Make the Ravioli Filling: Combine the drained ricotta, mascarpone, chopped basil leaves, Parmesan cheese and egg. Season with salt and pepper; mix well. Give it a taste (it should be highly seasoned). Cover and chill until ready to use.
See below for VERY detailed recipe instructions
Note: The pasta portion of this recipe can be used for all kinds of pasta like, Ravioli, Lasagna, Fettucini, Spaghetti and more
First Pour (4) cups of flour right onto the counter. The proper way to make home-made pasta is to mix the pasta right on the counter. I know this to be true because that’s how my grandma and mom did it
Important note about the flour: Be careful not to pack the flour. If you don’t have a large flour container, you need to pour the flour into a large bowl and scoop out flour from that. Do not try to scoop flour out from the bag, you may end up packing the flour as a result. If you have the flour in a large container of some sort you can fluff up the flour by taking your 1 cup measuring scoop and scoop up and drop the flour several times thus adding some air into the flour, then lightly scoop up 1 cup piled to overflowing and with the back of a butter knife, scrape off the excess, leaving you with a perfect measurement. Do not tap the cup or shake it because again, this can pack the flour. You want to keep the flour nice and fluffy.
Next Crack (4) eggs into a bowl and lightly beat the eggs. Do not add any seasoning at this point, no salt or pepper like you might want to put in. Next Make a well in the pile of flour you now have sitting on the table. Think of it as a nice little nest for the eggs. You will then slowly and carefully pour the eggs into the well you made in the center of the flour pile. (The step by step photos will visually explain all of this for you)
Next Now, after you have poured the eggs into the pile of flour you will want to slowly start pushing the edge of the flour pile into the center and on top of the eggs while slowly mixing it all together. This will get messy. At one point the egg pool will break through the flour wall and ooze out onto your counter. You have to be quick at this point and scoop the egg back over towards the flour pile while constantly trying to mix it all together with your hands. This is a very messy process but don’t worry about it, just get messy. You will need to view the step-by-step photo to fully understand how this works. You are going to be working with this pile of goo for a while. Keep working at it trying to get it all to stick together. After few minutes of working with the egg and flour you will want to add in the 1-1/2 tsp. of salt then work with the pasta dough some more.
Note: Most people use a fork for the above process but I like to use my hands for this because that is how grandma did it!
Next Then add in the 2 tsp. of Olive Oil, work some more and then add the 2 tsp. of warm water and work with the dough some more. You will notice when you add a little bit of water the dough will get slimy and sticky, this is okay, just keep working with it, you will find it will get smooth and elastic.
Next At this point you will now be ready to start kneading the dough. You are going to have to use some muscle! You will need to knead the dough for a good 10 – 20 minutes. (All depends on humidity and temperature of the room) You are really going to have to work hard at this point and you will probably break a sweat! Don’t just use your fingers to knead the dough. You have to use the whole palm of your hand with your other hand on top of that using a lot of force as you press down. Fold over and press again. You can even slap the dough hard down onto the counter and fold again and push again, repeating this over and over until you get a nice smooth elastic dough ball. You may have to add more than the 2 tsp. of warm water that is mentioned in the ingredient measurements, (for the Raviolis you see in the photos I used a total of approximately 4 tsp. of water). Just remember when you add more water, add just a little at a time. When your dough ball is ready it should have a nice smooth feel and be elastic to the touch, meaning you can press into it with your thumb and the indentation will bounce back up about half way or more. Getting the dough ball right is the most important part of this recipe.
Next Now you are going to make the Ravioli filling. Get a large bowl and put the following items into the bowl; 1 lb. Ricotta Cheese, (1) Egg, 1/2 cup of Parmesan Cheese, 1/4 cup of fresh parsley (finely chopped), a dash of coarse ground black pepper and 1 tsp. Sweat Basil (grind the basil up in the palm of your hand and then put it in the mix). Now mix this up well with a fork then set this Ravioli filling aside to use later. You can get very creative with this filling adding Spinach and all kinds of yummy stuff, but for now lets stick with this simple Ricotta cheese filling I have spelled out.
Next Now you will work with the pasta machine. For some helpful tips on how to use a pasta machine, check out this page from the italian-americans.com website: (How to use a Hand Cranked Pasta Machine). You will need to roll out your dough ball so that you have a large amount of dough flattened down to 1″ high. Then you will cut strips of dough that will be 3-1/2″x1″x1″ in size. Pinch one end of the rectangular pasta dough strips that you created so it will catch in the rollers. This is important. Set your flat pasta roller setting to “7”, run it through, and then set it to “3” and run it through again and this will be the perfect thickness for Ravioli. Be sure to check the photos in regards to this process. They will help you better understand this process.
