Egg Yolk Ravioli

Recipe by: Al Brady

Preparation : 40 min

Cooking : 15 min

Total time : 1 h 5

Rest : 10 min

Equipment

Pan, Cutter

3 people

75 g fine semolina

240 g 00 flour

4 whole eggs

20 g butter

2 shallots, finely chopped

250 g ricotta cheese

20 g fresh herbs (basil, parsley and dill)

0.5 tsp grated nutmeg

30 g grated parmesan cheese

1 lemon (zest)

1 pinch salt

1 pinch black pepper

6 egg yolks, seperated

100 g butter

50 g pancetta, finely diced

8 leaves sage, finely shredded

1 lemon, juice and zest

Associated products

5200XL PREMIUM FOOD PROCESSOR

5200XL FOOD PROCESSOR

4200XL FOOD PROCESSOR

3200XL FOOD PROCESSOR

RECIPE STEPS

1Prepare the Pasta Dough: Combine the 00 flour, fine semolina, and eggs in the Magimix Food Pro 5200XL. Give everything a quick blitz until the dough begins to come together. Transfer the dough to a floured surface and knead it for a few minutes to develop the gluten. Once smooth and elastic, cover the dough and let it rest for 10 minutes.

75 g fine semolina
240 g 00 flour
4 whole eggs

2Make the Filling: While the pasta dough rests, prepare the filling. Heat the butter in a pan over medium heat and add the finely chopped shallots. Cook until they are soft and tender, then set them aside to cool. In the Magimix Food Processor, combine the ricotta cheese, cooled shallots, fresh herbs, grated nutmeg, chilli flakes, Parmesan cheese, lemon zest, salt, and black pepper. Blitz everything together until you have a smooth and herby ricotta filling.

100 g butter
2 shallots, finely chopped
250 g ricotta cheese
20 g fresh herbs (basil, parsley and dill)
0.5 tsp grated nutmeg
30 g grated parmesan cheese
1 lemon (zest)
1 pinch salt
1 pinch black pepper

3Roll Out the Pasta: Once the dough has rested, divide it into smaller portions. Roll each portion through a pasta machine, gradually making it thinner with each pass, until you have a long, thin sheet of pasta. Lay the sheet out on a floured surface and use a round cutter to cut out circles of pasta.

4Assemble the Ravioli: Pipe a small mound of the ricotta filling onto each pasta circle, creating a little nest. Carefully place an egg yolk into the centre of each nest. Top with another pasta circle and gently press around the yolk and filling to seal the ravioli. Use a cutter to trim the ravioli neatly, and repeat this process with the remaining pasta and filling.

6 egg yolks, seperated

5Cook the Ravioli: Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 2 minutes, until they float to the surface.

6Prepare the Sage & Pancetta Beurre Noisette: While the ravioli cooks, prepare the beurre noisette. Toss the finely diced pancetta into a pan and cook over a medium heat until crispy. Add the butter and continue to cook until it starts to brown and develop a nutty aroma. Remove form the heat and toss in the shredded sage leaves and cook briefly until fragrant. Finally, add the lemon zest and juice, and stir everything together.

20 g butter

7Serve: Once the ravioli are cooked, carefully remove them from the water and place them on a serving plate. Spoon the sage and pancetta beurre noisette over the ravioli.