Best 2 Raviolo Al Uovo Recipes
**Raviolo al uovo (Egg ravioli): A Journey into Italian Culinary Tradition**
A culinary masterpiece of Northern Italy, raviolo al uovo (egg ravioli) is a delectable pasta dish that embodies the essence of Italian cuisine. These delicate parcels of pasta, filled with a rich and flavorful combination of ricotta cheese, spinach, and herbs, are a true testament to the region's passion for fresh, seasonal ingredients. Discover the art of crafting this classic dish with our collection of carefully curated recipes, each offering unique variations and insights into the traditions and techniques of Italian cooking. Immerse yourself in the sensory experience of raviolo al uovo, where textures blend seamlessly and flavors dance on the palate, creating a symphony of culinary delight.
**Explore our selection of raviolo al uovo recipes:**
* **Traditional Raviolo al Uovo:** Embark on a culinary journey with this classic recipe, where the delicate pasta dough embraces a filling of creamy ricotta, vibrant spinach, and aromatic herbs. Discover the simplicity and elegance of this timeless dish, where each bite transports you to the heart of Italy's culinary heritage.
* **Spinach and Ricotta Raviolo al Uovo:** Elevate your taste buds with this vibrant variation, where tender spinach and creamy ricotta join forces to create a filling that bursts with flavor. Experience the perfect balance of textures as the delicate pasta yields to the velvety filling, creating a harmonious symphony of flavors.
* **Pumpkin Raviolo al Uovo:** Indulge in the warmth and comfort of this autumnal delight. Roasted pumpkin lends its natural sweetness to the filling, while a hint of nutmeg adds a touch of spice. Discover the versatility of raviolo al uovo as it embraces the flavors of the season, creating a dish that is both comforting and sophisticated.
* **Raviolo al Uovo with Brown Butter and Sage:** Experience the magic of browned butter and crispy sage as they elevate the humble raviolo al uovo to new heights. The nutty flavor of the butter and the earthy aroma of sage create a harmonious symphony of flavors that complements the delicate pasta and filling perfectly. Prepare to be captivated by this simple yet extraordinary dish.
* **Raviolo al Uovo with Tomato Sauce:** Dive into the depths of Italian culinary tradition with this classic pairing of raviolo al uovo and tomato sauce. Fresh tomatoes, simmered with herbs and spices, create a vibrant and flavorful sauce that beautifully enhances the delicate flavors of the pasta and filling. Indulge in the timeless allure of this beloved dish, where simplicity meets culinary excellence.
RAVIOLO AL UOVO
Steps:
- Cover the porcinis with hot or room temp water and allow to sit for 30 minutes. Remove from the liquid with a slotted spoon before dicing into small pieces.
- Preheat the oven to 375 degrees F.
- Toss the chanterelles with olive oil and season with salt. Put on a sheet tray and roast in the oven until golden brown, about 15 minutes. Reserve for garnish.
- To a saute pan over medium-high heat, add the guanciale and render until crispy. Transfer the guanciale with a slotted spoon onto a paper towel-lined plate. To the guanciale fat in the pan, add the sage leaves and fry until crispy, about 30 seconds. Season the sage leaves with salt. Crumble the sage and set aside. Reserve the guanciale and sage for garnish.
- In a medium bowl, combine the ricotta, Parmigiano, parsley, 2 whole eggs and the diced porcinis; mix well and season with salt.
- Dust a clean work surface lightly with all-purpose flour and lay out 2 sheets (at least 12 inches long) of the rolled Chef Anne's All-Purpose Pasta Dough; brush them lightly with water. Equally space 4 dollops of the ricotta mixture on each pasta sheet, then use a spoon to make a "nest" or small hole in the center of each dollop. Carefully separate the remaining 8 eggs one at a time and put a yolk in each ricotta "nest" the ricotta should lovingly nestle each yolk (if a yolk breaks, scoop it out with a spoon and don't use it).
- Cover each sheet of ricotta "nests" and egg yolks with another sheet of pasta. Use your index fingers to press around each ricotta nest to seal the edges, then use a fluted ring cutter or dough roller to cut around each ravioli (they should be 3 to 4 inches in diameter). Reserve the ravioli on a tray generously dusted with semolina.
