Friday, July 25, 2014

Uovo di Raviolo

Pasta with an egg inside!


Start out with some fresh pasta dough.  Store bought or homemade.  I'm using a wine bottle for my rolling pin. It works just fine!
Roll out some of the pasta dough very thin.
Using a pastry ring or a cup, cut out two circles of dough.

 In a bowl, make a mixture of ricotta cheese, lemon zest, salt, pepper, garlic and fresh herbs.
Place a tablespoon of the filling in the center of one of the pasta sheets and make a well.
Inside the well, carefully add one egg yolk.
Cover with the other sheet of pasta. Carefully, press down around the center to make sure the yolk is snug.  Crimp with a fork or a pastry wheel making sure it is sealed.
Being very careful, boil the ravoilo for 2-3 minutes. Do not overcook.
When it is done, place in a skillet with melted butter and lemon juice.  Cook for 1 or 2 more minutes.
Place on a plate and pour over the remaining sauce.  Add some fresh herbs if you'd like.

Dig in!

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