While the latest batch of bacon is curing, I wanted to write about the egg yolk ravioli in the headline photo.
I’ve always loved egg yolks and was inspired to try the ravioli by Michael Ruhlman’s post The Tenderness of Pasta. The last sentence of his introduction got me, “The yellow ooze is worth the effort”.
Checking around on the internet, I found a post by Eunny (Post #59 near the bottom of the page) that sounded great to me. I used my pancetta-flavored hickory smoked bacon, Parmigiano-Reggiano, and basil since I had them on hand; rather than pancetta, Pecorino Romano and sage.
The yellow ooze was worth it.
Grated Parmigiano-Reggiano. Here you can see my lovely sky blue Formica counter-top from the 70’s that stains at a hard glance.
A snack for the cook. A basil leaf on a shard of P-R is quite tasty.
Rolling the pasta…
until thin enough.
Yolks on a bed, and with a protective cap, of P-R.
Some air pockets, but not too bad.
Set loose from their neighbors with a pastry cutter.
Lardons from my bacon ends that were too odd-sized to slice...
Ready to brown the butter for the sauce with chiffonade of basil to garnish.
Ready to eat after boiling the pasta two minutes, drizzling with beurre noisette, and garnishing with the basil and fried lardons. You don’t want to cook the yolk too much.
Ah, there it is, the yellow ooze!