Recipes, re-invented from cooking shows
Egg Yolk Raviolo
Prep. Time:
Baking Time:
Total Time:
60 minutes
15 minutes
75 minutes
Serves:
4 servings
Our recipe, based on this stunning dish from MasterChef ™, Season 15. We've enhanced the original with improved pasta dough ratios using 00 flour, added ricotta draining technique for better texture, and provided detailed sealing methods to prevent the delicate ravioli from bursting while maintaining that magical liquid yolk center.
Ingredients
FOR FRESH PASTA DOUGH:
300g 00 flour
3 large eggs
1 tablespoon extra virgin olive oil
1 teaspoon fine sea salt
Semolina flour for dusting
FOR THE FILLING:
250g whole milk ricotta cheese
1 large lemon, zested and juiced (1 tablespoon juice)
30g freshly grated Parmigiano-Reggiano, plus extra for serving
1/4 teaspoon freshly grated nutmeg
4 large, fresh egg yolks (room temperature)
Fine sea salt and white pepper to taste
FOR BROWN BUTTER SAGE SAUCE:
80g unsalted European-style butter
16-20 fresh sage leaves
1 tablespoon fresh lemon juice
Flaky sea salt
Freshly cracked black pepper
Instructions
PREPARE THE PASTA:
Make fresh pasta dough by combining flour and salt in a bowl. Create a well, add eggs and olive oil. Mix until shaggy dough forms, then knead on floured surface for 8-10 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes at room temperature.
PREPARE THE FILLING:
Place ricotta in fine-mesh strainer over bowl and drain for 15 minutes to remove excess moisture. Combine drained ricotta, lemon zest, lemon juice, Parmigiano-Reggiano, nutmeg, salt, and white pepper. Taste and adjust seasoning. Refrigerate until ready to use.
ASSEMBLE THE RAVIOLI:
Divide dough into 4 portions. Using pasta machine, roll each portion to setting 6 (very thin but not transparent). Cut into 5-inch squares. Place 1 1/2 tablespoons ricotta mixture in center of each square. Using back of spoon, create a shallow well in ricotta. Gently place one egg yolk in each well. Brush edges with water. Working quickly but gently, bring opposite corners together, pressing edges to seal while being careful not to break yolk. Ensure no air pockets remain.
COOK AND SERVE:
In large skillet, melt butter over medium heat. Continue cooking, swirling pan, until butter turns golden brown and smells nutty (3-4 minutes). Add sage leaves and fry until crispy. Remove from heat, add lemon juice. Bring large pot of salted water to gentle boil. Carefully add ravioli and cook for 3-4 minutes until pasta is tender and edges are sealed. Using slotted spoon, transfer ravioli directly to brown butter sauce. Gently toss to coat. Serve immediately on warmed plates with extra Parmigiano-Reggiano, flaky salt, and black pepper.
