Raviolo al Uovo

You can never have too many main course recipes, so give Raviolo al Uovo a try. For $2.68 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 46g of protein, 87g of fat, and a total of 1373 calories. This recipe serves 4. 7 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 2 hours and 50 minutes. A mixture of flour, chicken stock, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is good. Try Raviolo a Mano (Hand Ravioli), Raviolo Gigante With Fried Egg, and Raviolo With Egg Yolk Truffle Butter for similar recipes.

Servings: 4

Preparation duration: 110 minutes

Cooking duration: 60 minutes

 

Ingredients:

4 slices bacon

1/2 cups chicken stock

2 large eggs plus 4 large egg yolks (all heirloom or organiceggs)

1 pound all-purpose flour

All-purpose flour, as needed

Kosher salt

1/4 cup extra-virgin olive oil

1 cup freshly grated Parmigiano, plus more for garnish

1/4 cup chopped fresh Italian parsley

2 cups ricotta cheese

10 leaves plus 2 sprigs fresh sage

Semolina flour, as needed

1 1/2 sticks unsalted butter

1 to 2 tablespoons water or more if needed

4 whole eggs, plus 1 egg yolk (all heirloom or organic eggs)

Equipment:

frying pan

bowl

pot

slotted spoon

Cooking instruction summary:

To a saute pan over medium-high heat, add the bacon and render until crispy. Remove from the heat and place onto a paper-towel-lined plate. To the bacon fat, add the sage leaves and fry until crispy, about 30 seconds. Season the sage leaves with salt. Finely chop the bacon, crumble the sage and set aside. Reserve for garnish. In a medium bowl, combine the ricotta, Parm, parsley and 2 whole eggs; mix well and sprinkle with salt. Dust a clean work surface lightly with all-purpose flour and lay out 2 sheets of pasta about 12 inches long; brush lightly with water. Equally space 4 dollops of the ricotta mixture on one of the pasta sheets. Then use a spoon to make a nest or small hole in the center of each dollop. Carefully separate the remaining eggs and put a yolk in each ricotta nest; the ricotta should lovingly nestle each yolk (if a yolk breaks, scoop it out with a spoon and don't use it). Cover the ricotta nests and egg yolk with the remaining pasta sheet. Use your index fingers to press around each ricotta nest to seal the edges. Then use a fluted ring cutter or dough roller to cut around each ravioli (they should be 3 to 4 inches in diameter). Reserve the ravioli on a tray generously dusted with semolina. Bring a large pot of well-salted water to a boil. In a large saute pan, melt the butter and chicken stock. Add the sage sprigs and season with salt. Bring this to boil (BTB) and reduce to simmer (RTS). Add the ravioli to the boiling water and cook for about 2 minutes, no more. Using a spider and slotted spoon, carefully transfer the ravioli from the water to the pan with butter and chicken stock and cook for 2 to 3 minutes. If the sauce reduces too much, add a few drops of the pasta cooking water. The sauce should cling to the ravioli in a buttery hug. Transfer the ravioli to serving plates, one per plate. Spoon a little extra sauce over each one, and finish with a sprinkey-dink of grated Parm, the bacon and then the fried sage. Put the all-purpose flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, water and salt. Using a fork, beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading. When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun! When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate. Roll and cut the pasta into desired shape. How smooth and supple!

 

Step by step:


1. To a saute pan over medium-high heat, add the bacon and render until crispy.

2. Remove from the heat and place onto a paper-towel-lined plate. To the bacon fat, add the sage leaves and fry until crispy, about 30 seconds. Season the sage leaves with salt. Finely chop the bacon, crumble the sage and set aside. Reserve for garnish.

3. In a medium bowl, combine the ricotta, Parm, parsley and 2 whole eggs; mix well and sprinkle with salt.

4. Dust a clean work surface lightly with all-purpose flour and lay out 2 sheets of pasta about 12 inches long; brush lightly with water. Equally space 4 dollops of the ricotta mixture on one of the pasta sheets. Then use a spoon to make a nest or small hole in the center of each dollop. Carefully separate the remaining eggs and put a yolk in each ricotta nest; the ricotta should lovingly nestle each yolk (if a yolk breaks, scoop it out with a spoon and don't use it).

5. Cover the ricotta nests and egg yolk with the remaining pasta sheet. Use your index fingers to press around each ricotta nest to seal the edges. Then use a fluted ring cutter or dough roller to cut around each ravioli (they should be 3 to 4 inches in diameter). Reserve the ravioli on a tray generously dusted with semolina.

6. Bring a large pot of well-salted water to a boil. In a large saute pan, melt the butter and chicken stock.

7. Add the sage sprigs and season with salt. Bring this to boil (BTB) and reduce to simmer (RTS).

8. Add the ravioli to the boiling water and cook for about 2 minutes, no more. Using a spider and slotted spoon, carefully transfer the ravioli from the water to the pan with butter and chicken stock and cook for 2 to 3 minutes. If the sauce reduces too much, add a few drops of the pasta cooking water. The sauce should cling to the ravioli in a buttery hug.

9. Transfer the ravioli to serving plates, one per plate. Spoon a little extra sauce over each one, and finish with a sprinkey-dink of grated Parm, the bacon and then the fried sage.

