EGG-STUFFED RAVIOLI
This impressive pasta dish has a surprise inside: a beautiful runny egg yolk. Though worthy of a restaurant appetizer, it is unexpectedly easy to put together when you use store-bought pasta sheets. Just as good, you can make the ravioli several hours ahead and store it in the refrigerator covered with a kitchen towel.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in a medium skillet over medium heat until foamy. Add the garlic and cook until it starts to become golden, about 2 minutes. Stir in the spinach and 1/4 cup water. Cook, stirring often, until the spinach is tender and the liquid has evaporated, about 5 minutes. Transfer to a food processor and add the ricotta, mozzarella, Parmesan and 1/2 teaspoon each salt and pepper. Puree until smooth and bright green. Spoon into a plastic pastry bag or large resealable plastic bag, snip the tip to 1/4 inch wide and set aside.
- Put 8 pieces of pasta on a clean work surface and pipe a circle of the spinach mixture in the middle of each square, making sure to leave about a 1-inch border all around. Using the back of a spoon, make a well in the middle deep enough to hold an egg yolk. One by one, separate 8 eggs and put a yolk in each well. (Reserve the whites for another use.)
- Crack the remaining egg into a small bowl and beat lightly with a fork. Brush the edges of the pasta pieces with the egg, and then top with the remaining squares of pasta. Working from the edge of the filling outward, firmly press the dough together, making sure there are no air bubbles. Trim the edges of each ravioli with a sharp knife or a fluted pasta cutter.
- Bring a large pot of salted water to a boil. Melt the remaining 6 tablespoons butter in a small skillet with the sage leaves over medium heat and cook, swirling often, until the butter is golden brown and the sage is fried and crisp, about 3 minutes. Set aside. Gently drop the ravioli into the water and cook until the pasta is tender and the egg is still runny, about 6 minutes.
- Remove from the water with a slotted spoon or handheld strainer and place each ravioli in an individual bowl. Top each with a sage leaf and evenly spoon the butter over. Serve immediately.
EGG YOLK- AND RICOTTA-FILLED RAVIOLI RECIPE
These tender ravioli are packed with herby ricotta and runny egg yolks, then served with a spicy tomato sauce. It's perfection in a bowl.
Provided by Tasting Table Staff
Categories Appetizer, Main Course
Time 1h
Number Of Ingredients 21
Steps:
- Make the dough: In the bowl of a stand mixer fitted with the hook attachment, combine all the dough ingredients and mix until the dough comes together, then transfer to a clean work surface and knead, 3 to 5 minutes. Divide into 2 pieces and shape each into a disk. Wrap in plastic and let rest in the refrigerator for 1 hour.
- Make the sauce: In a medium saucepan, heat the olive oil over medium heat. Add the pancetta and cook until golden and fat has rendered, 6 minutes. Add the chile paste and garlic, and cook until caramelized and fragrant, 2 minutes.
- Add the tomatoes and sugar, and bring to a light simmer. Cook, stirring occasionally, until thickened, 20 minutes. Season with salt, then set aside.
- While the sauce simmers, make the filling: In a food processor, combine all the filling ingredients, except for the 8 egg yolks, and purée until smooth. Transfer to a piping bag and chill until ready to use.
- Using a pasta roller, roll out half of the dough, using flour as needed, into a ⅙-inch-thick sheet. Repeat with the other half of dough. Cut each sheet in half, crosswise.
- Lay 1 sheet of dough on a lightly floured work surface. With 5 inches in between, pipe four 3-inch circles of filling, leaving a ½-inch hole in the center. Nestle an egg yolk in each circle of filling. Using a small bowl of water and a pastry brush, brush a little water on the dough around each circle of filling.
- Place another sheet of dough over this one and, using your fingers, press the dough to seal the ricotta and egg yolk inside. Once the 4 pockets of filling are sealed, use a 4⅛-inch round cutter to cut out each raviolo. Place on a lightly floured tray.
- Repeat this process with the remaining 2 sheets of dough.
- Bring a large pot of salted water to a boil over high heat. Drop the ravioli in and cook until the pasta is tender but the yolks are still runny, 4 to 5 minutes. Meanwhile, reheat the tomato sauce over medium heat.
