Indulge in the heart of Italian culinary art with the delightful Raviolo al Uovo, a sophisticated dish that brings together the silky texture of pasta, the rich flavor of egg yolk, and the refined touch of seasoned ricotta cheese. This exquisite recipe captures the essence of Italian cuisine, offering a luxurious eating experience. Perfect for a special dinner or when you’re looking to impress your guests with your cooking prowess, Raviolo al Uovo is a dish that stands out for its elegance and mouth-watering flavors.
Tips to make the Raviolo al Uovo recipe:
1. Use Fresh, Quality Ingredients: The key to a spectacular Raviolo al Uovo lies in the quality of its ingredients. Use fresh ricotta and the freshest eggs you can find. The better the quality of these core ingredients, the more delicious your ravioli will be.
2. Gentle Handling is Crucial: When you’re sealing your ravioli, handle the dough gently to avoid tears. Make sure that the edges are tightly sealed to prevent the egg from leaking out during cooking.
3. Do Not Overcook: Keep a close eye on your cooking ravioli. Overcooking can cause the egg yolk inside to harden, which takes away from the luxurious liquid gold experience when you cut into it.
4. Perfect the Dough Thickness: The pasta dough should be rolled thinly so that it cooks quickly and evenly, yet it must be sturdy enough to contain the filling. Achieving the right balance is critical for the perfect Raviolo al Uovo.
5. Serve Immediately: To best enjoy the Raviolo al Uovo, serve it immediately after cooking. This ensures that the egg yolk remains runny and the pasta wonderfully al dente, delivering the ultimate gastronomic delight.
How to Make Raviolo al Uovo Recipe?
Raviolo al Uovo Recipe
Equipment
- 1 Pasta roller For rolling out the pasta dough
- 1 Large Pot For boiling the ravioli
- 1 Skillet For preparing the sauce
Ingredients
- 200 g All-purpose flour Plus extra for dusting
- 2 Eggs Medium, room temperature
- 1 tbsp Olive oil
- 1 pinch Salt
- 1 cup Ricotta cheese Drained
- 4 Egg yolks
- 1/2 cup Grated Parmesan cheese
- to taste Salt and pepper
- 4 tbsp Butter
- 8-10 leaves Fresh sage
- to taste Salt and freshly ground black pepper
Instructions
- Mix the flour, eggs, olive oil, and salt in a large bowl until a dough forms. Knead on a floured surface until smooth and elastic, then wrap in cling film and let rest for 30 minutes.
- Combine the ricotta, Parmesan, salt, and pepper in a bowl.
- Roll out the pasta dough thinly and cut into 8 circles. Place a spoonful of ricotta mixture on 4 circles, making a small well in the center for the egg yolk.
- Carefully place an egg yolk into each well. Brush the edges of the dough with water and place another pasta circle on top. Seal the edges firmly.
- Bring a large pot of salted water to a gentle boil. Cook the ravioli for about 2-3 minutes until they float.
- Meanwhile, melt the butter in a skillet and add the sage leaves until crispy. Season with salt and pepper.
- Serve the ravioli drizzled with sage butter sauce and garnished with additional grated Parmesan.
Notes
Nutrition
I love this recipe, the Raviolo al Uovo recipe offers a delightful experience for anyone looking to venture into the world of Italian cuisine. This cherished dish combines the richness of a runny egg yolk encased in tender pasta, paired with a savory filling, creating a mouthwatering explosion of flavors with every bite. It’s a testament to the simple yet sophisticated nature of Italian cooking, where quality ingredients and technique come together to create something truly extraordinary.
For both novice and experienced cooks, mastering this recipe is a rewarding journey. It not only enhances your cooking repertoire but also brings the tastes of Italy right into your kitchen. Whether for a special occasion or a desire to indulge in gourmet homemade pasta, Raviolo al Uovo is a dish that will impress and satisfy. So, embrace the challenge and delight in the art of Italian cooking with this elegant and sumptuous recipe.
