Raviolo al Uovo

There are days when I go into Italian Mama mode, and today was the day. To nest an egg yolk inside a giant ravioli? Well, that’s just a whole other level fit for a fancy dinner party.

To make the pasta, there are two ways – you can either pour the flour onto your kitchen worktop, make a well in the centre of the pile of flour, break you eggs and knead away. It’s messy but it is the proper way because each batch of flour will absorb moisture differently, kneading entirely by hand helps to adjust the texture of the dough accordingly. You can find details of this method on this blog at http://www.flymypan.com/?p=860

Alternatively, you can put all the ingredients into a mixer or food processor, mix or blitz until a dough forms. At this point, if the dough does not come together, then you can add a little more egg or water to bring the dough together. Transfer onto your kitchen worktop and knead away. It just depends on how much time you have. Though according to Italian Mamas, the more time you spend, the more love you pour into the dish. In this recipe, I use the prior method, for the simple reason that my free time is limited by the length of my baby’s nap.

Here are some tips for this recipe:

The more you knead your dough, the more elastic it will become, and the more Al Dente your pasta will be when cooked.
Do not roll the pasta through the thinnest setting of the pasta maker. If the pasta is too thin, it will not be strong enough to hold the filling during cooking. Roll it to the second-to-thinnest setting.
Buy chopped frozen spinach, it makes your filling smoother and easier to work with.
I prefer to separate my eggs by breaking them into the palm of my hand, and letting the egg white flow through my fingers while catching the egg yolk. This prevents the egg yolk from getting pierced by the sharp edges of the broken egg shell.
Make sure there are no air gaps inside the Raviolo. Use the side of your hand to cup around the filling as you press the two layers of pasta together. If there are air gaps, the Raviolo will break apart during cooking.

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-Recipe makes 10-12 Raviolo, Serves 4-

– INGREDIENTS (PASTA) –