Poached Yolk-Stuffed Ravioli

Poached Yolk-Stuffed Ravioli

Reprinted with permission from The Perfect Egg, by Teri Lyn Fisher and Jenny Park, copyright© 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.

Inspired by L’Atelier de Joël Robuchon in London, England

Poached Yolk-Stuffed Ravioli | http://saltandwind.com I had this amazing pasta dish at L’Atelier de Joël Robuchon in London: just four ravioli. As I cut one open, I was delighted to see a yolk run out...
Cuisine
Ingredients
20
Hands-On Time
45 minutes
Total Time
45 minutes
Yield
-
Servings
4
Diet
Poached Yolk-Stuffed Ravioli | http://saltandwind.com
Skill
Intermediate
Course
Appetizer, Brunch, Dinner, Lunch, Main, Noodles, Snack
Cuisine
American, French, Italian
Ingredients
20
Hands-On Time
45 minutes
Total Time
45 minutes
Yield
-
Servings
4
Diet
Vegetarian
Poached Yolk-Stuffed Ravioli | http://saltandwind.com

I had this amazing pasta dish at L’Atelier de Joël Robuchon in London: just four ravioli. As I cut one open, I was delighted to see a yolk run out. It was instantly memorable, and the yolk gave a creamy texture to the pasta. We’ve added herbs to the pasta dough in our version, an easy way to transform it from plain to stunning. - Teri

Ingredients

  • 8 ounces your favorite egg pasta dough
  • Fresh flat-leaf parsley leaves

    for pasta

  • semolina flour
  • 1/2 cup whole milk ricotta cheese
  • 1/4 cup Mascarpone cheese

    at room temperature

  • 1 medium egg yolk

    lightly beaten

  • 3 tablespoons grated Parmesan cheese

    plus more for garnish

  • 1 tablespoon minced fresh thyme
  • 2 teaspoons thinly sliced fresh chives
  • 1 clove garlic

    minced

  • kosher salt and Freshly ground black pepper
  • 1 (750 ml) bottle Pinot Grigio wine
  • 4 fresh thyme sprigs

    plus a few more leaves for garnish

  • 2 cups heavy cream
  • 1 cup cold unsalted butter

    cut into cubes

  • Grated zest and juice of 1 orange

    plus more zest for garnish

  • Grated zest and juice of 1 lemon

    plus more zest for garnish

  • kosher salt and Freshly ground black pepper
  • 20 quail eggs

    yolks

  • 1 large chicken egg

    whisked with 2 tablespoons water

Instructions

On a lightly floured work surface, roll out the pasta dough into a paper-thin sheet about 12 inches long and 24 inches wide. Cut the sheet lengthwise into strips 6 inches wide. You should have 4 strips. Top one-third of the strips with 2 rows of parsley leaves. Top each parsley-topped strip with a plain pasta strip. Roll out the stacked strips until they are paper-thin and the parsley leaves are encased in the dough. Gently toss the pasta with semolina and cover with plastic wrap until ready to use.

To make the filling, combine the ricotta, mascarpone, egg yolk, Parmesan, thyme, chives, and garlic in a bowl and mix well. Season with salt and pepper and set aside.

To make the beurre blanc, combine the wine and thyme in a saucepan and bring to a simmer over medium heat. Simmer for 12 to 15 minutes until reduced to 2⁄3 cup. Stir in the cream and continue to simmer until reduced to 1 cup. Whisk in the butter, a few cubes at a time, until all of it has been incorporated. The sauce should thicken enough to coat the back of a wooden spoon. Add the orange and the lemon zest and juice, mixing well, and season with salt and pepper. Set aside and keep warm in a water bath until ready to use.

To fill the ravioli, lay the pasta strips flat on a work surface and brush away any excess semolina. Place tablespoon-sized dollops of filling every 2 inches along the length of two of the strips, making 12 mounds in all. Using the back of a teaspoon, create a hollow in each mound of filling and carefully place a quail yolk in each hollow. Brush the egg and water mixture on the dough surrounding each mound. Carefully lay a second pasta strip over the top and gently press around each mound to release any air bubbles and seal the ravioli. Center a 2-inch round cutter around each mound to cut out the ravioli. You should have 20.

Fill a large stockpot three-quarters full of salted water and bring to a boil over high heat. Gently slide the ravioli into the boiling water and cook at a gentle boil for 3 minutes, just enough to cook them through; the pasta will become opaque. Using a slotted spoon, retrieve the ravioli and divide them evenly among 4 plates.

Footnotes

Photographs copyright © 2015 by Teri Lyn Fisher

http://saltandwind.com/recipes/314-poached-yolk-stuffed-ravioli-recipe

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