Egg Yolk Ravioli With Sage and Prosciutto Brown Butter
November December 2013
From Matthew Altizer
These may be a bit of work to put together but one per person is just perfect for an elegant plated first course. The ravioli can be made up to two weeks in advance and frozen.
3-1/2 c. all-purpose flour
1 t. salt
5 large eggs, beaten
2 T. olive oil
flour for kneading
1 c. ricotta
1/3 c. finely grated parmesan
1 t. truffle oil
kosher salt and black pepper to taste
flour for rolling the pasta dough
6 large eggs
egg wash made with 1 large egg beaten with 1 T. water
4 T. unsalted butter
8 slices of prosciutto cut into matchsticks
10 fresh sage leaves
To make the pasta dough, place all of the ingredients in the bowl of a food processor or stand mixer. Pulse to combine until the mixture comes together, then tip it out onto a well-floured surface and knead until a smooth dough forms. Cut the dough into four equal portions, wrap them in plastic and refrigerate while you make the filling.
In a small bowl, combine the ricotta with the parmesan and truffle oil. Season to taste with salt and pepper and set aside.
With a pasta roller, gradually roll out the pasta dough to the second thinnest setting, making sure to use flour so it doesn’t stick. The dough should end up in a long sheet that’s as wide as the pasta roller – if it starts to lose its shape, fold the edges in on themselves to fix the shape and roll the dough through on a slightly wider setting.
If you don’t have a pasta roller, you can buy sheets of fresh pasta.
Cut out twelve circles of dough with a six-inch diameter and put the six circles on a flour-dusted tray. Cover them with plastic wrap and set aside.
Set the remaining six circles out on the counter and place an equal amount of the ricotta filling onto each one. Using the back of a spoon, make a small well in the centre of the filling that will hold the egg yolk. Carefully separate the eggs and place one yolk into each well – it’s very important that the yolk doesn’t break. Lightly brush the reserved pasta circles with the egg wash and place them on top of the filling, pressing the edges together with the bottom pasta circle to seal.
Bring a large pot of water to a boil and season it generously with salt. Meanwhile, place a sauté pan over medium heat and melt the butter until it starts to foam. Add the prosciutto and sauté until it starts to brown, then add the sage leaves and cook until crisp.
Gently lower the ravioli into the boiling water and cook for two minutes. Remove them with a slotted spoon and place them directly into the brown butter. Divide the ravioli among six bowls and garnish each one with the remaining sauce and a sprinkling of parmesan. Serves 6.