Raviolo al’ Uovo

The power of food to be a vehicle for emotions is something I find to be particularly evident when dealing with the masterpiece that is raviolo al-uovo. Imagine ravioli, only giant, singular, and filled with ricotta and a runny egg yoke. The whole experience of making, sharing, and eating this dish satisfies my need to create, connect, and use all of my senses. It’s intriguing. It’s sexy. It’s a labor of love. It’s unforgettable.

I think part of the excitement and intrigue of this dish comes from the fact that it is not taking ravioli to a new level with complex techniques or fancy ingredients. It’s taking ravioli to a new level by reconsidering the form and function of an ingredient that is already there: the egg. It makes total sense, this adaptation: the egg compliments the cheese and pasta perfectly, even predictably (in a, I can’t believe I never thought of this myself! sort of way.) It’s total genius.

My take on this dish tries to keep this same outlook in mind. I made a point of using only the ingredients I already had lying around: flour, egg, cheese, herbs, spices, lemon, garlic. I then tried to consider the form and function of these ingredients, and how their potential uses might differ from or expand upon traditional methods.

The Pasta:  
~2 cups flour (00 pasta flour is ideal, bread and AP flour work) 
2 eggs 
Note: size of eggs dictates amount of flour needed so I often start with less than 2 cups and work my way up. 
The Filling:
pecorino romano
salt & pepper
lemon juice 
Herby Spiced Brown Butter: 
unsalted butter cooked on medium heat
black pepper
whole crushed clove of garlic (remove toward the end and set aside)
Pesto-Like Sauce:  
garlic (used that whole crushed clove that was cooking down in the brown butter!)
olive oil
salt & pepper
pecorino romano
lemon juice
any leftover ricotta filling
any leftover cheese (I had the tiniest chunk of provolone left over from some other cooking project
When rolling out the pasta, I like to make a single sheet that is as wide as possible. I  cut off whatever I don't use for the giant raviolis and use it for making regular raviolis. These, as well as the smaller, weirdly shaped pasta scraps, can be frozen and cooked off at a later date. (pasta sheet scraps can also be turned into bow ties!)

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