasta sheets come together.)
And cut with whatever tool you have around. This 5-inch pastry cutter works great, but even the rim of a wide wine glass can do the trick.
Press down on the edges to make sure they're secure, and they're ready to be boiled.
These ravioli need to be handled gently, and so I put them into the water and take them out with a large slotted spoon. Do not dump them into a colander!
Don't bother doing a complicated sauce because it isn't at all necessary. This is a brown butter sauce, which I managed to ramp up with some black truffles I had around (it was a special occasion). But the brown butter alone would be great too, especially with a little grated cheese once plated. What I do is take the ravioli right out of the boiling water and place them into the pan with the butter, then gently spoon the butter over the ravioli while on medium heat.
Plate it (again, gently).
And there you go.
Like I said, fun. And easy.
Recipe for the filling
Good for six to eight 5-inch ravioli
1 pound fresh ricotta
4 ounces fresh goat cheese
3 tablespoons grated Parmigiano-Reggiano
1/4 teaspoon nutmeg
1/4 teaspoon lemon zest
kosher salt and pepper to taste
Mix all the ingredients together, in no particular order. Taste and adjust to your liking.