Uovo in Raviolo (Runny Egg Yolk Ravioli) Recipe
This recipe guides you through creating Uovo in Raviolo, a sophisticated pasta dish featuring a creamy ricotta and perfectly runny egg yolk filling. Encased in delicate fresh pasta, it's served with a simple yet elegant butter, pancetta, shallot, and white wine sauce, offering a luxurious Italian culinary experience.
Equipment
- 1 Pasta Machine Essential for rolling thin, even pasta sheets for delicate ravioli. A rolling pin can be used with more effort.
- 2 Mixing Bowls For preparing the ricotta filling and combining sauce ingredients.
- 1 Large Pot For gently boiling the ravioli without overcrowding.
- 1 Frying Pan For rendering pancetta and building the butter sauce.
- 1 Pastry Wheel or Knife For neatly cutting and sealing the ravioli.
Ingredients
Main
- 5 ounces fresh ricotta cheese see note
- 1 ounce freshly grated parmesan cheese
- Pinch freshly grated nutmeg
- 1/2 teaspoon fresh juice from 1 lemon
- Kosher salt and freshly ground black pepper
- 1/2 recipe Classic fresh egg pasta
- 10 large eggs
- 2 ounces pancetta roughly chopped, divided
- 1 medium shallot finely chopped, divided
- 1/2 cup dry white wine divided
- 4 tablespoons unsalted butter divided
- 2 teaspoons fresh juice from 1 lemon divided
- 1 tablespoon finely chopped parsley for garnish
Instructions
- Prepare the ricotta filling: In a bowl, combine ricotta, Parmesan, nutmeg, lemon juice, salt, and pepper. Mix well and set aside.
- Carefully separate 8-10 large egg yolks, keeping them intact; reserve the whites for another culinary use.
- Roll out fresh pasta dough into two very thin, uniform sheets, approximately 4-5 inches wide.
- On one pasta sheet, space small mounds of ricotta filling (about 1.5 tablespoons each), leaving enough room to cut individual ravioli.
- Create a small depression in the center of each ricotta mound and carefully place one separated egg yolk into each depression.
- Lightly moisten the pasta edges around the filling and yolks with water, then gently place the second pasta sheet over the first.
- Press firmly around each yolk and filling to seal the ravioli, expelling any trapped air. Use a pastry wheel or knife to cut into individual ravioli.
- Prepare the sauce: In a frying pan, cook the chopped pancetta until crisp. Add the finely chopped shallots and sauté until softened. Deglaze with white wine, then whisk in the butter and lemon juice to create an emulsified sauce.
- Bring a large pot of generously salted water to a gentle simmer (not a rolling boil). Carefully add the ravioli and cook for 2-3 minutes, or until the pasta is al dente and the yolk is still runny.
- Using a slotted spoon, gently transfer the cooked ravioli directly into the sauce pan. Gently toss to coat, garnish with fresh parsley, and serve immediately.
Notes
Achieving the perfect runny yolk is key; cook the ravioli gently in simmering, not rolling, water for just 2-3 minutes. Ensure your ricotta is well-drained to prevent a watery filling that could burst the pasta. For optimal flavor and texture, use fresh, high-quality ricotta and Parmesan. When sealing the ravioli, take care to press out all air around the filling and yolk to prevent them from expanding and breaking during cooking. Emulsify the butter sauce with a splash of pasta water for a glossy, rich coating. A hint of fresh sage added to the butter sauce can elevate the dish beautifully.