Family Dinner

raviolo al’ uovo – runny egg yolk ravioli – Cooking at Clark Towers


I haven’t made this recipe in quite some time but I think about it often. I think it will be on the menu sometime during the long Holiday weekend. I missed it and now even more that I write about it. I’m not sure if I’ll make my own pasta or I can cheat and buy fresh pasta leaves. I hope you have a wonderful holiday no matter how much you spend it.

The picture above is from a pasta cooking class I held a few years ago. I definitely expanded myself along with the class by making 3 different types of pasta and sauces. Everyone could be on their own. I know that everyone who did the bolognese is still doing it today. I don’t think I gave this recipe enough of the show plug it needed. It felt fast and that’s never good in the kitchen. The kitchen for me is a place to create something that I am excited to sit down to eat. A place to forget about what’s bothering me. My wish for you is to find your kitchen happier than to hurry and get something on the table.

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You can do this by hand, although using a pasta machine to roll the dough is highly recommended. It would take a lot of work to make the dough thin enough for ravioli. And that would take away my desire for you, which I mentioned above. I also know that after the pasta classes Kitchen-Aid did pretty well. Some bought the whole unit and those who had the mixer ordered the pasta accessories. Welcome Kitchen-Aid.

Egg ravioli – flowing egg yolk ravioli

dclarkabal

This would be a wonderful rendezvous night in a meal

Course dinner

Cuisine itala

Filling

  • 2 cups ricotta cheese
  • 1 cup freshly grated Parmigiano-Reggiano cheese plus more for service
  • cup fresh Italian parsley
  • 2 great eggs
  • 8 great egg yolks
  • kosher salt

Pasta

  • cups all-purpose flour plus more to dust
  • 4 great eggs
  • 1 great egg yolk
  • cup extra virgin olive oil
  • kosher salt

Sauce

  • 8 spoon unsalted butter
  • 2 cups chicken stock
  • cup fresh sage leaves
  • proscuitto crumbled

Filling

  • In a medium bowl, combine the ricotta, parmesan, parsley and 2 whole eggs; mix well and season with salt and set aside

Pasta

these directions are directly from Anne Burrell – she is the master pastry chef so why reinvent the wheel

  • you can make your own OR you can take 1/2 pound bought from fresh pasta leaves.

  • Place the flour on a clean, dry work surface. Make a big hole (called a well) in the center of the dough – bigger is definitely better here. Crack the eggs into the hole along with the extra egg yolk, olive oil and 2 tablespoons of water; spice for salt. Using a fork, beat the eggs together with the oil, water and salt and begin to incorporate the flour into the egg mixture. Be careful not to break the well or the egg mixture will run everywhere and you will have a big greasy mess on your hands (and your board). When enough flour is incorporated that you can handle the dough, use your hands to combine everything really well. If the mixture is tight and dry, wet your hands slightly. When the mixture is homogeneous, start kneading

  • To knead the dough, it is VERY important to put your body weight into it, reach the top of the dough, and really stretch it. Be careful not to tear it – the idea is to tighten the dough, not to tear it. Use the heels of your palms and roll the mixture over itself. When it’s done, it should be smooth, supple and velvety and look like the head of a predecessor Cabbage Patch Doll. Kneading will take anywhere from 8 to 15 minutes

  • When the dough is ready, wrap it in plastic wrap and let it rest for at least an hour at room temperature before rolling. If you make the dough prematurely, wrap, refrigerate and bring to room temperature before using.

  • To spread the dough, you need to run the dough through the dough roller a few times to make it long and thin. To start, cut off about a quarter of the dough (remember, the larger the piece you start with, the longer your dough will become), keeping the rest wrapped so that it doesn’t dry out. Press the dough to flatten it – this will help make it easier to get through the dough roller. Where do we start? Let’s start at the beginning! Run the dough through the dough roller starting on the widest setting, number 1. Then dust the dough with flour, fold it into thirds, and place the dough through this setting twice more. If the dough ever feels sticky or sticky, give it some flour. Now adjust the setting to number 2 and repeat the process again – changing the setting each time until your dough is the desired thickness. Once the dough is rolled out, be sure to keep the dough sheets covered so that they do not dry out. Depending on what I want to use the pasta for, I usually stop around number 5 or 6. For long noodles, I keep it thicker, and for ravioli or stuffed pasta, I keep it thinner. All pasta machines are different, so you need to judge how your pasta machine works and adjust your rolling accordingly. When you get the thickness you want, repeat this process with the remaining pieces of dough

Sauce

  • On a clean floured work surface, place two sheets of dough about 12 inches long, Brush lightly with water. Equally separate 4 cups of the ricotta mixture; using a spoon make a nest or a small hole in the center of each compartment.

  • Carefully separate the remaining eggs and place the egg yolk in each nest. If you break one spoon by a spoon. You want to be careful not to break the yolk.

  • Cover the ricotta nests and egg yolk with another pastry sheet. Use your index fingers to squeeze around each ricotta nest to seal the edges, then use a large cookie cutter or flute cutter or if you can, use a rolling knife, I’m not that good. Repeat – place the finished ravioli on a well-floured cookie

  • Bring a large pot of well-salted water to a boil. In a large skillet, melt half of the butter and add half of the chicken. Season with salt and toss in half of the sage.

  • Add 4 of the ravioli to the boiling water and cook for 3 minutes. Using a slotted spoon, carefully transfer the ravioli from the water to the chicken pan and cook for 2 to 3 minutes.

  • Serve on serving plates and spoon a little of the sauce on top of each and garnish with crumbled prosciutto if desired.

Keyword egg ravioli, runny eggflavo ravioli



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