- To plate, spoon the sauce across a platter. Place the cooked ravioli on top. Garnish with a drizzle of oil, freshly grated Parmesan and basil, then serve.
PASTA DOUGH
This quantity yields 1 lb or 450 g of fresh pasta.
Provided by Amanda Lambert
Number Of Ingredients 4
Steps:
- Place the flour in a mound on a large cutting board. Use your fingers to create a well in the middle of the flour mound. Add the eggs in the center o the well. Sprinkle the salt and drizzle the olive oil on top of the eggs.
- Use a fork to whisk the eggs until they are combined. Then begin to gradually whisk some of the flour into the eggs adding slowly until the egg mixture is thick. Use your hands to fold in the rest of the flour until it forms a loose ball. Knead the dough for about 10 minutes or until the dough is smooth and elastic, sprinkling some extra flour on the cutting board if needed to prevent sticking or if the dough seems too wet or sticky. If the dough seems too dry, add in a little water, but you want the dough to be fairly dry.
- Form the dough into a ball and wrap it tightly in plastic wrap. The dough should be smooth. Let the dough rest in the fridge for at least 30 minutes.
- Take ¼ of the dough and run it through a pasta machine a few times on each number setting until long and very thin. Cut 8 cm (3-inch) squares out of the dough using a knife. Repeat with the remaining three parts of dough.
More about "egg yolk and ricotta filled ravioli recipes"
EGG YOLK RICOTTA RAVIOLI | PASTA | EASY RECIPE
2021-03-20 Bring a pot of water to a gently boil. Salt. Transfer filling to a pastry bag or storage bag (with the corner snipped) Place a wonton wrapper on a flat …
From charlottefashionplate.com
Servings 8Calories 589 per servingTotal Time 30 mins
From charlottefashionplate.com
Servings 8Calories 589 per servingTotal Time 30 mins
EGG YOLK AND RICOTTA STUFFED RAVIOLI - CHEF STUDIO
2021-06-09 Wrap up and roast at 180 C (350 F) for 20-30 minutes. In a bowl, combine your ricotta with the soft, roasted garlic then season the mixture with salt and freshly crack black pepper. Transfer this mixture to a piping bag and …
From chef.studio
From chef.studio
EGG YOLK AND RICOTTA RAVIOLI - COOKING, SHE WROTE
2020-10-05 3 eggs; 2 egg yolks; 10 basil leaves; Ravioli filling --Egg yolks; 12oz ricotta cheese; 1 tbsp minced garlic; Hot tomato oil --1 lb tomatoes, chopped; 1 cup olive oil; ½ tsp red pepper flakes; 1 tsp minced garlic; …
From cookingshewrote.com
From cookingshewrote.com
UOVO IN RAVIOLO (RUNNY EGG YOLK RAVIOLI) RECIPE - SERIOUS …
2022-05-12 Add half of shallot to each pan and cook, stirring, for 30 seconds. Add half of wine to each pan and cook, scraping up any browned bits, until wine is almost completely evaporated, about 1 minute. Remove from heat and return …
From seriouseats.com
From seriouseats.com
EGG YOLK RICOTTA RAVIOLI | EGGLAND'S BEST
Preparation. Mix together the ricotta, parmesan, and olive oil in a large bowl. While stirring, add the basil, lemon rind, black pepper, and salt, one at a time. Flour a roller and roll 4 gyoza wrappers into 4-inch diameters. Divide the …
From egglandsbest.com
From egglandsbest.com
MUSHROOM RAVIOLI FILLING | RECIPE CART
½ ounce dried porcini mushrooms 4 ounces fresh mushrooms, finely chopped 1 tablespoon olive oil 1 tablespoon snipped fresh Italian (flat-leaf) parsley 1 clove garlic, minced ¼ teaspoon salt …
From getrecipecart.com
From getrecipecart.com
QUAIL EGG AND RICOTTA RAVIOLI RECIPE | GOURMET TRAVELLER
1. For pasta dough, combine flour and semolina in a large bowl. Make a well in the centre, add eggs and 2-3 tbsp iced water then stir until mixture just comes together. Turn onto a lightly …
From gourmettraveller.com.au
From gourmettraveller.com.au
EGG YOLK- AND RICOTTA-FILLED RAVIOLI RECIPE - TASTING TABLE
Mar 17, 2017 - These tender ravioli are packed with herby ricotta and runny egg yolks, then served with a spicy tomato sauce. It's perfection in a bowl. Pinterest. Today. Watch. ... Egg …
From pinterest.com
From pinterest.com
EGG YOLK- AND RICOTTA-FILLED RAVIOLI RECIPE | RECIPE | RECIPES, …
Mar 17, 2017 - These tender ravioli are packed with herby ricotta and runny egg yolks, then served with a spicy tomato sauce. It's perfection in a bowl.
