Uovo al Raviolo (Runny Yolk Ravioli with Brown Butter & Truffle)

Although I don’t want to create any false hope that you’ll be making ravioli like an Italian grandma at the end of making this recipe, I can guarantee that this recipe will turn a “no clue” ravioli maker like me into a “I can do it!” ravioli maker.

We’re going to stuff our ravioli with a ricotta-parmesan mixture to add a healthy contrast between pillowy creaminess and salty, nuttiness. We’re then going to mix in some fresh parsley for a pop of brightness. Right before we seal up our ravioli, we’re going to add an egg yolk which will perch – in all its glory – on top of the ricotta mixture. After these beautiful ravioli are submerged in hot water and piping hot, it’s time to drizzle with brown butter and shave with black truffle. Or for those (like me) who can basically afford to do that once in their entire lives, you’ll settle for truffle oil. LOL!

Plate – and watch that yolk runny baby.

 

 

 

Makes: about 12 ravioli

Prep time: 30 minutes

Cook time: 20 minutes 

Total time: 50 minutes

The Ingredients

1 package extra-large wonton wrappers (or hire an Italian grandma to make pasta for you)

1 cup whole milk ricotta

¼ cup Parmigiano-Reggiano (or parmesan cheese)

¼ cup fresh parsley, chopped

1 dozen egg yolks

1-ounce black truffle (or truffle oil to drizzle)

1 stick salted butter

Salt and pepper to taste

 

 

 

The Steps

In a bowl, mix together ricotta, Parmigiano-Reggiano, and parsley. Set aside.

Place wonton wrappers in a single layer on a clean, dry kitchen counter. Use a tablespoon to place a small ball (about a tablespoon-worth) of ricotta mixture in middle of wonton wrapper.

Use the back of the spoon to make a cup-shape divot in the ricotta mixture that will hold the yolk. Gently “roll” the egg yolk into the ricotta divot, being careful to keep the yolk intact.

Use a paint brush or your fingers to wet the edges of the wonton wrapper (about an inch around).

Place a top wonton wrapper over the yolk (very gently!). Seal the outside of the wrapper by pressing firmly. Using a knife to cut out a circular ravioli, leaving some wonton dough around the outside of each ravioli so you can easily press down and seal with fingers.

In a small pot, melt butter over medium high heat until just begins to brown. Turn heat off and set aside.

Bring a pot of water to a gentle boil, then turn the burner off so the water is no longer bubbling. Using a slotted spoon, gently lower the ravioli (2-3 at a time) into the pot. Boil for about 1.5 to 2 minutes, but watch to make sure the yolk doesn’t become firm. Remove immediately with slotted spoon.

Place in a shallow bowl. Drizzle with brown butter and shaved truffle (or a teaspoon of truffle oil).

 

 

 

The Steps with Pictures

In a bowl, mix together ricotta, Parmigiano-Reggiano, and parsley. Set aside.

Place wonton wrappers in a single layer on a clean, dry kitchen counter. Use a tablespoon to place a small ball (about a tablespoon-worth) of ricotta mixture in middle of wonton wrapper.

Use the back of the spoon to make a cup-shape divot in the ricotta mixture that will hold the yolk. Gently “roll” the egg yolk into the ricotta divot, being careful to keep the yolk intact.

Use a paint brush or your fingers to wet the edges of the wonton wrapper (about an inch around).

Place a top wonton wrapper over the yolk (very gently!). Seal the outside of the wrapper by pressing firmly. Using a knife to cut out a circular ravioli, leaving some wonton dough around the outside of each ravioli so you can easily press down and seal with fingers.

In a small pot, melt butter over medium high heat until just begins to brown. Turn heat off and set aside.

Bring a pot of water to a gentle boil, then turn the burner off so the water is no longer bubbling. Using a slotted spoon, gently lower the ravioli into the pot. Boil for about 1.5 to 2 minutes, but watch to make sure the yolk doesn’t become firm. Remove immediately with slotted spoon.

Place in a shallow bowl. Drizzle with brown butter and shaved truffle (or a teaspoon truffle oil).

 

 

 

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