This is the best recipe for the Egg Yolk Raviolo. The combination of mushrooms and egg yolk is just divine and perfect during dinner or brunch!
Egg dough:
200g 00 flour (or all-purpose flour)
2 large eggs
Filling:
1 tablespoon olive oil
350g mixed mushrooms, washed
2 garlic cloves, whole & skin on
50g Parmigiano Reggiano, freshly grated
Salt & black pepper, to taste
¼ teaspoon nutmeg, freshly grated
200g whole milk Ricotta
8 egg yolks
Crispy Bacon Sauce:
4 rushers bacon, roughly chopped
1 shallot, minced
½ glass of white wine or chicken broth
4 tablespoons butter
1 tablespoon lemon juice
1 tablespoon flat leaves parsley, finely chopped
4 tablespoons Parmesan
Equipment:
Pasta machine, wooden board, a piping bag, a ruler, a 10 cm wide round cookie cutter or a sharp knife to cut the egg yolk ravioli. A large pot to boil water and a medium frying pan.
Regarding the cookie cutter, this could be a proper cookie cutter with straight or fluted edges or even a cup.
In alternative you could use a knife and cut it like a square, the square version of the egg yolk ravioli is also very common.
- MAKING THE DOUGH
Knead the dough by hand or mix it with a food processor. Check how here.
- MAKING THE FILLING
Turn oven to 200 C.
Put mushrooms in a tray. Drizzle with olive oil and add salt and pepper. Roast in the oven for 30 minutes. Add the garlic to the tray and cook for further 10 minutes. Once mushroom are cooked and dry let them cool down.
Using a blender or food processor, blend the mushrooms and the peeled garlic with the ricotta.
Transfer to a bowl, add the Parmigiano, nutmeg and a teaspoon of chopped parsley. Taste to see if it needs more seasoning.
Put the filling inside a piping bag and set aside in the fridge.
- MAKING THE EGG YOLK RAVIOLO
Carefully separate the yolks into individual small cups, making sure that all egg white has been removed.
Roll the dough very thinly (I use setting 8 on my Marcato). Generously flour the bottom of the sheet and fold it in half crosswise to mark the midpoint. Half of the sheet will be the bottom of the ravioli, and half will be the top.
Using a 10 cm cookie cutter, lightly mark the outlines - without cutting through the sheet on half of the sheet, leaving a good amount of space between each.
Take your piping bag and gently squeeze out a ring of filling approximately 5 cm inside the cookie cutter outlines. You are basically making a round pillow support for your yolk so just aim to make a yolk-sized in the center.
Very carefully slide the egg yolks into the centers. Brush a small amount of water around the circumference of the ravioli. Lay out the other half of the pasta sheet on top and press gently around each to remove the air and seal.
Use the cookie cutter to cut the ravioli. Pinch the edges of the ravioli to thin them out. Gently transfer to a lightly semolina-floured tray and repeat!
- MAKING THE SAUCE AND COOKING PASTA
Start the sauce while you are waiting for the water to come to a boil since it's a quick and easy sauce.
Throw the bacon in a pan over low heat to allow the fat to render and the pork to crisp up a bit. When the pancetta's cruncky, remove it and set aside. Melt the butter in the same pan over low heat and add the shallot. As soon as they start to smell fragrant, pour in white wine or broth to deglaze the pan. Once the wine has reduced to a syrupy consistency, take the pan off the heat.
To cook the ravioli, gently slide them into the water and lower the heat for a slow simmer. You want them to simmer for 3 minutes.
When ravioli are ready, transfer them and some starchy pasta water to the pan, along with a squeeze of lemon juice, and gently swirl the pan until the butter and water have emulsified—about twenty more seconds.
For the prettiest presentation, plate them and then garnish with the crispy bacon, a sprinkle of parsley and Parmesan.
BUON APPETITO!
Hope you enjoy this recipe! If you make it, please let me know your thoughts and tag me on my Fb page Pasta Journey or my Instagram _pastajourney_ .
I would love to hear from you!