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Photo credit: Nithin Sagi
Recipe credit: Chef Alfonso Montefusco,
Bengaluru Marriott Hotel Whitefield

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:

DSC_0835Filling:
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
Pasta:
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

Method:
For filling:
1. Mix all ingredients in a small bowl. Keep it in the refrigerator while you make the pasta.
For 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.
2. Knead in bowl until dough comes together, adding more water by 1/2 teaspoonfuls if dry.
3. Turn dough out onto lightly floured work surface and knead until smooth and elastic, about five minutes.
4. Divide into four equal portions. Cover with plastic wrap; let it rest on work surface 30 minutes.
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.
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6. Whisk 1 egg in a small bowl for egg wash.
7. Place dough strips on work surface. Cut each strip into three 4-inch squares, trimming as needed. Place three pasta squares on the prepared baking sheet.
8. Place one rounded tablespoon ricotta filling in the center of each of the three squares, spreading it to form a small circle. Make well in center of the filling so that it is large enough to hold one egg yolk. Carefully break one egg open and separate yolk from the white (reserve egg white for another use). Gently place egg yolk in the centre of the filling.
9. Brush edges of pasta dough with egg wash. Carefully place one pasta square atop egg yolk, pressing edges of pasta squares together to seal tightly, enclosing yolk and filling completely.
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10. Dust ravioli lightly with flour. Repeat procedure with the remaining pasta, ricotta filling, yolks, and egg wash for a total of 8 ravioli.
11. Add enough water to a large skillet; sprinkle with salt. Bring water to boil. Working in 2 batches, gently slide ravioli into skillet, egg yolk side up; adjust heat to keep water below rolling boil and cook just until pasta is tender, being careful not to overcook egg yolks, about 3 minutes (do not turn ravioli over).
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For sauce:
1. Pour 6 tablespoons water into a large skillet and bring to boil over medium-high heat. Add butter and stir until melted and bubbling. Stir in truffle oil and sliced truffles. Season sauce to taste with salt and pepper. Remove from heat.With slotted spoon, transfer 2 ravioli to a plate. Spoon sauce over. Serve hot.
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