Raviolo With Egg Yolk Truffle Butter Best Recipes

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RAVIOLO WITH EGG YOLK TRUFFLE BUTTER

2011-01-31



Raviolo with Egg Yolk Truffle Butter image

This recipe for raviolo with egg yolk truffle butter is courtesy of Odette Fada.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

Ingredients:

  • 1 bunch spinach, washed well and dried
  • 3 1/2 tablespoons unsalted butter
  • 1/2 cup fresh ricotta cheese
  • 3 ounces freshly grated Parmigiano-Reggiano cheese
  • 4 large egg yolks
  • Pinch of freshly grated nutmeg
  • Freshly ground white pepper
  • Coarse salt
  • Odette Fada's Pasta Dough
  • 2 ounces white truffles, shaved (optional)

Steps:

  • Place spinach in a steamer basket set over simmering water. Cook until spinach is wilted; drain. Heat butter in a medium skillet over medium-high heat. Add spinach and cook until coated with butter, about 2 minutes. Let cool completely.
  • Finely chop spinach and add to a medium bowl along with ricotta, and half the Parmesan cheese. Season with nutmeg, white pepper, and salt. Stir to combine. Transfer filling mixture to a pastry bag fitted with a 1/2-inch round plain tip; set aside.
  • Bring a large pot of water to a boil. Set the rollers of a hand-cranked or electric pasta machine at their widest opening. Flatten dough with the palms of your hands; dust lightly with flour. Roll dough through widest setting. Keep rolling dough through the machine on decreasing settings until you have rolled it through the first six settings. Cut dough in half crosswise.
  • Lay one piece of dough flat on work surface. Using a 2-inch round cutter, gently mark 4 circles in dough, about 5 inches apart. Using circle as a guide, pipe filling around each circle and continue piping to form a 1-inch high edge. Place 1 egg yolk in the center of each circle; season with salt and white pepper. Brush a little cold water around filling and gently place remaining piece of dough over filling and yolks to cover. Gently press edges together to seal, eliminating as much air as possible. Center a 4-inch fluted round cutter around filling and cut each raviolo.
  • Add salt to boiling water and return to boil. Gently transfer ravioli to boiling water and cook for 2 minutes. Meanwhile, place butter in a small saucepan over medium-high heat. Cook until melted and lightly browned. Drain ravioli and divide among 4 serving plates. Pour over browned butter and garnish with remaining cheese and shaved truffles, if desired.

Top Asked Questions

  1. What is the best way to cook ravioli with eggs?
    You take fresh homemade pasta, spread it with Parmesan-ricotta filling, place an egg yolk in the center, and seal it with another piece of pasta. Then you cook the ravioli just enough to keep the egg yolks runny, and serve them with a brown butter, sage, and bacon sauce, for the perfect marriage of bacon and eggs.
  2. What are the best ravioli recipes for fall?
    Each ravioli will have a heaping tablespoon of the lobster tarragon filling sealed in using some egg wash and another circle of pasta dough on top. Get the full recipe and directions from The Maple Cutting Board 6. Mushroom Pesto Ravioli with Sage Butter Sauce You will love this fall ravioli recipe that incorporates several earthy flavors.
  3. How do you cook frozen ravioli without drying them out?
    Working in 2 batches, gently slide ravioli into skillet, egg yolk side up; adjust heat to keep water below rolling boil and cook just until pasta is tender, being careful not to overcook egg yolks, about 3 minutes (do not turn ravioli over). With slotted spoon, transfer 2 ravioli to each of 4 plates. Spoon sauce over.
  4. Can ravioli be made ahead of time?
    Carefully place 1 pasta square atop egg yolk, pressing edges of pasta squares together to seal tightly, enclosing yolk and filling completely. Dust ravioli lightly with flour. Repeat procedure with remaining pasta, ricotta filling, yolks, and egg wash for a total of 8 ravioli. DO AHEAD: Ravioli can be made 4 hours ahead. Refrigerate uncovered.

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