Try this Invisible Egg Yolk Ravioli recipe, or contribute your own.
- Carbohydrate 1.63803093750936 g
- Cholesterol 0 mg
- Fat 0.131544791593928 g
- Fiber 0.505746894608628 g
- Protein 0.37197656251113 g
- Saturated Fat 0.0184207499897889 g
- Serving Size 1 1 serving (41g)
- Sodium 2.0767291666793 mg
- Sugar 1.13228404290074 g
- Trans Fat 0.0253727499984001 g
- Calories 8 calories
Step-by-step
- Using a 4” biscuit cutter, CUT 12 pasta disks and KEEP moist under wet towel.
- MIX together ricotta cheese, 2 tablespoons of basil, 1 tablespoon of Pecorino.
- PLACE 6 pasta disks on a board. FILL a tablespoon with ricotta mixture and PLACE in middle of disks, leaving room around the edges to seal the ravioli. MAKE a deep “nest” in the middle of the mixture to hold the egg yolk.
- GENTLY PLACE an egg yolk into each ricotta nest. BRUSH egg white around the edges of the bottom pasta disk and COVER with another pasta disk. USE a fork to CRIMP the edges of the disk, making sure it is sealed. Be careful not to break the egg yolk.
- FILL a low sauté pan with just enough water to cover the ravioli and bring to a simmer. GENTLY PLACE ravioli in the pan using a slotted spoon and COOK for about 1 minute. REMOVE carefully and SET on a plate.
- In a small sauce pan HEAT olive oil, tomatoes and remaining basil until just hot. DRIZZLE olive oil mixture over ravioli, SPRINKLE with remaining Pecorino and SERVE immediately.
Encasing a liquid egg yolk inside pasta requires precise moisture control, or the dough will dissolve before cooking finishes. Fresh lasagna sheets provide a thin, pliable wall, but they absorb ambient humidity rapidly; keep unshaped disks under a damp kitchen towel at room temperature until assembly. Drainage is paramount for the ricotta filling. Whey left inside the cheese will liquefy further upon heating, breaching the pasta seal and releasing the yolk prematurely.
Forming a secure bond demands clean edges. Brushing reserved egg white exclusively along the perimeter creates a protein-based glue when compressed with a fork tines. Avoid overfilling the ricotta nest; the yolk must sit securely in the center without spilling over the dairy barrier. When transferring the formed parcels into simmering water maintained at 180 degrees Fahrenheit, use a perforated slotted spoon to support the base uniformly.
Cooking demands absolute vigilance because fresh pasta finishes in roughly 60 seconds of gentle water contact. Leaving the parcels submerged longer overcooks the interior yolk, turning a fluid sauce into a solid sphere. Swapping fat-free ricotta for whole-milk ricotta yields a richer mouthfeel, though moisture levels must be squeezed out through cheesecloth for ten minutes beforehand to prevent structural failure during the boil.
