by Courtney Pankrat
Much of baking and cooking is about following directions. I've always been skilled at following direction which has made me a fairly good cook. Last night I tried a recipe that required skill and finesse. It was a true test. I was excited to pass this cooking challenge.
Much of baking and cooking is about following directions. I've always been skilled at following direction which has made me a fairly good cook. Last night I tried a recipe that required skill and finesse. It was a true test. I was excited to pass this cooking challenge.
Uovo de Ravioli is ravioli with a runny egg yolk inside. The pasta has to be freshly made because it cannot cook for long (fresh pasta cooks for around 90 seconds while dry pasta cooks for a few minutes). Cooking the ravioli for too long will cook the egg yolk.
Fresh pasta is one of my favorite things to make. Once I got the hang of making the pasta, I could make the dough in the same amount of time it takes for my pot of water to boil. Pasta is basically just eggs, flour and salt. I play around often with the amount of eggs and flour. Some recipes call for egg yolks along with a couple of eggs. I don't like to waste the egg whites so often I'll just use the whole egg. I've found that there is no exact science to this. Play around with it. Mix flour, eggs and a touch of salt and let the dough sit for around 20 minutes in the fridge. Roll it out with the machine and cut it into ravioli sized squares or circles.
For the mixture, mix ricotta cheese, nutmeg, shredded Parmesan and a bit of lemon juice. Put the mixture in a piping bag (I just used a ziplock and cut one corner of it). Pipe the cheese mixture into the ravioli squares and add an egg yolk to the middle.
I used quail eggs for both the pasta and the egg in the middle of the ravioli. Any eggs work but I liked that the quail eggs were little.
Fresh pasta is one of my favorite things to make. Once I got the hang of making the pasta, I could make the dough in the same amount of time it takes for my pot of water to boil. Pasta is basically just eggs, flour and salt. I play around often with the amount of eggs and flour. Some recipes call for egg yolks along with a couple of eggs. I don't like to waste the egg whites so often I'll just use the whole egg. I've found that there is no exact science to this. Play around with it. Mix flour, eggs and a touch of salt and let the dough sit for around 20 minutes in the fridge. Roll it out with the machine and cut it into ravioli sized squares or circles.
For the mixture, mix ricotta cheese, nutmeg, shredded Parmesan and a bit of lemon juice. Put the mixture in a piping bag (I just used a ziplock and cut one corner of it). Pipe the cheese mixture into the ravioli squares and add an egg yolk to the middle.
I used quail eggs for both the pasta and the egg in the middle of the ravioli. Any eggs work but I liked that the quail eggs were little.
Next place the ravioli tops on the bottoms, using water to stick the top and bottoms together.
Boil the ravioli for 90 seconds and voila! You've done it!
For a sauce, I cut up some bacon, cooked it, added white wine, lemon juice, one shallot, butter and reduced it. This ravioli has so much flavor it doesn't really need a strong sauce.
For the recipe I worked from, check out SeriousEats.
Boil the ravioli for 90 seconds and voila! You've done it!
For a sauce, I cut up some bacon, cooked it, added white wine, lemon juice, one shallot, butter and reduced it. This ravioli has so much flavor it doesn't really need a strong sauce.
For the recipe I worked from, check out SeriousEats.