Raviolo al Uovo (Ravioli with Egg Yolk)

Do you like hard-boiled egg or soft-boiled egg? If you like soft-boiled egg, you must love the following ravioli.

I tasted raviolo al uovo for the first time at Maialino, one of my favorite Roman-style trattoria. When you cut through the ravioli with your fork, bright yellow yolk oozes out, and it is really delicious with its ricotta-parmigiano-herbs mixture and nutty brown butter.

You can definitely roll your own pasta dough, but I just used wonton skin for convenience. For filling, I used sheep milk ricotta, grated Parmigiano-Reggiano, blanched spinach, sage and basil. And to enhance the brown butter sauce, I added toasted hazelnuts, trumpet and morrel mushrooms to the sauce.

Raviolo al Uovo (Ravioli with Egg Yolk)

(Yield: 2 servings / Cooking time: 20 minutes*)
* The cooking time does not include one hour of rehydrating time for mushrooms.


Ingredients:

Ravioli Filling
+ fresh pasta sheet or four sheets of wanton skin
+ 2 egg yolks
+ 1/4 cup sheep milk ricotta
+ 1/4 cup grated Parmigiano-Reggiano
+ 2 leaves of sage
+ 4 leaves of basil
+ 1 Tbsp spinach (blanched, sqeeuzed and chopped)
+ pinch of grated nutmeg
+ salt and pepper




Brown Butter Sauce
+ 1.5 Tbsp butter
+ 1 Tbsp hazelnuts, toasted and chopped
+ 4-6 dried morel mushrooms*
+ 10-12 dried black trumpet mushrooms*
+ 1 Tbsp chicken stock
+ 2 leaves of fried basil leaves
* I used morel and black trumpet mushrooms but you can use any mushrooms that you like.




Procedures:

1. Re-hydrate dried mushrooms in warm water for 1 hour before actual cooking. Deep fry two basil leaves for garnish.

2. Chop basil, sage and spinach. Mix the herbs with ricotta, grated Parmigiano-Reggiano and a pinch of grated nutmeg, and season with salt and pepper.




3. Divide the mixture into two, and mount the filling on two sheets of wonton skin, and slightly push the center of the filling inward to make a well.


4. Crack the eggs and separate yolks from the whites, carefully not to break the yolks. Place a yolk over the ravioli filling mixture.


5. Slightly brush the edge of wonton skin with water and cover it with another wonton skin. Press down with fingers to make sure the seam is closed tightly. Keep the ravioli in a refrigerator until use.


6. Boil a pot of water with enough salt. While waiting for the water to boil, sauté rehydrated mushrooms. First, squeeze out the water from the mushrooms, and sauté the mushrooms on a pan with 1/2 tablespoon of butter. Season with salt and pepper.


7. Cook the ravioli just for two minutes in boiling water.


8. While the ravioli is cooking, heat a pan... and add one tablespoon of butter to brown the butter. (Please be careful not to burn the butter - just brown). Add mushroom to the browned butter and briefly reheat the mushrooms with one tablespoon of chicken stock.


9. Place the mushrooms on a plate and place a ravioli over the mushroom bed. Spoon more brown butter over the ravioli from the pan. Garnish with a fried basil leaf and sprinkle the chopped hazel nuts over the ravioli.

Enjoy~