Always my beloved homemade egg pasta! These ravioli stuffed with egg yolk are part of the same ' mixed’ fettuccine with lemon and bottarga, the maltagliati with salmon and ravioli with ricotta and robiola cheese with tomato. The only trick, Since the yolk should remain soft, you pull the dough as thin as possible: I pulled in 8. As a condiment, a drizzle of olive oil, some’ balck pepper, Mint and a bed of purple cabbage cream softened by a little squacquerone. I consider 2 ravioli as a portion, but keep in mind that in each there is a yolk raviolone, then for the second I would suggest a nice mixed salad…
Ingredients for 4 people:
- 150 grams of thinly homemade egg
- one egg white
for the filling
- 8 egg yolks
- salt and pepper
for the dressing
- medium purple cabbage
- half fresh onion
- an anchovy fillet
- salt and pepper
- 100 grams of squacquerone cheese or soft cheese
- 4 Tablespoons extra virgin olive oil
Derive from the browse, with a pastry rings about 10 cm in diameter, 16 discs. Put in the center of each disk of dough one yolk, a tiny pinch of salt and a little pepper. Brush the outer edge of the ravioli with a little egg white and place another disc of dough, by pressing right on the edge and trying not to leave air bubbles inside: to seal the ravioli, pull the edge with the prongs of a fork, pressing well but being careful not to pierce the dough. Put the ravioli so get over a table well floured.
For the sauce, chop the onion and let it dry in a non-stick pan with oil. Add the anchovy fillet crushing it well with a fork to melt it and finally, add the chopped purple cabbage. Add salt and cook the whole thing, adding if necessary a little hot water, until the cabbage will not be tender. Pass the vegetables to the mixer together with squacquerone until the mixture is smooth and homogeneous.
Cook the ravioli in plenty of boiling water for a minute and a half (If the dough is thin enough pasta will cook the egg yolk and instead will remain soft). Serve by putting on the bottom of the plate a little cream of purple cabbage and squacquerone, on which to place the two ravioli. Toss with a drizzle of extra virgin olive oil, freshly ground pepper, a little chopped Mint.
THE PAIRING: The aromas and taste of this dumpling with egg on creamed purple cabbage and Mint combine well to an Italian Riviera Doc Pigato. We chose “The Suns“, produced by Foresti. Is’ a wine with a straw color, with strong scents, hints of peach, honey, flowers. The palate is dry, soft with a final bitter mouth.