No, this isn’t vegan. It’s definitely a special occasion type of dish. For brunch. And it’s well worth the time and effort!
It’s been a few weeks since I’ve posted, and frankly, I’ve just been too preoccupied with family, work, graduation (I’m finally a Master! Or so they say…), and also having an inspiration block when it came to cooking. I hope to be a little better, although I am planning on taking a vacation soon, so bear with me!
I made this dish for Mother’s Day. I wasn’t quite sure what to expect, or how it would turn out, but I was so glad that I executed it. And it was delicious.
Egg yolk ravioli. Kudos to my sister for giving me this idea. Basically, you fill a large ravioli with some ricotta and an egg yolk, boil it for a little bit (being careful not to overcook the yolk), and once cutting into it, the egg yolk would bleed and create its own sauce. Dressed with a wine butter sauce and mushrooms, and you’ve got a winner.
Inspired by here
For the pasta
- 2 large eggs
- 1 tbsp water
- 1 and 3/4 cup pasta (double 0) flour
- 1/2 tsp salt
For the filling and sauce
- 1 cup of ricotta
- 1/3 cup parmesan cheese
- 1/4 tsp nutmeg
- salt and pepper
- 6 egg yolks
- 3 tbsp butter
- 1/2 cup diced mushrooms
- 2 tbsp white wine
- 1 tbsp fresh sage
- your choice of bacon cut into tiny pieces (optional), cooked and reserved
Mix the ricotta, parmesan, nutmeg, and salt and pepper to taste. Set aside.
For the pasta, place eggs, water, flour, and salt in mixer. Use a dough hook to knead dough until it comes together, and finish kneading by hand for a minute or two. The consistency of the dough should almost be like play-doh. Cover with saran wrap and let it rest for 30 minutes. Follow pasta attachment to roll dough until it is about 1/16 inch. Trim edges, and fold, being sure to flour it so that it doesn’t stick.
Lay pasta sheets flat, and cut 12 equally-sized squares (about 5-6 inches). Pipe rings of filling onto six of the squares, leaving the centre empty for the egg yolk. This acts as a nest to keep the yolk in place. Place egg yolks gently into the centre, being careful not to break it.
Brush the edges with water, and cover with the remaining six squares, sealing it around the filling and egg yolk. Use a cutter around the filling, to cut each ravioli. These can be placed on a tray and frozen if needed.
Have a salted pot of water to boil. Meanwhile, what the butter, and add the mushrooms, wine, and sage. Remove from pan once the butter is melted and mushrooms sautéed.
Add the ravioli to the pot 1 or 2 at a time, and cook until they are floating (about 1 1/2 minutes). Remove with slotted spoon and place on a plate. Drizzle with the butter wine sauce and mushrooms, top with diced bacon, and enjoy!