Food
Egg yolk STUFFED Raviolo 💛
Egg yolk-stuffed pasta might seem tricky, but Gabe shows how you can totally pull it off.
Watch Gabe make it on his cooking series, #CookLikeAnItalian.
Get the recipe 👇
Raviolo al Uovo
Level: Intermediate
Total: 1 hr 40 min
Active: 1 hr 20 min
Yield: 4 servings
Ingredients
Fresh Pasta:
2 cups 00 flour, plus more for dusting and kneading
Kosher salt
6 large egg yolks
2 to 3 tablespoons cold water
1 tablespoon olive oil
Cheese and Egg Filling:
1 cup fresh ricotta
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper
12 large egg yolks
1 large whole egg, for brushing
Brown Butter Sauce:
6 tablespoons unsalted butter
8 fresh sage leaves
Freshly grated Parmigiano-Reggiano, for serving
Directions
Special equipment: a piping bag fitted with a medium round tip; a pasta machine; a 3 1/2-inch round cutter
For the fresh pasta: Add the flour to a food processor with a large pinch of salt and pulse to combine. Whisk the egg yolks, 2 tablespoons cold water and the oil together in a liquid measuring cup. With the food processor running, pour the egg mixture through the feed tube and process until a dough forms, adding a tablespoon of water if the dough is crumbly or a tablespoon of flour if it’s too wet. Process until the dough is smooth and springy, 30 to 40 seconds. Transfer to a floured surface and knead a few times. Wrap in plastic wrap and set aside for 30 minutes.
While the dough rests, make the cheese and egg filling: Pulse the ricotta, Parmigiano, parsley, 3/4 teaspoon salt and several grinds of black pepper in a food processor until smooth and combined, scraping down the sides with a rubber spatula as needed. Transfer to a piping bag fitted with a medium round tip.
Once the dough has rested, cut it into 4 equal pieces. Cover 3 pieces with a kitchen towel and set aside. Flatten the remaining piece of dough and dust with flour. Run it through the widest setting of a pasta machine, dusting with more flour during the rolling process as needed.
Fold the dough into thirds like a letter and feed it through the same setting, then continue running the dough through the machine, moving to a thinner setting each time, until you have a long, very thin sheet (it will be number 8 on a KitchenAid pasta attachment). Cut the dough sheet in half crosswise, then place on a flour-dusted baking sheet. Cover with a clean kitchen towel to keep it from drying out. Repeat with the remaining 3 pieces of dough. You should have 8 sheets of pasta in total.
Put a sheet of pasta on a clean work surface and pipe 3 circles of the cheese mixture about 2 1/4 inches wide each, making sure to leave at least a 1-inch border of pasta dough all around. Place 1 egg yolk in each well.
Crack the 1 whole egg into a small bowl and beat lightly with a fork.
Brush the edge of the pasta sheet with the egg and then top with another sheet of pasta. Working from the edge of the filling outward, firmly press the dough sheets together, making sure there are no air bubbles. Firmly press a 3 1/2-inch round cutter around each filling to create 3 raviolo. Set aside on a baking sheet lined with parchment paper and dusted with flour. Cover with a clean kitchen towel to keep it from drying out. Repeat with the remaining sheets of pasta, filling and egg yolks to create 12 raviolo in total.
Meanwhile, bring a large pot of salted water to a boil.
For the brown butter sauce: Melt the butter in a small skillet with the sage leaves over medium heat and cook, swirling often, until the butter is golden brown and the sage is fried and crisp, about 3 minutes. Set aside.
Gently drop the ravioli into the boiling water and cook until the pasta is tender and the egg is still runny, about 4 minutes. Remove from the water with a slotted spoon or handheld strainer and place the ravioli in 4 shallow serving bowls. Top each with a few sage leaves and evenly spoon the browned butter over. Sprinkle with Parmigiano and serve immediately.
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Roman Pizza Bianca
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 4 hr 20 min
Prep: 30 min
Inactive: 3 hr 35 min
Cook: 15 min
Yield: 6 to 8 servings
Ingredients
2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
2 cups warm water (105 degrees F to 115 degrees F)
5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
2 teaspoons fine sea salt
1/4 cup olive oil, plus more for the bowl
Kosher salt and freshly ground black pepper
1 pound taleggio cheese, rind removed and cut into thin slices
2 cups fresh ricotta cheese
1/2 cup grated Parmigiano-Reggiano
4 ounces baby arugula
White truffle oil, for garnish
Directions
Dissolve the yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour 1 tablespoon at a time (up to 1/2 cup), stirring until the dough comes away from the bowl but is still sticky. Turn the dough out onto a lightly floured work surface and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape the dough from the surface). Repeat until it’s easier to handle, about 10 times. Finish kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes. Shape the dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic and let rise in a warm place until it doubles in volume, about 3 hours. Press it with your finger to see if it’s done; an indent should remain.
Prepare the charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash) and add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, leaving the other half with no coals.
Gently remove the dough from the bowl and divide in 4 pieces. Shape the pieces into rounds and let them rest on a sheet pan, covered with a clean side towel, for 30 minutes.
Stretch and shape each piece of dough into a large rectangle or circle on a flat surface. Brush the tops of each with the some olive oil and season with salt and pepper. Place on the grill directly over the coals, oiled-side down, and grill until lightly golden brown, about 1 minute. Flip over and grill for 1 minute longer. Remove from the grill and arrange the taleggio over the top. Then dollop on some ricotta and sprinkle with Parmigiano-Reggiano. Return to the grill on the opposite side (for indirect grilling). Cover and grill until the cheese is melted and bubbly. Top each pizza with the arugula and drizzle with truffle oil.
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