Recipe Uovo in raviolo

[medtran49]

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 pan. 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.

 

[Morning Glory]

Wow! Simply fantastic. Technically challenging and perfectly executed.

 

[The Late Night Gourmet]

Beautiful. There’s so much technique involved here, and I’m always a sucker for cooked things with egg that still have a runny yolk (Scotch eggs are another tricky one).

In reference to your What Am I Making: I assume you put semolina in the dough?

NOTE: adding this to my To Do list.

 

[medtran49]

Yes, there was semolina in the dough. I don't usually use it for pasta as it makes the dough a bit more difficult to work with, but I didn't have enough AP flour and had the semolina in the freezer. It did actually work out well though because it gave more structure to the dough to support the size of the raviolo.

We normally use the semolina for Roman gnocchi, which is why it was in the freezer (keeps it from going stale since we don't use it that often).