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Ingredients
- Egg yolk ravioli
- 250 grams flour
- pinch of salt
- 3 eggs
- 1 tablespoon olive oil
- 1/3 cup ricotta
- 2 eggs yolks
- Brown butter and hazelnut sauce
- 1 tablespoon fresh oregano
- a small handful of hazelnuts
- salt
- freshly grounded pepper
- 1/4 teaspoon lemon juice
Details
Preparation time 10mins
Cooking time 40mins
Adapted from gourmantineblog.com
Preparation
Step 1
To make the pasta, in a food processor combine flour, salt and pulse a few times.
Lightly beat the eggs with oil and add to flour. Pulse till the dough starts coming together.
Remove from the food processor and knead for a few minutes. Cover with a plastic wrap and let it rest for at least 30 minutes.
Once the pasta dough has rested, cut it into 3 pieces and roll as thinly as you can.
Using a pastry cutter, cut out 4 circles. Spoon a tablespoon of ricotta onto the circles, making room for the egg yolk in the centre and about a 1 cm on the sides. Gently place the egg yolk in centre and season with pepper.
Brush the sides with egg whites and carefully place another circle on top, sealing off completely.
For the brown butter sauce, preheat oven to 356F/180C. Toast hazelnuts for 10 minutes, then let them cool and then chop them roughly.
Melt butter in a large pan over medium heat and cook until butter just begins to brown and add oregano. Browning butter will take about 4-5 minutes, careful not to burn it. Take of the heat, add lemon, hazelnuts and season with salt and pepper.
Boil the ravioli for 3 minutes, drain and serve with brown butter sauce.
You can make ravioli from the rest of the dough too, I’ve simply cut it and served it with the same brown butter sauce, adding the remaining ricotta on top.
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