Recipe of the week | Raviolo with runny egg yolk

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.

For 6 persons

Difficulty level: intermediate

Preparation time: 40 minutes

Ingredients for the raviolo

• 1 kg of ravioli dough (see recipe 1 at the bottom)
• 150 g of flour
• 500 g of ricotta and hazelnut stuffing (see recipe 2 at the bottom)
• 1 whole egg and 6 egg yolks (extra fresh)
• 150 g of death trumpets
• 100g butter
• 100 g grated Parmesan cheese
• 50 g chopped chives
• 50 g chopped French shallots
• 50 g spinach
• A small bunch of rosemary

Ingredients for Parmesan Milk

• 250 ml of liquid cream
• 150 ml of chicken stock
• 150 g parmesan rinds
• 2 cloves garlic
• A small bunch of fresh thyme and rosemary
• Salt and freshly ground white pepper

Preparing parmesan milk

1. Heat the chicken stock with the liquid cream then add the parmesan rinds, the two cloves of garlic and the thyme.
2. Leave to simmer for 10 minutes to infuse the aromas, then leave to cool and filter using a fine sieve.

Preparing the raviolo

1. Roll out the ravioli dough using a rolling mill until it reaches a thickness of 1.5 mm.
2. Fill a pastry bag with ricotta filling.

Making the raviolo

1. Place a round cutter on the dough and fill it with stuffing.
2. Remove the cutter and repeat the operation until you have filled half of the surface of your sheet of dough.
3. Using a small spoon, form a hole in each of the stuffings and place an egg yolk inside.
4. With a brush, lightly moisten the spaces between the circles of stuffing with an egg then cover everything with the other half of the dough.
5. Squeeze each filling with your hand to bring the two doughs together without forming air bubbles.
6. Cut each raviolo with a cookie cutter larger than the one used for the stuffing.
7. Place the ravioli on a floured baking sheet and let them cool.

Cooking trumpets

1. Saute the trumpets in oil, adding the shallot and rosemary.
2. Cook for 2 minutes and add the chopped chives, then season with salt and white pepper.

Cooking spinach

1. Sauté the spinach with a knob of butter, season and leave to rest.

Cooking the raviolo

1. When ready to serve, bring salted water to a simmer and immerse the raviolo in it for 3 minutes.
2. Place the raviolo in a pan with a knob of emulsified butter and a ladle of chicken stock.
3. Sprinkle everything with grated parmesan.

Finishing

1. Place the spinach at the bottom of a warm, deep plate.
2. Place the raviolo on top, then add the trumpets.
3. Using an immersion mixer, emulsify the hot parmesan milk to form a light, airy foam.
4. Finish the plate with a few spoons of parmesan emulsion and serve.

The chef’s advice

This recipe must be made and consumed the same day to ensure freshness and excellent results. However, it is possible to prepare the dough and stuffing the day before your meal.

Recipe 1: ravioli dough

For 6 persons

Difficulty level: intermediate

Preparation time: 25 minutes

Ingredients

• 800 g flour
• 20 egg yolks
• 3 whole eggs
• 1 C. tablespoon of olive oil
• 1 C. teaspoon of fine salt

Preparation

1. Pour the flour onto the work table and make a hole in the center.
2. Break the egg yolks in a mixing bowl and add the salt and olive oil.
3. Pour the egg yolks into the center of the flour and, using a fork, gradually mix the liquid part with a little flour until you obtain a thicker consistency.
4. Mix flour and work the dough with your hands for about 5 minutes until you obtain a material with a smooth and homogeneous consistency, with a firm and non-sticky texture.
5. Wrap the dough in cling film and refrigerate for at least 2 hours before using.

Chef’s advice

This ravioli dough recipe can be used for all your stuffed pastas or any form of ravioli.

Egg yolks make the dough more elastic and easier to work with, and they enhance the flavor.

Choose very fresh eggs and good flour, and work the dough with your hands to gauge its consistency in case you need one more or less egg.

Recipe 2: ricotta and hazelnut stuffing

For 6 persons

Difficulty level: intermediate

Preparation time: 30 minutes

Ingredients

• 500 g fresh cow’s ricotta
• 100 g white onion
• 50 ml olive oil
• 100g butter
• 2 cloves garlic
• 100 g roasted hazelnuts
• 150 g spinach
• 1 lemon
• Nutmeg
• 1 whole egg
• 100 g grated Parmigiano Reggiano cheese
• Fine salt and freshly ground white pepper

Preparation

1. The day before your preparation, season the ricotta with a pinch of salt and let it drain in a cloth in the refrigerator overnight.
2. Cut the onions into small cubes and finely chop the garlic cloves. Sweat everything in the oil until very tender, and cool.
3. Wash and dry the spinach, then sauté it with a knob of butter and season with salt and pepper.
4. Once cooked, let the spinach rest at room temperature, then squeeze it in a cloth to remove as much water as possible. Cool and chop them very finely with a knife.
5. In a mixing bowl, mix the ricotta with the onions and garlic, add the spinach, crushed hazelnuts, grated cheese, a whole egg and finish seasoning with salt, freshly ground pepper, grated nutmeg and lemon zest.

The chef’s advice

Draining the ricotta is very important to ensure a nice compact texture during cooking. This will help maintain a nice shape for your raviolo.

Source: recipe by chef Riccardo Bertolino.

Published in The Press+ on January 21, 2017.