EGG YOLK RAVIOLI

Hello friends and food lovers!

I recently purchased a pasta roller attachment for my Kitchen Aid, and thought that this would be the perfect time to try making some ravioli!

Although this was time consuming, and a little bit on the tricky side (mostly trying to be careful and not break the yolks), it was 100% achievable, I will absolutely be making this again.

To make my pasta dough, I combined

2 cups of 00 flour

1 tsp sea salt

6 egg yolks (save at least 1 egg white for later)

2 tsp olive oil

In to my Kitchen Aid and using a dough hook, mixed until the dough was just starting to come together; you can add water to the mix 1 tsp at a time if you find this is too dry.

Once my dough had formed enough for me to pick it up without it crumbling, I transferred it to the counter where I kneaded it for 10 minutes, until it was smooth, and had a consistency similar to play-doh.

I wrapped it tightly in saran wrap, and left it to rest on the counter for 1- 2 hours.

After the resting period was over, my dough was much more malleable and ready to roll!

Starting with a rolling pin, I rolled my dough so it was thin enough to fit through the widest setting on the pasta roller attachment. Then I rolled my dough through each setting on the pasta roller two times, to ensure consistency.

I only went up to a 5, which I felt was thin enough, but you could continue to make your dough thinner if you wanted.

Once I had my dough rolled out, I used a bench scraper to cut 4" x 4" squares, and covered them in saran wrap to keep them from drying out. In the future I think I would use parchment for this step, since the dough did have some issues sticking to the saran wrap.

Take half of your pasta dough sheets, reserving the other half for the top part of the ravioli, and start piping ricotta in small circular dams in the centres. Make sure to leave enough room for your egg yolk to sit!

Ricotta dam

Separate your egg yolks, and try to leave as little egg white behind as possible. Drop the yolks very carefully in the centre of the ricotta.

Egg yolks

Now you'll take the egg white you reserved from earlier, beat it with a little bit of water until slightly frothy, and using a pastry brush generously paint the edges around all the squares with ricotta and egg yolk. I painted mine pretty close to the edge of the ricotta, to ensure they wouldn't come apart anywhere.

Take your reserved dough squares, and gently lay one sheet over the ricotta and egg, removing as much air as possible from between the two sheets before you seal them. I neglected to remove the air before I sealed mine, and ended up having to go back to make small cuts in my dough to push the air out.

Taking a circle cutter, cut out around ricotta and egg yolk, ensuring your edges are sealed.

Now this was the most terrifying part for me - transferring them from the counter, to the pot of boiling water. I ended up picking up the saran wrap, and gently submerging them in to the pot, and nudging them off in to the boiling water. The goal here is to not break any of the yolks, and I only ended up breaking one!

I cooked my ravioli for 3 minutes, and scooped them out with a large spider one at a time - again very carefully (are you sensing a theme here?). Try to remove as much water as possible from the ravioli, I even dabbed mine with a little bit of paper towel to ensure they were dry.

You can serve these with any kind of sauce you choose, I chose to brown butter with a yellow onion in a pan, and spoon that over top of my ravioli, then added some fresh sage as a final touch.

Since these were fairly large, I only plated 3 ravioli per serving - but depending on the size you make them, that can vary.

The end result was a perfectly cooked rich ravioli, that I think anyone can make, and I hope you try it too!

Stay hungry! xo