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:
Ricotta
pecorino romano
salt & pepper
nutmeg
chives
lemon juice 
Herby Spiced Brown Butter: 
unsalted butter cooked on medium heat
parsley
chives
nutmeg
black pepper
whole crushed clove of garlic (remove toward the end and set aside)
Pesto-Like Sauce:  
Basil
garlic (used that whole crushed clove that was cooking down in the brown butter!)
olive oil
salt & pepper
pecorino romano
scallions
chives
lemon juice
any leftover ricotta filling
any leftover cheese (I had the tiniest chunk of provolone left over from some other cooking project
Note:
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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