Ricotta & Egg Yolk Raviolo
Having a late breakfast or an early Lunch, and want to impress your guests. Well this one is sure to leave an impression. Ricotta and Egg Yolk Raviolo, is easy to make for anyone foodie, but can be a little tricky with the egg yolk. ( This recipe and another one from Chef Martin's good friend Chef Bob Colosimo).
Make the Pasta
Fresh Red-Pepper Pasta Dough
1 large red bell pepper
½ teaspoon Olive Oil
2 large eggs
1 large egg yolk
2 1/2 cups all-purpose flour, plus more for dusting
Semolina flour, for storage`
Preheat oven to 450 degrees. Rub 1 large red bell pepper (about 10 ounces) with 1/2 teaspoon olive oil, and place on a baking sheet. Cook, flipping after 10 minutes, until skin begins to bubble and is lightly brown in spots, about 25 minutes. Transfer to a bowl, and immediately cover with plastic wrap. Set aside to steam 15 minutes. Remove skin, stem, seeds, and ribs, and discard. Puree pepper in a food processor (you should have about 1/2 cup puree).
Add eggs and yolk to puree in food processor, and process until combined. Add flour and 1 heaping teaspoon salt, and process until dough just comes together, about 20 seconds.
Transfer dough to a well-floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding up to 2 tablespoons flour if dough is too sticky. Place on a piece of parchment, and cover with an inverted bowl, or wrap tightly in plastic; let rest for 1 to 2 hours.
Cut dough into 8 pieces. Working with 1 piece at a time (keep the remaining pieces covered with the inverted bowl), flatten dough into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold lengthwise into thirds and rotate 90 degrees. Repeat twice on same setting to smooth dough and increase its elasticity.
Turn the dial to next narrower setting. Pass dough through twice, gently supporting it with your palm. KitchenAid pasta roller). The dough will stretch to about 16 inches long. If dough bubbles or tears, pass it through again, and dust with flour if the dough is sticking.
2 tablespoons butter
3 tablespoons minced shallots
1 teaspoon minced garlic
½ cup ricotta cheese, well drained
½ cup grated Parmigiano-Reggiano cheese
2 tablespoons minced parsley
Salt & Black Pepper- to taste
6 each whole egg yolks
¼ cup egg wash- whole egg beaten with 2 tablespoons of water
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick recipe below
-Sauce of choice
For the Ricotta Cheese filling:
In a large sauté pan, over medium heat, melt butter. Add the shallots and sauté for 1-2 minute. Add the garlic and cook about 2 to 3 minutes. Remove from the heat and cool completely. Stir in the ricotta cheese, Parmigiano-Reggiano cheese and parsley. Season with salt and pepper.
Form the ravioli and reserve until ready to cook.
Brush your pasta with the egg wash and place the ricotta filling into a pastry bag, pipe in a small amount of the filling and try to create a donut like shape with the ricotta filling so it holds the raw egg yolk when set in place, each ravioli will have one egg yolk in it. Place a second layer of pasta on top of it being careful not to bust the egg yolk and to create the ravioli shape pasta.
Add the raviolis to pot of boiling salted water. Cook until al dente about 2 to 3 minutes or until the pasta floats and is pale in color.
Remove the pasta from the water and drain well. Serve with your favorite sauce immediately .