(Ricotta nestled egg yolk)
OH my goodness. Anne Burrell is one of my favorite TV chefs. I was watching a show with her and saw her make this recipe and I thought it looked pretty good. My amazing boyfriend, Ty, got me a pasta machine and a signed copy of Anne Burrell's cookbook -- which had that same recipe in it! We decided to make the recipe as our first try at homemade pasta with the machine.
Anne Burrell NEVER disappoints. If you can get ahold of fresh pasta sheets, do this recipe! Or just use the technique of butter, stock, and sage to beautifully season pasta. It really was delicious.
ENJOY!
Ricotta nestled egg yolk pasta
2 cups ricotta cheese
1 cup freshly grated Parmigiano, plus extra for garnish
1/4 cup chopped fresh Italian parsley
2 large eggs plus 8 large egg yolks
kosher salt
All-purpose flour, as needed
1/2 recipe of Chef Anne's All-Purpose Pasta Dough (recipe posted below)
8 tablespoons butter (unsalted)
2 cups chicken stock
1/4 cup chopped fresh sage leaves
1. In a medium bowl, combine the ricotta, Parm, parsley, and 2 whole eggs. Mix well and season with salt.
2. Dust a clean work surface lightly with flour and lay out two sheets of pasta about 12 inches long. Brush pasta sheets 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 whites for another purpose later) and put a yolk in each ricotta "nest" -- the ricotta should lovingly nestle each yolk. If a yolk breaks, scoop it out and don't use it.
3. Cover the ricotta nests and egg yolk with another sheet of pasta. Use your index fingers to press around each ricotta next to seal the edges.
4. Cut out each ravioli from the pasta sheets. Try for 3-4 inches in diameter.
5. Bring a large pot of well-salted water to a boil. In a large saute pan, melt half the butter and add half of the chicken stock (you're going to do this in batches and use the remainder in the next batch). Season with salt and toss in half of the sage. Bring this to boil and reduce to simmer.
6. Add 4 of the ravioli to the boiling water and cook for 3 minutes. Use a slotted spoon or spider to transfer ravioli to the pan with butter, stock, and sage. Cook another 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.
7. Transfer cooked ravioli to serving plates. Spoon a little extra sauce over each one, finish with Parm cheese.
PASTA DOUGH FROM SCRATCH
If you are making your own pasta dough from scratch, here is Anne Burrell's own recipe:
1 pound all purpose flour (about 3 3/4 cups)
4 large eggs plus 1 yolk
1/4 cup EVOO
water
kosher salt
1. Place flour in a big mound on countertop. Make a big hole in the center of the pile -- called "the well." Crack the eggs into the hole along with the extra yolk, EVOO, and 2 tablespoons water, season with salt.
2. Using a fork, beat the eggs together and begin to incorporate the flour into the egg mixture. Be careful not to break the well or the egg mixture will run everywhere. When enough flour is incorporated that you can handle the dough, use your hands to combine everything really well.
3. Knead dough. This takes anywhere from 8-20 minutes, depending on how good you are.
4. When pasta dough is ready, wrap it in plastic and let it rest for at least an hour at room temperature.
5. Roll out pasta dough with a machine or by hand.... probably best to have the machine. =)
The "well"
Eggs, water, EVOO, salt
Dough!!
Using the pasta machine
Sheets of pasta
The first batch of ravioli. (I had to remove that broken yolk and start over for that piece)
HUGE ravioli!
Final cooked products.
What the inside looked like. It was delicious!!
Yes, we cleared our plates. That ravioli was amazing.
