Prep 40 mins (plus resting the dough)

Cook 5 mins

Serves 8 as a starter

Difficulty 4

Egg yolk and ricotta ravioli with sage butter

Egg yolk and ricotta ravioli with sage butter

Prep 40 mins (plus resting the dough)

Cook 5 mins

Serves 8 as a starter

Difficulty 4

There’s a little theatre in serving egg yolk ravioli. If the yolks are cooked perfectly – not too runny, not too firm – they will ooze out of the centre when your guests cut into the pasta. The ravioli require delicate handling, but you can prepare them in advance and they will keep in the fridge for a couple of hours before cooking.

8 egg yolks (reserve 1 eggwhite from an egg for brushing; see note)

250g firm ricotta

30g finely grated pecorino, plus extra shaved, to serve

100g butter, diced

Handful of sage leaves and coarsely chopped roasted almonds, to serve

Olive oil (optional to finish)


PASTA DOUGH

300g 00 flour

2 eggs

1. For pasta dough, combine flour, eggs and 3 tbsp cold water in an electric mixer fitted with a dough hook and mix until dough comes together. If it’s a bit too dry, add another tbsp water to bring dough together. You want a smooth firm dough that’s not sticky. Wrap dough and refrigerate to rest (1 hour).


2. Combine ricotta and pecorino in a bowl and season to taste.


3. Divide pasta dough into 4 and working with one piece at a time, roll through the widest setting of a pasta machine, then fold and roll again and repeat a few times to laminate the dough, dusting with extra flour if required to keep the dough dry, then reduce settings one at a time, until dough is 3mm thick. Halve into two pieces and set aside, covered with a tea towel. Repeat with remaining dough.


4. Place spoonfuls of ricotta mixture about 8cm apart on half the rolled dough and indent the top to create a dip (averaging 2 on each piece of dough; you may have more dough than you need). Carefully place yolk into the dipped part of the ricotta, then brush around the edges with eggwhite. Place the remaining pieces of rolled dough on top, then carefully press around the mixture to seal down. Cut ravioli using a 9cm cutter, then place on a lightly floured and baking paper lined tray and refrigerate until required.


5. Cook pasta in a large saucepan of salted water until cooked al-dente and pasta floats (3 minutes). Remove and transfer to warm bowls.


6. Meanwhile, heat butter in a saucepan over high heat until foaming and nut brown (2-3 minutes). Remove from heat (you don’t want the butter to burn), then add sage and fry until crisp (5 seconds). Spoon over ravioli and serve topped with almonds and extra pecorino, to serve.

INGREDIENTS

METHOD

N O T E 

Eggwhite can be frozen and defrosted to use in another dish.

Recipe and image by Eatable.

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