Ricotta and Egg Yolk RavioliFeatured by Volatus Wine in the Pinot Noir Wine Club.
An interesting and amazing twist on a ravioli, you'll wish you thought of it first! Make sure to pair it with the Pinot Noir in your latest wine of the month club shipment.Yield: 4
Prep Time: 35 Minutes
Cook Time: 10 Minutes
• 1 batch fresh pasta rolled into 4” wide sheets or pre-made fresh pasta sheets
• Flour for dusting/rolling the pasta sheets
• 1.5c ricotta cheese
• 0.5c grated Parmigiano-Reggiano
• 6-8 egg yolks
• 2-3 ounces diced pancetta
• 3 tbs butter
• 1 tbs fresh diced Italian parsley
• Quick squeeze of fresh lemon
• 1 egg beaten
Combine the Ricotta and Parmigiano-Reggiano in a medium bowl. Salt and pepper to taste.
Dust your surface with flour. Lay out two fresh pasta sheets. Spoon 1-2 tbs of the cheese mixture onto one of the sheets. Repeat with cheese spaced evenly across the sheet. Make a yolk sized depression in the cheese and set one egg yolk into each depression. Brush the egg wash onto the other pasta sheet and fold/drape over the cheesy sheet. Gently press the two pasta sheets together taking care not to push where the egg yolks are. Cut the sheet into square ravioli shapes and set aside. Repeat until all pasta and cheese is used.
Bring a pot of salted water to a boil.
In a sauce pan, crisp the pancetta and set the crisps and rendered fat aside. Add the butter to the sauce pan and slowly brown. When the butter is ready, add the pancetta and drippings. Add the parsley and a quick squeeze of lemon juice and stir.
Drop the ravioli one by one into the boiling water and cook until tender. This will occur quickly. Take care not to fully cook the egg yolk. Remove the ravioli from the water and place into your dish of choice. Spoon some brown butter and pancetta over the ravioli and dust with fresh grated Parmigiano.