Uova Da Raviolo

This being my first post to my blog, titled Elisa's Runny Egg Yolk, I thought it only appropriate to share a recipe involving the aforementioned treasure. This past week I made Uova da Raviolo, which is ravioli with a gently cooked egg inside.  The desire to create this dish started with last season of Masterchef, when I watched Jennifer almost perfectly execute this egg and mushroom ravioli masterpiece.  The dish lingered in my brain and my stomach for a while until I received a wonderful gift from my siblings of a pasta dough roller.   This was a sign from the food gods that I must create and master this dish. 

Pasta is NOT easy to make.  I have not yet gotten my pasta dough recipe down perfectly, which is why I will not yet be sharing the recipe for the dough, but only the filling.  My dough has not yet reached the perfect elasticity and moistness that I know it needs to be rolled out perfectly thin and without the slightest density.  The filling, adapted from Mario Batali’s recipe (foodnetwork.com), did come out quite nicely though; I made a more affordable version (see below) that replicates the “umami” flavors contributed by the truffle shavings without the actual truffle.   Below I have shared things I learned by making this for the first time, along with my amended filling and sauce recipes.  I recommend making this dish when you feel like something rich and satisfying; the combination of cheeses, the egg yolk and the earthiness from the truffle oil and mushrooms is luxurious and divine.  The dish is fun to make in a anticipatory way as you will not know if you have truly created perfect deliciousness until you cut into your ravioli and pray that your yolk breaks and makes it way all over your ravioli, plate and mouth.  If you love food as much as I do, this is enough to make your day.  I must humbly admit that at my first attempt, I dominated that egg yolk; 4 for 4 to be exact.  With that said, if I can do it, you can do it.   All it takes is patience and a gentle hand.  Good luck! 

Things I learned:

1.       Improve pasta dough recipe

2.       6 inches in diameter is a very large ravioli, 1 per person is PLENTY

3.       Seal the edges of the raviolis very well

4.       Roll out the pasta as thinly as possible, being that ravioli has pasta on both the top and bottom, it needs to be thin and light to be balanced in proportion with the filling

5.   Always make sure anything that you place your pasta dough on, especially when preparing your raviolis (filling, sealing, etc.) that your board is floured.  Sticking can ruin you in this recipe.

Uova Da Raviolo Filling (Adapted from Mario Batali’s Recipe):

Ricotta

Spinach (blanched, drained and chopped)

Parmigianino Reggiano

Truffle Oil

Salt

Pepper

Nutmeg

Egg Yolk

Sauce:

Baby Bella Mushrooms (chopped and sautéed in olive oil, truffle oil; seasoned with salt and pepper)

Butter

1.       Prepare pasta dough, roll out thinly and cut out into large circles (~6 inches in diameter)

2.       Prepare filling (Mix ricotta, spinach, Parmigianino, a little bit of truffle oil (a little goes a LONG way) and season with salt, pepper and a dash of nutmeg to taste)

3.       Place filling in center of each circle and hollow out a circle in the middle of each mound of filling.  Place one egg yolk and a little white into each.

4.       Cover and seal each ravioli with your hand or a fork, making sure there aren’t any holes.

5.       Lower each ravioli down gently into boiling salted water for ~2-3 minutes until pasta is al dente.

6.       Transfer each ravioli into your warm sauce of butter and sautéed mushrooms.

7.       Garnish with more Parmigianino Reggiano, chopped fresh parsley, and a tiny grating of whole nutmeg if desired.

8.       Pairing suggestions:  Herb Salad, crusty loaf spread with roasted garlic and olive oil