Raviolo al Uovo
Recipe Courtsey of Stefani PociA show-stopping handmade pasta filled with creamy ricotta, wilted greens, and a whole egg yolk, gently cooked until just set. This elegant Italian dish is rich, delicate, and perfect for special occasions.
Ingredients
- 13 Conestoga Farms Free Run Omega-3 + Lutein egg yolks (for the dough)
- 1 egg yolk per raviolo filling
- 21/2 cups flour
- 2 cups ricotta
- 1 tbsp nutmed
- 1/2 cup Parmigiano Reggiano
- Salt to taste
- 1/2 cup butter
- Fresh sage optional
Instructions
- On a clean surface, form a well with the flour. Add the egg yolks to the center and mix with a fork. Once it comes together, knead by hand until combined. Cover and let rest for 10 minutes. Knead again until smooth and rest for 30 minutes.
- In a bowl, mix ricotta, Parmigiano Reggiano, nutmeg, and salt until smooth. Transfer to a piping bag and set aside or refrigerate until ready to use.
- Roll out the dough using a pasta machine, starting from the widest setting and working down to the second-to-last setting.
- Pipe a circle of the ricotta filling (like a well) for the egg yolk to sit in the center.
- Lay another pasta sheet over the filling. Press gently to seal the edges, making sure there are no air pockets. Use a round cutter to shape and cut the raviolo.
- Bring a pot of salted water to a gentle boil. Carefully lower the raviolo in and cook for about 2 minutes, until the pasta is tender but the yolk remains runny.
- In a cold pan, add butter and turn heat to low. Add a tablespoon of water at a time and stir continuously. This sauce should be luscious and coat the back of a spoon. You can add fresh sage leaves at this stage if desired.
- Plate the raviolo, drizzle with butter, and enjoy immediately.
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