Ever since I was a baby, I've loved egg yolk. This comes as no surprise to anyone who has eaten at a restaurant with me, as I always order fried or poached egg on the side. Belgian waffles, ramen, pizza, fried rice, pad see ew. Put an egg on it! The yolky, creamy goodness adds incredible flavor and texture that no sauce can truly replicate. I remember feeling mesmerized by the stories my Nonna told me of the fresh eggs she would pick from the chicken coop in Italy, and ever since then, I've wanted a coop of my own.
This Raviolo al' Uovo is an ode to my Nonna and all the flavors she taught me to love growing up. In a single bite, you will taste the brininess of the pancetta, zest of the lemon, creaminess of the yolk and ricotta, and brightness of parsley. Enjoy!
Uova da Raviolo
- 8 egg yolks
- 6 oz whole milk ricotta
- ½ cup grated Parmigiano-Reggiano cheese
- 4 oz pancetta cubes
- ⅓ cup of white wine
- 1 shallot, thinly sliced
- 3-4 tbsp butter
- 1 tsp grated lemon zest
- ½ tsp grated nutmeg
- Pinch of truffle salt
- Ground pepper
- 1 batch of basic pasta dough, rolled into thin sheets, but not too thin (use the 5 setting on a Marcato): see recipe here. You'll probably have a little left over, in which I encourage you to make some pappardelle for a midnight snack 😉
First, add the ricotta, parmigiano, lemon zest, nutmeg, and truffle salt in a medium mixing bowl. Mix the ingredients and add salt and pepper to taste. Set aside and boil a large pot of salted water.
Heat the butter in the pan, then add the pancetta and shallots. Once the shallots are translucent, add the wine and let simmer until the wine evaporates. Take off the burner and set aside.
Cut 8 4" circles out of one of the dough sheets and set aside. On another sheet of dough, place a tablespoon of filling per raviolo, allowing a 1.5" between each spoonful. Use the spoon to press the filling down to make a well that's wide enough to hold a yolk. Gently place a yolk atop each filling well, wet the outer edges of the 8 rounds, and carefully place over each yolk. Very carefully seal each raviolo, cut around each circle, and use a fork to press the outer edges closed.
Very carefully add the ravioli to the boiling salted water and cook for exactly 3 minutes. Remove each raviolo with a slotted spoon and plate 2-3 per person. Drizzle the pancetta & shallot mixture on top, and add parsley for garnish. Mangia!
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