Uova da Raviolo, Ravioli with an egg yolk inside

Posted by petra08 on August 5, 2016 · 33 Comments 

Sometimes almost all I think about is about food and sometimes I seem to have a severe lack of inspiration. Lately inspiration seems to have been slightly lacking. I did the pop up and was inspired but I brought dishes I have cooked and tried before. I needed something new. I needed to challenge myself.

 

A while back I got a pasta machine. I usually roll my pasta by hand but it is hard work and it takes time. I was delighted with my new tool but I used it once and then made room for it in my cupboard. I was talking to a friend and we got talking about pasta. She is an absolute foodie and was talking about pasta she had seen with herbs inside and had been thinking about how they did it. Long after she left I was thinking about it and I knew I had to try and figure out how this was done. Some research told me it is also called handkerchief pasta, what a pretty name!

I don’t eat pasta very often but I get a craving every now and then. I prefer fresh pasta but the store bought one is often a little to thick for my taste and it tastes better if you make your own. It was clearly time to get the pasta machine out and start experimenting.

 

What shape pasta do you prefer? I prefer tagliatelle to spaghetti but I know it is the same ingredients, how can this be? Either way I love ravioli, it is a perfect little food parcel and you can put any filling you like inside. What is there not to like?!

The other day I saw an image on Instagram, unfortunately I didn’t save it and I can’t remember who did it, I follow many chefs and food artists but I knew I had to make it. It has a romantic sounding Italian name, Uova da Raviolo. Translated it means ravioli with a runny egg yolk inside. That is what I call a challenge and here is my version. I did some research and usually ricotta is being used but I thought feta cheese would have more flavour and add a bit of texture as well.

 

I have tried different pasta dough, they are all pretty much the same but with some variants and my absolute favourite, perfect ever time, is Gennaro Contaldo’s pasta dough, simple, easy to work with and there is no need to look any further! For the full recipe have a look at his YouTube video.

 

Uova da Raviolo

preparation time 20 minutes + 1 hr minimum resting time (the pasta dough will keep up to 3 days in the fridge)

cooking time 5 minutes 

serves 3

Ingredients

• pasta dough (Gennaro’s is for 4 but you will have some wastage so make the whole recipe for 3)
• fresh parsley or herb of choice, pick the prettiest leafs
• 100 gr or 3.5 oz feta cheese
• 2 tbsp creme fraiche
• 6 eggs, yolk only
• 100 gr or 3.5 oz butter
• parsley, the leafs only, make sure they are dry
• crushed chilli

Place the crumbled feta cheese and creme fraiche in a food processor and mix until the feta is almost smooth. Set aside.

Roll the pasta until you reach the thinnest stage. Place the pasta on a cutting board and place parsley leaves on top.

 

 

Fold the dough over.

 

 

Roll the dough again and you will have a beautiful pasta.

 

 

Cut out rounds for the ravioli, big enough to hold both the cheese and the egg yolk. Place feta cheese on top and make a hollow in the middle with enough room for the egg yolk.

 

 

Place the egg yolk inside the feta cheese.

 

 

Very carefully wet the edges with a little water and gently ” glue” the top and the bottom sheets of pasta for the ravioli. Carefully make sure there is no air in the ravioli and place the ready made raviolis on a little semolina until you are ready to start cooking.

Bring a large pot of salted water to  a boil and gently slide the ravioli in. Don’t do them all in one go, they will only take a minute each. They are done when they come up to the surface.

I clarified the butter before adding parsley to crisp it up and crushed chilli before plating up. I added pork tenderloin for M to make it more of a meal. The nervous moment was when I cut in to the pasta but the egg yolk came running out!

 

 

I had two cut out extra pasta rounds that I boiled in the pasta water, drained and then crisped them up in the butter and served them as well for additional texture.

 

 

It was a new dish for me and it has already made it on to my list of favourites.  I will do another trial run and invite more friends to see if I could serve this one evening. Two ravioli each was perfect. I loved the flavours, the feta cheese complimented the runny egg yolk and the pasta perfectly and the hint of chilli lifted the dish. Home made pasta is such a treat, I might get addicted to it!

 

I am bringing some to the lovely Angie’s Fiesta Friday, this is the 131st party and if you have cooked, are looking for inspiration or just want to see some gorgeous recipes come and join us!  This week there are two co hosts Su, Su’s Healthy Living, a blog full of healthy and delicious treats and Laura from Feast Wisely who has brought us a delicious sounding Eggplant & coconut curry with black cardamom.

 

 

 

 

 

 

 

 

 

 

 

 

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Filed under Allotment/Veg, Cheese, Egg, Feta cheese, Herbs, Main course, Recipe, Starter · Tagged with fresh pasta, Handkerchief pasta, Herb pasta, ravioli, Ravioli with egg, Ravioli with egg inside, Ravioli with runny egg yolk, Uova da Raviolo