Next After you have the Ravioli pasta strips all rolled out and ready to work with you will want to start making each Ravioli by hand. This is a lot of work, but it’s how grandma did it and you will be rewarded with the best Raviolis you ever had, so persevere! Here is the process of the creation of one Ravioli: Take a precut rectangle of pasta dough (approximately 2-1/4″ wide and 3-1/2″ long), drop 1/4 – 1/2 tsp. of filling onto one end of the rectangle while leaving ample space on all sides of the filling so the ends can be sealed together. Fold it over, then squeeze the edges together with your fingers being sure that there is no filling oozing out anywhere, then with a fork, press hard on the two sides basically fusing the pasta together creating a water tight seal. You don’t want the filling to fall out while you are boiling the Raviolis. Walla! You now have one Ravioli. Just do this 99 more times and your ready to cook So you finish making all the Raviolis and you have a table full of Raviolis drying on the table waiting to be cooked. I then take some cookie sheets, put wax paper on them and put all the pre-made Ravioli on these sheets so I can clear off my table.
Next Before I do any cooking. I let the Raviolis sit on the counter while I get the kitchen all cleaned up and the table all set and ready to go. Once you start the Raviolis cooking you need everything ready to go, you want to serve these very fresh from the pot. Be sure to have the sauce ready that you want to use. You can use a nice Alfredo sauce or a nice red sauce. For the red sauce I, of course, recommend Anthony’s Pasta Sauce and Meatballs I usually have a nice red sauce with these Raviolis. I don’t have a recipe for Alfredo sauce on the site yet, but all you use for Alfredo sauce is, Half and Half cream, Butter, Parmesan, Parsley and Course ground black pepper. Some of each, mix it up, heat it up, and pour it on the Raviolis.. so good!
Next Cooking the Raviolis: Bring a large pot of water to a rapid boil and drop in your Raviolis, cook for about 10 minutes. Do not pour out the water and ravioli’s into a strainer, they might fall apart. Gently take the Ravioli’s out of the water with a slotted spoon. Place them on a plate and quickly pour your desired sauce on them. Serve immediately! EnJoY!
Homemade Raviolis with Ricotta Cheese Filling.
Prep time: A few hours. Take your time with this and enjoy the process Cook time: 10 min. for each batch of Raviolis. Yield: Approx. 8 – 10 servings.
4 cups of unbleached flour (Semolina flour if you can find it, but not a must) 4 large eggs (Preferably Chicken Eggs 2 tsp. olive oil 2 tsp. warm water (You might need to double the water amount when you are kneading your dough.) 1-1/2 tsp. salt Pasta machine (You can get one here if you don’t have one) Rolling pin Note: It is highly recommended that you make these Ravioli’s with the whole family. If you have kids, it’s a great opportunity to get them involved with the process. Good quality family time will be the result
1 lb. ricotta cheese (Preferably POLLY-O brand) 1 large egg 1/2 cup of Parmesan cheese 1/4 cup of fresh parsley (finely chopped) 1 tsp. sweat basil A dash of coarse ground black pepper and 1 tsp. sweat basil
Egg Yolk Raviolo with Truffles – How To
FAQ
Does ravioli contain egg?
Do you use egg to seal ravioli?
How do you fill ravioli?
Should ravioli filling be cooked?
How do you make egg yolk ravioli?
Otherwise, just know that the only ingredient you’ll need to make your own egg yolk ravioli is the filling, along with all-purpose flour, eggs, and salt. It’s also handy to have the right tools (like a cookie cutter or can to cut the dough, and a pastry bag to squeeze out your filling). Let’s get rolling.
What is egg yolk ravioli?
The runny egg yolk magically sits in the center of each single raviolo, surrounded by a delicate spinach and ricotta filling. Not an easy one to make, but delicious to eat – try it for something different and be surprised how delicious it is. Watch the Egg Yolk Ravioli Video Recipe How to make Egg Yolk Ravioli at home Fresh or Frozen spinach?
How long does it take to make egg ravioli?
This homemade egg ravioli is so quick and easy to make and is a great appetizer to serve at dinner parties. The ravioli is filled with a mixture of cheese and an egg yolk that is just so impressive when you cut into it. This dish is made to impress, no one will guess it only took you 20 minutes to make! Want to save this?
How do you serve egg yolk ravioli?
I serve the egg yolk ravioli in a butter sauce laced with salty pancetta, with a finishing squeeze of lemon juice and a sprinkle of fresh parsley for a balancing pop of freshness (I omitted the fresh white truffles used in the original version becausemoney).