“Uova da Raviolo” is a famous ravioli from the Emilia Romagna Region of Italy up north. The Northern part of Italy is famous for all filled pasta like ravioli. Actually, much of our favorite Italian things are from this region like Parmesan cheese, balsamic vinegar and all filled pastas! This is a large ravioli with a whole egg yolk nestled in ricotta cheese.
The Restaurant that invented it is the “two michelin star” Ristorante San Domenico in Imola, Italy (Emilia Romagna). It has now spread to restaurants in LA, San Francisco, New York and Chicago and was featured in Anthony Bourdains “No Reservations” and Food Network with Mario Batali. Just make it and you will see why it has become so famous, I mean who doesn’t love runny egg yolk oozing out to a delicate cream sauce? Think: Eggs Benedict, but for dinner, Italian Style.
Of course the famous San Domenico Ristorante adds a few glitzy ingredients like shaved truffles and Parmesan cheese, but you can also expect to pay about €40 a plate for it!
It was surprisingly easy to make as my Online Class from Montana can attest! In fact they really knocked it out of the park! I only demonstrated two Uovo Ravioli for the class. I scooped them out of the boiling water and poured the cream sauce over them and demonstrated cutting the ravioli open so that the delightful creamy yellow yolk came pouring out.
Then this class was up and running, they tried the large Uovo Raviolo themselves and took it to the next level! I was so surprised when I saw the pictures of the finished product! They had made dozens and dozens of them and had perfected the recipe that I barely introduced to them! I think it was largely due to the men in the group, it was love at first bite and they wanted to perfect it, already dreaming of adding bacon and Parmesan! Maybe we should name these ravioli “Uovo da Raviolo al Montana”! In fact, all photos are courtesy of The participants of my “Montana” online cooking class!
The great thing about these ravioli is that you can add anything that sounds like it would be good with an egg and let’s face it, thats about everything! Bacon, truffles, lemon, Parmesan, herbs, how every you want to make it!
Uovo da Raviolo
Pasta Dough Ingredients:
- 2 cups flour
- 2 eggs
- 1 teaspoon salt
- 1/3 cup water
Filling Ingredients:
- 1 cup ricotta Ricotta cheese
- Approx 10 Egg yolks
- 1 teaspoon salt
Instructions to make the pasta dough:
- Pour the flour onto a working surface like a wooden board or solid surface countertop.
- Form a “volcano” by making an intention in the mound of flour.
- Crack two eggs into the “volcano”, add salt and whisk with a fork, slowly bringing in the flour sides until you can start to work the dough. If it seems to be a little dry add 1 tablespoon of water. It depends on how big your eggs are, how much water you must add.
- Keep kneading until the dough is smooth and elastic and springs back when you poke it with your finger. (About 5-10 minutes) Place the dough into a plastic container with a tight fitting lid. (This step helps the dough get softer so you can roll it out easier.)
- Cut the dough in half, flour your surface and start to roll it out. It should form a diameter of about 16” and be the thickness of a dime.
- Use a mason jar to cut out the ravioli (about a 4” diameter)
- place 1 tablespoon of ricotta on each circle of pasta , leaving an indention in the Ricotta to nestle the egg yolk into. (You can also use a piping bag to pipe circles onto the circle of pasta)
- gently slide the yolk onto the ricotta (you should have already separated the egg from the white)
- sprinkle a little salt and some lemon zest On each egg yolk
- top with another circle of cut pasta
- moisten the edges of the ravioli with water and seal them together.
- with a spatula, scoop up the ravioli and place on a wax paper lined dinner plate baking dish dusted with flour
- Meanwhile get a pot of water boiling
- add a few ravioli at a time into the boiling water, give them a gentle stir with a spoon to make sure none stick to the bottom
- As soon as they float, count 1 minute and remove them, you want the yolk to be runny
- Top with cream sauce
Lemon Cream Sauce Ingredients:
- 2 Tablespoons butter
- 1 cup cream
- 2 teaspoons corn starch
- 1/2 cup lemon juice
- 1/2 teaspoon salt
- chopped chive or other herbs like thyme
Sauce Instructions:
- Add the corn starch to the cream and whisk, set aside
- melt the butter in a sauce pan
- Add the cream and cornstarch to the butter and whisk together
- Add salt and stir until lightly bubbly
- Remove from heat and reserve
- right before serving add the lemon juice and heat it back up, make sure it is at the consistency you like, not too thick. If it’s thick add a little cream or water to thin it out.
- Serve with chopped chive
