I was trying to think of some way to use up some leftover ricotta and decided to make egg yolk ravioli again. I adapted the filling from this delicious days days post.
And I’ve been looking forward to using the new ravioli mold my husband got for me.
Giant sage leaves (my herbs love their EarthBoxes), oregano, a little thyme, Parmigianino Reggiano, ricotta, nutmeg, extra virgin olive oil, pepper & salt for the filling.
I love this attachment for the microplane grater.
And this mini chopper my mother found for me at a garage sale.
It works well when you need herbs very finely and evenly chopped.
Ready to mix all the filling ingredients together.
I put this in the refrigerator to let the flavors meld while I made the pasta dough.
While surfing for egg yolk ravioli variations, I found a great post on total food processor pasta dough (no kneading) and was anxious to try it. The instructions may look overwhelming, but the actual method is easy and the detailed instructions are to help insure success and troubleshoot any problems. I found a similar post here – the instructions aren’t as detailed, but there are some helpful photos of the stages involved to show you what to expect.
Either the instructions were very good, or I’m very lucky. The dough was wonderful to work with on my first attempt. Not too sticky, not too dry.
No cracks, easy to handle with minimal flour.
Unfortunately, I put in a little too much of the filling trying to make a nice nest for the yolks. I tore the back, right “sling” while pushing the filling low enough to leave room for the yolk and the yolk slipped out the side.
I managed to retrieve the yolk from the counter by moistening the spoonula and my fingers with egg white and easing the yolk up onto the spoonula. As the ravioli with the yolks are so rich, I decided to only use eight. I put a sprinkle of P-R on each yolk to protect it while adding the top layer of dough. I used a pastry brush to paint some reserved egg white beaten with a bit of water to seal the dough.
I was afraid to push too hard with the rolling pin and risk disrupting the yolks so I sealed the dough by pressing along the seams and cutting them apart with a knife run along the cutting ridges.
One of the yolked raviola blew apart when I flipped the form over – hence the smeared yolk on the parchment paper. I also discarded the one the rescued yolk had escaped from. (It’s best to start this recipe with lots of extra eggs.)
I cut up some odd pieces of my pancetta-style bacon into near-lardons.
While cooking the bacon I made beurre noisette.
Then I fried some small sage leaves in the bacon fat for garnish.
Served with the beurre noisette, bacon, fried sage and a sprinkle of P-R. I wish I had thought to cut into one and photograph it before my husband and I ate all of them. Oh well, it looked a lot like my first egg yolk ravioli:
I had enough filling and pasta left over to use the other, smaller form that my husband also got for me.
No yolks this time. I will freeze these for another day.
I love the little rolling pin that came with this form.