- Bring a large pot of well-salted water to a boil. In a large saute pan, melt 1/2 stick of the butter and add 1/4 cup of the chicken stock (you're going to use the remainder for your next batch); add a sage sprig and season with salt. Bring this to boil and reduce to a simmer.
- Add 4 of the ravioli to the boiling water and cook for about 2 minutes, no more. Using a spider or slotted spoon, carefully transfer the ravioli from the water to the pan with the butter and chicken stock and cook for 2 to 3 minutes. If the sauce reduces too much, add a few drops of the pasta cooking water. The sauce should cling to the ravioli in a buttery hug. Repeat with the remaining 4 ravioli, using the remaining 1/2 stick butter, 1/4 cup chicken stock and 1 sprig sage to make the sauce.
- Transfer the ravioli to serving plates, 1 per plate. Spoon a little extra sauce over each one and finish with a sprinkey-dink of the grated Parm, guanciale, chanterelles and fried sage.
- Put the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of 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! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that 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 you can 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 the dough. Using the heels of your palms, roll the dough to create a very smooooooth, 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. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun! When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately after that, do not refrigerate.
- Roll and cut the pasta into the desired shape. How smooth and supple!
RAVIOLO AL'UOVO
After culinary school, I spent a year in Italy learning to cook Italian food the way the Italians do, the right way. That year was probably one of the most important of my education; I learned a ton from the chefs I worked for-techniques and methods I still rely on every day. I also learned how to make this dish-which is a total showstopper. Uovo means "egg," and that's what this dish is all about: a lovely golden egg yolk nestled in a bed of creamy ricotta cheese all wrapped up in a tender blanket of pasta. Cut these lovelies open and the yolk flows out of the center. It's an incredibly sophisticated and sexy dish, but deceivingly easy to make-the only catch is you have to cook the raviolis in batches. I realize this may seem like a pain, but it's really the best approach as these ravs are very fragile (and they do cook really quickly, so it's actually not that big a deal). I promise it's worth it, because this recipe will make you a rock star!
Yield serves: 8
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the ricotta, Parm, parsley, and 2 whole eggs; mix well and season with salt.
- Dust a clean work surface lightly with all-purpose flour and lay out two sheets of pasta about 12 inches long; brush them lightly with water. Equally space 4 dollops of the ricotta mixture on each pasta sheet; then use a spoon to make a "nest" or small hole in the center of each dollop. Carefully separate the remaining eggs (reserve the whites for another purpose) and put a yolk in each ricotta "nest"-the ricotta should lovingly nestle each yolk (if a yolk breaks, scoop it out with a spoon and don't use it).
- Cover the ricotta nests and egg yolk with another sheet of pasta. Use your index fingers to press around each ricotta nest to seal the edges, then use a fluted ring cutter or dough roller to cut around each ravioli (they should be 3 to 4 inches in diameter). Reserve the ravioli on a tray generously dusted with semolina.
- Bring a large pot of well-salted water to a boil. In a large sauté pan, melt half the butter and add half of the chicken stock (you're going to use the remainder for your next batch); season with salt and toss in half the sage. Bring this to a boil (BTB) and reduce to a simmer (RTS).
- Add 4 of the ravioli to the boiling water and cook for 3 minutes. Using a spider or slotted spoon, carefully transfer the ravioli from the water to the pan with butter and chicken stock and cook for 2 to 3 minutes. If the sauce reduces too much, add a few drops of the pasta cooking water. The sauce should cling to the ravioli in a buttery hug.
- Transfer the ravioli to serving plates, spoon a little extra sauce over each one, and finish with a sprinkey-dink of grated Parm. Repeat with the remaining butter, stock, sage, and ravioli.
- Save the leftover egg whites for another purpose. You can even freeze them if you like.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure the pasta dough is thin enough so that it cooks evenly.
- Don't overcook the pasta; it should be al dente, or slightly firm to the bite.
- Use a variety of fillings for the ravioli, such as ricotta cheese, spinach, mushrooms, or meat.
- Serve the ravioli with a simple sauce, such as tomato sauce or pesto.
Conclusion:
Raviolo al uovo is a delicious and versatile dish that can be enjoyed by people of all ages. With a little practice, you can make this dish at home and impress your friends and family. So what are you waiting for? Get cooking!
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