I first had this dish while traveling through Italy years ago. This gorgeous oversized ravioli is filled with a ring of creamy seasoned ricotta surrounding a perfectly intact, perfectly runny yolk. They are so rich, so delicious, and so beautifully served . This type of showstopping dish is perfect for a Sunday Brunch that will impress your family and friends.
Uovo Ravioli il sugo di burro salvia
(Egg Ravioli in a Sage Brown Butter Sauce)
For the Ravioli:
5 ounces fresh ricotta cheese
One ounce freshly grated Parmesan cheese
Pinch freshly grated nutmeg
1/2 teaspoon fresh juice from 1 lemon
Kosher salt, to taste
Freshly ground black pepper, to taste
2 Tablespoons fresh parsley, finely chopped
1/2 recipe Classic fresh egg pasta (click here for the recipe)
10 large eggs
For the Pan Sauce:
1/2 cup dry white wine
4 tablespoons unsalted butter, divided
2 teaspoons fresh juice from 1 lemon, divided
1 bunch of fresh sage leaves
Pasta machine, a 3 1/2-inch round cookie cutter
For the Ravioli: Lay a clean kitchen towel or a triple layer of lint-free paper towels on a rimmed baking sheet. Spread ricotta evenly over surface of towels. Top with a second clean kitchen towel or triple layer or paper towels. Press with hands or a second rimmed baking sheet and let stand until excess moisture has been absorbed, 5 minutes. Transfer ricotta to a medium bowl.
Stir Parmesan cheese, nutmeg, and 1/2 teaspoon lemon juice into ricotta. Season to taste with salt and pepper. With a spoon, transfer filling into a pastry bag fitted with a 1/4-inch round tip or a zipper-lock bag with a 1/4-inch hole cut from a bottom corner. Refrigerate.
Meanwhile, divide dough into 2 even sections. Working one section at a time, with remaining section tightly wrapped in plastic, roll dough through machine until sheet is just under 1/16th of an inch thick. Cut sheet in half to create 2 pieces of dough roughly 15 inches long and 5 inches across.
Lay dough sheets out on a lightly floured surface. Using a 3 /12-inch round cookie cutter, cut out circles as close together as possible; you should have 10 rounds of dough from the 2 sheets. Cover 5 of the dough rounds with a kitchen towel to keep moist and discard any remaining dough scraps.
Use pastry bag to gently squeeze out a ring of filling approximately 1 1/2 inches in diameter onto each of the 5 uncovered dough rounds. Then pipe a second ring directly on top of each of the first ones.
Working one at a time, separate 5 egg yolks from whites and gently slide yolk into center of ricotta fillings.
Remove towel from the other 5 dough rounds, and, working one at a time and using a pastry brush dipped in water, very lightly wet the edge of each dough round. Set dough rounds on top of each raviolo, moistened-side down. Slowly working your way around each raviolo, press and stretch the top dough rounds to make the edges meet with bottom dough rounds. Press down gently on each filling to remove air bubbles, being careful not to press on yolks themselves, then press edges to seal. Transfer ravioli to floured parchment paper, cover with kitchen towel, and repeat Steps 3 through 7 with remaining portion of dough.
For the Pan Sauce: Bring unsalted water to a boil in a large pot. Meanwhile, in a large sauté pan, add the 1/2 of the butter, stirring, for about a minute until golden brown. Add a few torn the sage leaves and saute for 30 seconds. Add half of wine and cook, scraping up any browned bits, until wine is almost completely evaporated, about 1 minute. Remove from heat.
When water is boiling, gently slide ravioli into pot. Boil for 1 minute 30 seconds. Note that the ravioli will be slightly undercooked. Drain, reserving 1 cup pasta water. Meanwhile, return the skillet pan to low heat and melt half of butter in each.
Evenly divide lemon juice, pasta water, and ravioli between both skillets. Swirl pan gently to until sauce is emulsified, approximately 1 minute. Add more fresh sage leaves
Transfer 2 to 3 ravioli to each plate and spoon pan sauce on top and serve.