We had another Taste of Italy at Phipps cooking class this past week, and I decided to throw in a bonus ravioli demo. The classic raviolo con u’ovo, or single ravioli with egg yolk, is a dish I have been making for years. The pasta dough recipe is one that has been covered on this blog before and is the same one we used here. I rolled out the pasta as the previous post showed, but instead of cutting it into tagliatelle, I kept the sheets whole. Using a piping bag, I created nests of ricotta cheese (mixed with parmigiano-reggiano, salt & pepper) to rest the egg yolk into.
Once all the nests are filled with egg yolks, I spray a little water to help the top stick to the bottom, and fold it over all at once. The individual ravioli are formed by hand being careful not to break the yolks.
I cut these ones into squares using a pastry roller, but I have normally done them with a large round cookie cutter, either way works. The idea here is that the sauce is now inside of the pasta, so we simply toss the cooked pasta (place carefully in boiling water for 30-45 seconds) in butter and serve. When you cut into the raviolo, the yolk spills out and mixes with the ricotta cheese to make the sauce. We then plated each one for the class to try, luckily I had some good helpers with me.
My classes at Phipps are sold out for the year, but I will be booking some more dates starting in 2020, so keep your eyes out. In the meantime, if you would like to have a private cooking class or dinner, please email me at firstname.lastname@example.org Follow me on instagram @chefmelnick to see what I have been up to. Enjoy Food, Friends, & Life