Pasta is such an art form. The soft complexity of the dough makes a delicate ravioli, as well as a sturdy fettuccine. Various shapes and sizes allow sauces to trap within their grasp, blending the melt in your mouth texture with an abundance of flavour. Uova da Raviolo is no exception.
A delicate ravioli stuffed with a raw egg yolk and ricotta mixture is an appetizer that is so easy to make and yet delightfully elegant to serve. Drenched in some brown butter and crisp sage while drowning in fine parmesan cheese, it will become a craving worthy of top honours.
By far one of my favourite dishes. I hope you enjoy it as much as I do. Buon Appetito!
Place a pot of heavily salted water on the stove and bring it to a boil.
Meanwhile, roll out your pasta dough until it is about 1/16″ of thickness.
Cut each sheet into 4″ squares. You should have 12 squares total. Set the squares on a parchment lined sheet sprinkled with some semolina flour and covered with a towel.
Combine the filling ingredients and place into a pastry bag with a large round tip.
Break the 6 eggs carefully into a separate bowl.
Take one square, using the pastry bag, pipe a circle of filling using about 1/4 of a cup directly in the middle. Take and egg in the shell and press the bottom into the filling to form a delicate “nest”. Using your hand, scoop out an egg yolk from the bowl and place in the nest of filling. Cover with additional pasta square gently press to seal being sure to remove any air bubbles while pressing. Trim the square with a pasta or biscuit cutter to make it into a circle. Set aside and repeat for remaining Raviolo.
In a medium sauce pan, melt the butter and add the sage leaves. Bring to a bubble so the butter browns and sage crisps. Turn off heat and set aside.
Place a maximum of 2 Raviolo in the pot to cook. Cook for 3 minutes and remove from water.
Place on a plate, drizzle with brown butter and sage. A healthy grating of fresh parmesan cheese and a sprinkle of Maldon salt. Serve.
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