Here's another dumpling with egg yolk. Because when I get a craze there is nothing to distract me. This time I seasoned simply with a little extra virgin olive oil and set on a bed of creamy Buffalo mozzarella with roasted pistachios, topped with two asparagus tips. The only care you need is to pull the dough really thin, otherwise in the time it takes to cook the egg yolk is in danger of becoming hard and instead must remain soft.
Ingredients for 4 RAVIOLI:
- 100 grams of egg noodles (follow the recipe in ‘basics‘) to pull in a very thin sheet from which 8 disks of pasta
- 4 egg yolks
- 1 egg white
- salt and pepper
- a Buffalo mozzarella from 150 grams
- 8 asparagus tips
- 30 grams of pistachios
- extra virgin olive oil as required
- 8 asparagus tips
- 10 grams of butter
Prepare the cream of mozzarella by blending the hoax with a drizzle of extra virgin olive oil and a pinch of salt, until creamy foamy and homogeneous.
Toast the pistachios in a pan for a minute and then chop them roughly. Steaming the asparagus tips for 5 minutes and toss for a minute in a pan with butter, some’ salt and pepper.
Place on a floured the eight discs of dough and put in the center of each, a whole egg yolk. Then brush the edge of dumpling with a little egg white and adhere the other disk, taking care not to leave air pockets inside and stick the edges between them. Press gently to seal the edges with the prongs of a fork. Cook the ravioli in salted water: If they are fairly thin should bake in 3 minutes and the yolk should remain soft inside.
Serve ravioli dressed with a drizzle of extra virgin olive oil on a bed of creamy Buffalo mozzarella, decorate with toasted pistachios and with asparagus tips.
THE PAIRING: NET but delicate flavors of this dish we chose a Sauvignon Doc Collio, produced by Tenute Ambrogio e Giovanni Folonari. Ronco dei Folo scent of white fruit and elder: its taste is fresh and persistent taste. It should be drunk chilled at about 12 degrees.