These little square cases may seem irresistible but it requires skill to dish out the perfect egg yolk ravioli. If you have followed Masterchef USA, you would remember the judges (including Chef Gordan Ramsay) gasping when Jennifer Behm had attempted to make egg yolk ravioli in the semi-finals of Season 2.
Ravioli is my favourite amongst pastas. I had once made a mushroom and spinach ravioli in chive butter sauce which came out well on first attempt. In this urge to make ravioli again at home, I thought of attempting the dreaded egg yolk ravioli. But ofcourse with some guidance. So I headed over to Bengaluru Marriott Hotel Whitefield to meet their Italian Chef, Alfonso Montefusco and his team, to master the tricks of the trade. Here’s sharing his recipe:
1 cup whole-milk ricotta cheese
2 large egg yolks
1 tsp finely grated lemon peel
1/4 tsp salt
1/8 tsp (generous) ground black pepper
1 3/4 cups all purpose flour
1/4 tsp salt
3 large egg yolks
6 tbsp (or more) water
5 tsp olive oil
9 large eggs
Butter truffle sauce:
6 tbsp water
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 12 pieces
1 tbsp truffle oil
3 small or 2 medium black truffles, very thinly sliced
1. Mix all ingredients in a small bowl. Keep it in the refrigerator while you make the pasta.
1. Whisk flour and salt in a medium bowl; make shallow well in center. Add egg yolks, 6 tablespoons water, and oil to the well. Using a fork, whisk water, egg yolks, and oil. Gradually work the mixture to form a crumbly texture.
5. Line two baking sheets with parchment. Turn pasta machine to widest setting. Flatten one dough piece to a rectangle (cover remaining pieces with plastic wrap). Run dough through machine two times. Fold uneven ends over to make straight edge. Adjust machine to next narrower setting. Run dough through machine two times, dusting lightly with flour if sticky. Cut dough strip in half crosswise for easier handling. Repeat running dough through machine two more times on each narrower setting until pasta is generous 1/16 inch thick (setting #2), dusting lightly with flour if sticky.