Raviolo al Uovo

By Chef Michael DeLone

While this recipe can tend to be complicated or time-consuming for some it is well worth the challenge and is a classic Italian specialty, I love to make both at the restaurant and at home for friends and family. This dish serves four.

Ingredients for the pasta dough

·       1 # pound AP flour

·       4 large eggs plus 1 yolk, all heirloom or organic

·       1/4 cup extra-virgin olive oil

·       1 to 2 tablespoons water, or more if needed

·       Kosher salt

Method for the pasta dough  

·       Put the flour on a clean dry work surface and make a hole (called a well) in the center of the flour pile

·       Crack all the eggs and the yolk into the hole and add the olive oil, water, and salt

·       Using a fork, beat the eggs together with the olive oil, water, and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess and you feel comfortable it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, then and only then start kneading

·       When kneading, it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear it

·       Using the heels of your palms, roll the dough to create a smooth, supple dough

·       When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader

·       When the pasta has been kneaded to the perfect smooth and stretchy consistency, wrap it in plastic and let rest for at least 1 hour

Ingredients for the filling

·       1 cup whole milk ricotta (with any excess liquid drained/patted dry)

·       ½ cup finely grated pecorino

·       1 teaspoon freshly ground black pepper

·       Salt to taste

·       10 large eggs

Method:

·       Combine everything in the bowl of a food processor and pulse until thick, smooth, and creamy

·       Season to taste with salt and adjust pecorino/pepper quantities to your liking and reserve

·       Divide dough into 2 even sections

·       Working one section at a time, with remaining section tightly wrapped in plastic, roll dough through machine until sheet is just under 1/16 of an inch thick (typically second-to-last setting on roller)

·       Cut sheet in half to create 2 pieces of dough roughly 15 inches long and 5 inches across

·       Lay dough sheets out on a lightly floured surface. Using a 3 1/2-inch round cookie cutter, cut out circles as close together as possible; you should have 10 rounds of dough from the 2 sheets (if you don't, re-roll dough scraps and cut more circles)

·       Cover 5 of the dough rounds with a kitchen towel to keep moist and discard any remaining dough scraps

·       Use a pastry bag to gently squeeze out a ring of filling approximately 1 1/2 inches in diameter onto each of the 5 uncovered dough rounds

·       Then pipe a second ring directly on top of each of the first ones

·       Working one at a time, separate egg yolks from whites and gently slide yolk into center of ricotta fillings

·       Remove towel from the other 5 dough rounds, and, working one at a time and using a pastry brush dipped in water, very lightly wet the edge of each dough round

·       Set dough rounds on top of each raviolo, moistened side down

·       Slowly working your way around each raviolo, press and stretch the top dough rounds to make the edges meet with bottom dough rounds

·       Press down gently on each filling to remove air bubbles, being careful not to press on yolks themselves, then press edges to seal

·       Transfer ravioli to floured parchment paper, cover with kitchen towel, and repeat Steps 3 through 7 with remaining portion of dough

·       Bring unsalted water to a boil in a large pot

·       When water is boiling, gently slide raviolo into pot

·       Boil for 1 minute 30 seconds (ravioli will be slightly undercooked)

·       Drain, reserving 1 cup pasta water

·       Meanwhile, in a skillet melt half a stick of and some chopped parsley

·       Transfer 2 to 3 ravioli to each plate and spoon butter and parsley on top

·       Finely grate some pecorino over each plate serve warm and enjoy!