We had been wanting to make this for a while and finally pulled the trigger. We have made ravioli several times but hadn’t made the jump to al uovo. We made this meal for two and ended up being less intimidating that it initially seemed
For the flour we did 100g 00 and one egg.
The filling was ricotta, parmesan, nutmeg, garlic paste, lemon zest, salt.
We rolled out the dough to setting #6 on our Marcato roller. Then we assembled each raviolo on a floured surface. Using a pastry bag, we created circular nests out of filling, then separated the eggs and placed a yolk in each nest. We brushed a small amount of the egg whites around the edges, then topped each raviolo with a second layer of dough. We carefully pressed around the filling to force out any air and create tight seal, then cut them out with a fluted wheel. And then it was time to cook!
First, we sauted some diced prosciutto in butter for a few minutes, then set that aside. For the pan sauce, we melted butter and fresh chopped sage, then added some cream and a little milk, and finally a pinch of salt. The first batch had a higher heat and came out more like a brown butter sauce (a tasty mistake!), while the second batch was more like the intended light cream sauce.
We cooked the ravioli in boiling water for just over 2 minutes, then transferred it to the pan, swirled it all around, and plated topping with the diced prosciutto and a generous helping of freshly grated parmesan cheese.
Then, all that was left to do was cut it open and watch that delicious, golden yolk ooze out into one delicious plate!
2 Comments
We had been wanting to make this for a while and finally pulled the trigger. We have made ravioli several times but hadn’t made the jump to al uovo. We made this meal for two and ended up being less intimidating that it initially seemed
For the flour we did 100g 00 and one egg.
The filling was ricotta, parmesan, nutmeg, garlic paste, lemon zest, salt.
We rolled out the dough to setting #6 on our Marcato roller. Then we assembled each raviolo on a floured surface. Using a pastry bag, we created circular nests out of filling, then separated the eggs and placed a yolk in each nest. We brushed a small amount of the egg whites around the edges, then topped each raviolo with a second layer of dough. We carefully pressed around the filling to force out any air and create tight seal, then cut them out with a fluted wheel. And then it was time to cook!
First, we sauted some diced prosciutto in butter for a few minutes, then set that aside. For the pan sauce, we melted butter and fresh chopped sage, then added some cream and a little milk, and finally a pinch of salt. The first batch had a higher heat and came out more like a brown butter sauce (a tasty mistake!), while the second batch was more like the intended light cream sauce.
We cooked the ravioli in boiling water for just over 2 minutes, then transferred it to the pan, swirled it all around, and plated topping with the diced prosciutto and a generous helping of freshly grated parmesan cheese.
Then, all that was left to do was cut it open and watch that delicious, golden yolk ooze out into one delicious plate!
looks ridiculously good!