- 6
Ingredients
- Ravioli Filling:
- 6 strips bacon, finely chopped
- 2 cloves garlic, finely minced
- 1 1/2 lbs. spinach, stemmed and chopped
- 3/4 C. mascarpone cheese
- 1/4 C. plus 2 T. grated Parmesan
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 6 large eggs, separated, whites discarded
- Pasta dough:
- 4 large eggs
- 1/2 T. milk, or as needed
- 3 C. all-purpose flour, plus extra for kneading
- Brown Butter:
- 3 T. unsalted butter
- 1 1/2 T. chopped fresh sage
- Salt and pepper
- Juice of 1 large lemon
Preparation
Step 1
1. For the filling: In a large skillet, saute the bacon over medium-high heat until the fat is rendered and the bacon is lightly browned, 3 to 4 minutes. Add the garlic and cook until aromatic, about 1 minute. Then add the spinach and cook, stirring occasionally; until wilted and completely dry; about 5 more minutes. Remove to a bowl and cool. Add to bowl and stir in the mascarpone, Parmesan, salt and pepper. Cover and chill.
2. For the dough: In a small bowl, beat the eggs and milk with a fork. Place 2 3/4 C. of the flour in the bowl of a food processor, and, with the motor running, pour the egg mixture through the feed tube. Process until the dough forms a rough ball. (If the dough is dry; add additional milk, 1 tsp. at a time, until a ball forms.) Turn the dough out onto a work surface and knead 5 minutes. It should be slightly sticky (if too dry the layers of the ravioli will not adhere); if too wet, knead in a little more flour.
3. Cut the dough into quarters. Cover three of the dough quarters with a damp paper towel and set aside. Using a pasta machine, roll out the remaining dough as thinly as possible to a strip about 6 inches wide and 20 inches long. Lay the dough strip on a lightly floured work surface. Brush with water. Using about one-sixth of the filling mixture for each mound, spoon three 4-inch mounds, evenly spaced and centered between the top and bottom edges, onto the dough strip; make a well in the center of each to hold an egg yolk. Gently place one unbroken yolk in the center of each mound.
4. Repeat to roll a second dough strip; place over the first strip to cover the filling. Then, working with one ravioli at a time, press around the filling to press out all of the air, and press the layers together. Use a pasta cutter or a very large cookie cutter to cut out 5-inch rounds. Transfer ravioli to a lightly floured baking sheet. Repeat to roll and fill three more ravioli.
5. To serve, bring a large pot of heavily salted water to a boil. Add the ravioli and cook until tender, about 3 minutes. Transfer to warm plates with a slotted spoon.
6. In a medium saucepan or skillet, melt the butter over medium-high heat; cook to a nut brown color. Remove from heat, add the sage, a pinch each of salt and pepper, and the lemon juice. Swirl to combine, then spoon the foaming sauce over the ravioli.