“Doesn’t she mean ‘ravioli?” you might be thinking? Well no, no I do not. A little fun fact: ravioli, with an “i” on the end is actual the Italian plural form for those delicious little goodness filled pastas we all know and love. Raviolo, with the “o” is singular. So, you’d have 1 raviolo or 5 ravioli. Don’t worry, though, you’ll be making more than one yummy pasta pillow in this recipe. See, the title directly translates to “egg in raviolo”. Egg (or “uovo”) being singular means that the pasta part needs to be singular too. Because who wants one little egg yolk being spread throughout 10 ravioli?
Anyway, enough language lessons for today! Let’s talk about the runny egg yolk fresh pasta happiness that is uovo in raviolo.
I’m sure right now you’re giving yourself a pep talk about how you never thought you could make your own pasta, let alone ravioli and even more ones with a runny egg yolk inside. Well, allow me to do the honors. The only pep talk you need to hear is that it’s really a lot easier than you think. There is this stigma that homemade pasta is so tricky and time consuming and wouldn’t it be easier to just buy a box, toss it in some boiling water and be done with it? Little did you know that a basic pasta dough recipe has only 3, yes THREE ingredients. And probably things you already have in your kitchen: flour, eggs, and salt. THAT’S IT!
Trust me, you can do this! It’s one of those dishes that will have your guests begging for more and thanking you for slaving over the counter all day. In reality, it is so simple. Seriously. Trust me. You got this!
1 cup flour, plus more for dusting
1 whole egg
2 egg yolks
1/2 tsp salt
5-10 oz. ricotta cheese
1-4 oz. fresh Parmesan
salt & pepper to tate
8 tbsp butter
6 cloves garlic, minced
1/4 cup white wine
juice from 1 lemon
Prep Time: 1 hour 20 minutes
Cook Time: 15 minutes
Start by making the dough. On a large, clean work surface or in a bowl, pour the flour in a mound. Make a well in the center of the flour about 4 inches wide. Pour the egg, egg yolks and salt into the well and beat with a fork, like making scrambled eggs. When combined, gradually incorporate the flour into the eggs until a dough has formed.
Scrape extra dough off the work surface and knead, incorporating the rest of the flour and any additional needed flour until the dough feels firm and dry, about 2-5 minutes.
Wrap the ball of dough tightly in plastic wrap and let it rest on the counter for 30 minutes while making the filling.
For the filling, lay a kitchen towel or a couple layers of paper towels on a rimmed baking sheet. Spread the ricotta evenly over the towels, then top with a second kitchen towel or more paper towels. Press with your hands or a heavy pan and let stand for a couple of minutes until the moisture is absorbed.
Scoop the ricotta into a bowl and stir in the Parmesan, nutmeg, salt, and pepper. Scoop it into a pastry or sandwich bag, then refrigerate while you roll out the dough.
Once the dough has set for 30 minutes and the filling is chilling, unwrap the dough and divide it into 2 sections. Re-wrap one of the sections while you work with the first.
Knead the dough a few times, then begin flattening it with your hands. Alternate flattening and flipping it over, making sure to keep your work surface floured so the dough does not stick. Use a rolling pin or bottle to roll it thinner until you can cut out 10, 4-inch diameter circles.
Using a small bowl, cup, or pastry cutter that has roughly a 4-inch diameter (or enough to hold an egg yolk and lots of filling with spare room for the edges), cut out 5 circles as closely together as possible. Place them on a parchment paper lined baking sheet and drape with a slightly damp paper towel. Cut out 5 more circles and also place them on the baking sheet, but do not cover.
Get the ricotta filling from the fridge and cut a small hole, roughly 1/4-inch, through one of the bottom corners of the sandwich bag. Gently squeeze a ring of filling (about 1 1/2-inch diameter) onto a dough circle, leaving the center empty and large enough to fit an egg yolk. Pipe a second layer of filling on top of the first to make a small wall of ricotta filling.
Very carefully, separate an egg yolk from the white by letting the whites slide between your fingers. Gently slide the yolk into the center of the piped filling ring. Brush one of the dough circles that has been under the damp paper towel with water and lay it over the circle with the egg yolk and filling, wet side down. Very gently pinch the edges together until the raviolo is sealed. Repeat the filling process to make 4 more ravioli, then the rolling, cutting and filling process with the other half of the dough to make a total of 10 ravioli.
It’s time to cook! Bring water to a boil in the AMC-300SG. Once boiling, cook ravioli 2 or 3 at a time for 1 minute and 30 seconds ONLY, to avoid cooking the yolk. Gently remove them with a slatted spoon and place on a plate.
While cooking the ravioli, start on the optional sauce.
While you can serve these with any sauce or even on their own, this sauce incorporates some of the water that the pasta was cooked in and lets the ravioli cook directly in the butter so all of the flavors meld together perfectly.
In a large pan over medium high heat, melt the butter. Once melted and starting to brown, add the garlic. Cook to let the garlic become aromatic, about 2 minutes, then add the lemon juice and wine. Allow to cook on low heat while the pasta cooks, or at least 5 minutes. Add about 1/4 cup pasta water from the AMC-300SG to the sauce and place in the ravioli. Stir gently until coated in sauce. Serve 2-3 ravioli to each person with a spoonful of the butter sauce.