From pinterest.com
From pinterest.com
EGG YOLK- AND RICOTTA-FILLED RAVIOLI RECIPE | RECIPE | RAVIOLI RECIPE ...
Feb 2, 2017 - These tender ravioli are packed with herby ricotta and runny egg yolks, then served with a spicy tomato sauce. It's perfection in a bowl. Feb 2, 2017 - These tender ravioli …
From pinterest.com
From pinterest.com
EGG YOLK AND RICOTTA STUFFED RAVIOLI - YOUTUBE
Egg yolk and ricotta stuffed ravioli, they're a little time consuming but they look beautiful and are super delicious. Music in this episode is composed by ...
From youtube.com
From youtube.com
EGG YOLK RAVIOLI – RECIPE CHAMPIONS
2021-07-27 1 cup chopped pancetta. 1/2 cup minced shallots. 2 tbsp butter. juice of half a lemon. 1/2 cup dry white wine. Instructions. In a stand mixer fitting with the dough hook, …
From recipechampions.com
From recipechampions.com
EGG YOLK RAVIOLI (UOVO IN RAVIOLO) – RECIPES TINA'S TABLE
2021-03-11 While the pasta dough rests, prepare your filling. Combine the ricotta, spinach, Parmigiano-Reggiano, and 1 egg yolk together in a bowl. Add enough salt, pepper, and …
From tinastable.com
From tinastable.com
EGG YOLK AND RICOTTA STUFFED RAVIOLI - CHEF STUDIO | RECIPE | EGG …
Nov 18, 2021 - A runny egg yolk and roasted garlic and ricotta filling encapsulated in sheets of beautiful herb laminated pasta. Nov 18, 2021 - A runny egg yolk and roasted garlic and …
From pinterest.com
From pinterest.com
EGG YOLK- AND RICOTTA-FILLED RAVIOLI | RECIPE CART
Using a small bowl of water and a pastry brush, brush a little water on the dough around each circle of filling. Step 8. Place another sheet of dough over this one and, using your fingers, …
From getrecipecart.com
From getrecipecart.com
EGG YOLK- AND RICOTTA-FILLED RAVIOLI | KSTONE | COPY ME THAT
Egg Yolk- and Ricotta-Filled Ravioli. tastingtable.com Kstone. loading... X. Ingredients. For the Dough: 2¼ cups 00 flour, plus more for dusting; 3 eggs, plus 3 egg yolks; ½ teaspoon kosher …
From copymethat.com
From copymethat.com
EGG YOLK-FILLED RAVIOLI IS EASIER TO MAKE THAN YOU MIGHT …
2022-11-21 The process of making egg yolk ravioli is relatively straightforward. Take a long sheet of pasta dough about 1/6 of an inch thick and slice it evenly in half. Fill a pastry bag with …
From tastingtable.com
From tastingtable.com
EGG YOLK FILLED RAVIOLI RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With …
From recipeschoice.com
From recipeschoice.com
RICOTTA AND EGG YOLK RAVIOLI | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
8 Extra Large Eggs 1/4 cup Pancetta (Minced) For the Finishing and Serving the Pasta: Kosher Salt 1.5 cups Unsalted Butter (3 sticks) 18 Fresh Sage Leaves Parmigiano-Reggiano (for …
From keeprecipes.com
From keeprecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love