You know how I feel about runny yolks. #eggslut
I finally got my KitchenAid Pasta roller attachment and decided to break her in with this ravioli recipe. Like, what else can I say? It’s a runny yolk inside of homemade pasta… I mean.. just. HERE.
for the ravioli filling
Uovo da Raviolo with Sage Brown Butter
adapted from Mario Batali
makes 6 large ravioli
for pasta dough
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
1/2 cup Parmigiano-Reggiano, grated, plus more for garnishing pasta
1/2 cup fresh sheep’s milk ricotta
1/2 cup spinach, blanched, drained and chopped
Scant pinch nutmeg
Salt and white pepper to taste
Truffle salt (optional)
7 very fresh eggs
12 tablespoons butter, melted and kept warm
5-10 sage leaves
for the pasta
In an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. *Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
for the ravioli
In a non-reactive bowl combine the Parmigiano, ricotta and spinach. Mix well and season to taste with nutmeg, salt and white pepper. Set aside.
From the thin pasta sheet, cut 12 squares at about 6 inches wide. Set 6 of the squares on a sheet tray dusted with flour, cover with plastic wrap and set aside.In the center of each of the remaining 6 squares, mound an equal portion of the ricotta mixture. With the back of a small ladle or spoon, hollow out a well in the center of each mound. Carefully break the eggs, 1 at a time, into a small bowl, and transfer 1 yolk and a bit of white into the center of each well. It is imperative that the yolk remain unbroken. Sprinkle each yolk with a bit of truffle salt.
Brush the edges of the pasta squares with egg wash. Cover each filled square of pasta with an unfilled square, and press from the center toward the outside of the pasta to eliminate any air bubbles between the pasta sheets. Press edges with fingers to seal.
Right before cooking the ravioli, brown remaining butter in a large saute pan and keep warm. Don’t let it burn!
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Gently, using a wide spatula, lower each ravioli into the water to cook for 2 minutes. Remove from the water and place gently into a 12 to14-inch saute pan with the browned butter and sage. Add a generous grating of Parmigiano-Reggiano and carefully put 1 on each plate.