Soft Egg Ravioli
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
33
Spice
40
Sweetness
50
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Make well in center of filling large enough to hold 1 egg yolk
2
For filling: Mix all ingredients in small bowl
3
Refrigerate while making pasta
4
Mix all ingredients in small bowl
5
Refrigerate while making pasta
6
For pasta: Whisk flour and salt in medium bowl; make shallow well in center
7
Add egg yolks, 6 tablespoons water, and oil to well
8
Using fork, whisk water, egg yolks, and oil
9
Gradually work in flour from around egg mixture to form crumbly mixture
10
Knead in bowl until dough comes together, adding more water by 1/2 teaspoonfuls if dry
11
Turn dough out onto lightly floured work surface and knead until smooth and elastic, about 5 minutes
12
Divide into 4 equal portions
13
Cover with plastic wrap; let rest on work surface 30 minutes
14
Line 2 baking sheets with parchment
15
Turn pasta machine to widest setting
16
Flatten 1 dough piece to rectangle (cover remaining pieces with plastic wrap)
17
Run dough through machine 2 times
18
Fold uneven ends over to make straight edge
19
Adjust machine to next narrower setting
20
Run dough through machine 2 times, dusting lightly with flour if sticky
21
Cut dough strip in half crosswise for easier handling
22
Repeat running dough through machine 2 more times on each narrower setting until pasta is generous 1/16 inch thick (setting #2), dusting lightly with flour if sticky
23
Whisk 1 egg in small bowl for egg wash
24
Place dough strips on work surface
25
Cut each strip into three 4-inch squares, trimming as needed
26
Place 3 pasta squares on 1 prepared baking sheet
27
Place 1 rounded tablespoon ricotta filling in center of each of 3 squares, spreading filling to 2 1/2-inch circle
28
Make well in center of filling large enough to hold 1 egg yolk
29
Carefully break 1 egg open and separate yolk from white (reserve egg white for another use)
30
Gently place egg yolk in well of filling
31
Brush edges of pasta dough with egg wash
32
Carefully place 1 pasta square atop egg yolk, pressing edges of pasta squares together to seal tightly, enclosing yolk and filling completely
33
Dust ravioli lightly with flour
34
Repeat procedure with remaining pasta, ricotta filling, yolks, and egg wash for a total of 8 ravioli
35
DO AHEAD:Ravioli can be made 4 hours ahead
36
Refrigerate uncovered
37
Whisk flour and salt in medium bowl; make shallow well in center
38
Add egg yolks, 6 tablespoons water, and oil to well
39
Using fork, whisk water, egg yolks, and oil
40
Gradually work in flour from around egg mixture to form crumbly mixture
41
Knead in bowl until dough comes together, adding more water by 1/2 teaspoonfuls if dry
42
Turn dough out onto lightly floured work surface and knead until smooth and elastic, about 5 minutes
43
Divide into 4 equal portions
44
Cover with plastic wrap; let rest on work surface 30 minutes
45
Line 2 baking sheets with parchment
46
Turn pasta machine to widest setting
47
Flatten 1 dough piece to rectangle (cover remaining pieces with plastic wrap)
48
Run dough through machine 2 times
49
Fold uneven ends over to make straight edge
50
Adjust machine to next narrower setting
51
Run dough through machine 2 times, dusting lightly with flour if sticky
52
Cut dough strip in half crosswise for easier handling
53
Repeat running dough through machine 2 more times on each narrower setting until pasta is generous 1/16 inch thick (setting #2), dusting lightly with flour if sticky
54
Whisk 1 egg in small bowl for egg wash
55
Place dough strips on work surface
56
Cut each strip into three 4-inch squares, trimming as needed
57
Place 3 pasta squares on 1 prepared baking sheet
58
Place 1 rounded tablespoon ricotta filling in center of each of 3 squares, spreading filling to 2 1/2-inch circle
59
Carefully break 1 egg open and separate yolk from white (reserve egg white for another use)
60
Gently place egg yolk in well of filling
61
Brush edges of pasta dough with egg wash
62
Carefully place 1 pasta square atop egg yolk, pressing edges of pasta squares together to seal tightly, enclosing yolk and filling completely
63
Dust ravioli lightly with flour
64
Repeat procedure with remaining pasta, ricotta filling, yolks, and egg wash for a total of 8 ravioli
65
DO AHEAD:Ravioli can be made 4 hours ahead
66
Refrigerate uncovered
67
For butter truffle sauce: Pour 6 tablespoons water into large skillet and bring to boil over medium-high heat
68
Add butter and stir until melted and bubbling
69
Stir in truffle oil and sliced truffles
70
Season sauce to taste with salt and pepper
71
Remove from heat
72
Meanwhile, add enough water to large skillet to measure 1 1/2inches; sprinkle with salt
73
Bring water to boil
74
Working in 2 batches, gently slide ravioli into skillet, egg yolk side up; adjust heat to keep water below rolling boil and cook just until pasta is tender, being careful not to overcook egg yolks, about 3 minutes (do not turn ravioli over)
75
With slotted spoon, transfer 2 ravioli to each of 4 plates
76
Spoon sauce over
77
Pour 6 tablespoons water into large skillet and bring to boil over medium-high heat
78
Add butter and stir until melted and bubbling
79
Stir in truffle oil and sliced truffles
80
Season sauce to taste with salt and pepper
81
Remove from heat
82
Meanwhile, add enough water to large skillet to measure 1 1/2inches; sprinkle with salt
83
Bring water to boil
84
Working in 2 batches, gently slide ravioli into skillet, egg yolk side up; adjust heat to keep water below rolling boil and cook just until pasta is tender, being careful not to overcook egg yolks, about 3 minutes (do not turn ravioli over)
85
With slotted spoon, transfer 2 ravioli to each of 4 plates
86
Spoon sauce over