10. Put the all-purpose flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, water and salt.

11. Using a fork, beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.

12. When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!

13. When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.

14. Roll and cut the pasta into desired shape.

15. How smooth and supple!


Nutrition Information:

Quickview
1373k Calories
46g Protein
87g Total Fat
99g Carbs
33% Health Score
Limit These
Calories
1373k
69%

Fat
87g
134%

  Saturated Fat
43g
271%

Carbohydrates
99g
33%

  Sugar
1g
2%

Cholesterol
442mg
147%

Sodium
962mg
42%

Get Enough Of These
Protein
46g
93%

Selenium
89µg
127%

Vitamin B1
1mg
73%

Vitamin B2
1mg
73%

Vitamin K
74µg
71%

Folate
281µg
70%

Phosphorus
672mg
67%

Calcium
622mg
62%

Vitamin A
2486IU
50%

Vitamin B3
8mg
44%

Manganese
0.88mg
44%

Iron
7mg
43%

Copper
0.59mg
30%

Zinc
4mg
27%

Vitamin E
4mg
27%

Vitamin B12
1µg
24%

Vitamin B5
2mg
20%

Vitamin D
2µg
16%

Magnesium
64mg
16%

Vitamin B6
0.32mg
16%

Fiber
3g
14%

Potassium
459mg
13%

Vitamin C
5mg
6%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Pumpkin Pie Martini
Cumin-Roasted Shrimp with Green Chile Cocktail Sauce
HEALTHY Oreo Cashew Butter Cups
Grilled Chicken Caprese Pasta
Japanese Mushroom Flatbread
Chocolate Avocado Smoothie
Low Fat Scalloped Potatoes
Nectarine Salsa
Ultimate Caramel Apples – A Favorite Fall Treat
Sloppy Jane Sliders
Food Trivia

The first soup was made from hippopotamus and dates back to 6000 B.C.

Food Joke

There once was an accountant who lived her whole life without ever taking advantage of any of the people she worked for. In fact, she made sure that every job she did resulted in a win-win situation. One day while walking down the street she was tragically hit by a bus and she died. Her soul arrived up in heaven where she was met at the Pearly Gates by St. Peter himself. "Welcome to Heaven," said St. Peter. "Before you get settled in though it seems we have a problem. You see, strangely enough, we've never once had an accountant make it this far and we're not really sure what to do with you." "No problem, just let me in." said the accountant. "Well, I'd like to, but I have higher orders. What we're going to do is let you have a day in Hell and a day in Heaven and then you can choose whichever one you want to spend an eternity in." "Actually, I think I've made up my mind...I prefer to stay in Heaven" "Sorry, we have rules..." And with that St. Peter put the accountant in an elevator and it went down-down-down to hell. The doors opened and the accountant found herself stepping out onto the putting green of a beautiful golf course. In the distance was a country club and standing in front of her were all her friends - fellow accountants that she had worked with and they were all dressed in evening gowns and cheering for her. They ran up and kissed her on both cheeks and they talked about old times. They played an excellent round of golf and at night went to the country club where she enjoyed an excellent steak and lobster dinner. She met the Devil who was actually a really nice guy and she had a great time telling jokes and dancing. The accountant was having such a good time that before she knew it, it was time to leave. Everybody shook her hand and waved goodbye as she got on the elevator. The elevator went up-up-up and opened back up at the Pearly Gates and found St. Peter waiting for her. "Now it's time to spend a day in heaven." So the accountant spent the next 24 hours lounging around on clouds and playing the harp and singing. She had a great time and before she knew it her 24 hours were up and St. Peter came and got her. "So, you've spent a day in hell and you've spent a day in heaven. Now you must choose your eternity." The accountant paused for a second and then replied, "Well, I never thought I'd say this, I mean, Heaven has been really great and all, but I think I had a better time in Hell." So St. Peter escorted her to the elevator and again the accountant went down-down-down back to Hell. When the doors of the elevator opened she found herself standing in a desolate wasteland covered in garbage and filth. She saw her friends were dressed in rags and were picking up the garbage and putting it in sacks. The Devil came up to her and put his arm around her. "I don't understand," stammered the accountant, "Yesterday I was here and there was a golf course and a country club and we ate lobster and we danced and had a great time. Now all there is is a wasteland of garbage and all my friends look miserable." The Devil looked at her and smiled. "That's because yesterday you were a recruit, but today you're staff." -------------------------------------------------------------------------------- An accountant applies for the position of Chief Financial Officer. There are a number of candidates and he is called in for an interview. They ask him a number of questions and one of the panel suddenly says "What is nine multiplied by four?" He thinks quickly and says "Thirty five." When the interview is over he goes outside, takes out his calculator and finds the correct answer is not thirty five. He thinks "Well, I blew that" and goes home very disappointed. Next day he is rung up and told he has got the job. "Wonderful," he says, "but what about nine multiplied by four? My answer wasn't right" "We know, but of all the candidates you came the closest."

Popular Recipes
Baked Turkey Taquitos

Laurens Latest

Italian Stuffed Cherry Peppers

Food Republic

Acorn Squash Enchilada Sauce

The Faux Martha

Browned Butter Pecan Chippers

Life Made Simple

Cream of Vegetable Soup

Taste of Home