Uovo da Raviolo


Raviolo making
Raviolo making


I received a new pasta machine recently as a gift from my amazing mother and one thing that I have been eager to make for years and years is ravioli! More specifically, Uova da Raviolo, which is, essentially, a filled pasta with a raw egg yolk inside which oozes out when the pasta is cooked and acts as a delicious rich sauce (*insert Homer Simpson drool sound here*). It’s one of those dishes that is made to impress and perfect for a dinner party or a romantic dinner for two.

Note: This recipe makes enough for 4-5 large raviolos (with extra dough leftover for spaghetti or tagliatelle the next day) which allows for the odd raviolo disaster after a glass of wine (or two). Also, it’s a good idea to roll your pasta as thin as possible. You could see the wooden bench through my pasta but it was a little thick in the raviolo itself. So, my advice would be to go as thin as you dare!

For the pasta:
250g ’00’ flour
1 medium egg and 4 extra egg yolks
1 tbsp olive oil
1 tbsp cold water
Pinch of salt

For the filling:
2 salmon fillets, cooked and flaked
150g ricotta
1 tbsp dill fronds, chopped (and extra for presentation)
Zest of 1 lemon and juice of 1/2
salt and pepper
4-5 egg yolks

To serve:
Asparagus spears, pre-blanched
A knob of butter
More fresh dill, to decorate

Raviolo Uovo - The Money Shot!
Raviolo Uovo – The Money Shot!

To make the filling:
1. Blitz all of the ingredients for the filling in a food processor to a paste. Season to taste and set aside.

To make the pasta:
1. Place the flour in a large bowl and make a well in the centre.
2. Put the eggs, olive oil, salt and 1 tbsp of cold water in the centre of the well and start mixing through the flour with your fingertips, little by little.
3. When the dough comes together, knead it five or six times with the heel of your hand, roll into a ball, wrap in cling film and refrigerate for 1 hour.
4. After an hour resting in the fridge, divide the dough in two (wrap the pasta you are not using in cling film and place in the fridge for another pasta dinner) and begin to roll the pasta through the widest setting of your pasta machine. Continue to roll through the machine, narrowing the setting each time, until you have a thin sheet of pasta (you should be able to see through it).
5. Cut the long pasta sheet into two equal parts, one for the bottom of your raviolo and the other for the top.
6. Allowing plenty of room around the raviolo, place a tablespoonful of the salmon mixture on the pasta sheet, make a dent in the centre and place the egg yolk carefully in the middle. Repeat for each raviolo, making sure to leave plenty of room around each raviolo.
7. Brush cold water around the filling and place the top pasta sheet carefully over the ravioli. Seal each raviolo carefully by pressing gently around the filling to prevent the dreaded air bubbles. If you have a pasta cutter, use this to cut each raviolo out (or just use a knife).

To serve:
1. Bring a large saucepan of water to a rolling boil and cook each raviolo for about 4 minutes.
2. In the meantime, heat the butter until bubbling gently and add the peas and asparagus spears to heat through.
3. Drain each raviolo with a slotted spoon and place on a plate. Place a few asparagus spears and a scattering of peas on each plate and drizzle the butter over. Scatter a few dill fronds over to decorate.



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