Raviolo al' Uovo (Runny Yolk Ravioli)
Are you a fan of that creamy, rich, runny egg yolk? Then join me in making (and eating!) these delicious ravioli! There are so many ways to make ravioli, but this may be my favorite. The creamy yolk and ricotta combined with a nutty brown butter sauce and crispy, salty pancetta makes for an epic eating experience. Don't be intimidated by the fancy name - these are easier to make than you think!
Here's how to make them:
1 package (at least 24) extra-large wonton wrappers (if you can find circular wrappers, get these)
1 cup whole milk ricotta cheese
1/4 cup Parmesan cheese, grated
1/4 cup fresh parsley, chopped
1 dozen egg yolks
3 oz. pancetta or prosciutto, cut into small pieces
1 stick salted butter
Salt and pepper, to taste
Combine the ricotta, parmesan, and parsley in a small bowl and set aside.
In a small pan over medium heat, add the pancetta (or prosciutto) and cook until it's crispy. Set aside.
Place the wonton wrappers in a single layer on a clean surface or silicone mat.
Put a tablespoon of the cheese/parsley mixture in the middle of each wonton wrapper.
Use the back of the spoon to make a cup-shaped divot in the center of the ricotta mixture (this will hold the egg yolk).
Gently slide the egg yolk into the ricotta divot, being careful to keep the yolk intact. TIP: An easy way to separate the egg yolk from the white is to gently crack the egg and catch the yolk in your hand, allowing the white to run through your fingers.
With a small amount of water, use your fingers to wet the edges of the wonton wrapper. This will help to keep it sealed.
Carefully place another wonton wrapper over the yolk.
Using your fingers, press firmly on the outside of the wrapper to seal it.
If you couldn't find circular wrappers, use a knife to cut out a circle, leaving some wonton dough around the outside of each ravioli. Be sure to wet them like in step #6 then add the top wrapper and seal.
Melt the butter in a small pot over medium-high heat until it just begins to brown and get that nutty scent. Turn the heat off and set it aside.
Bring a large pot of water to a gentle boil, then turn the burner off.
When the water is no longer bubbling, use a slotted spoon to gently lower the ravioli into the pot.
Boil for about 1 1/2-2 minutes, but watch to make sure the yolk doesn’t become firm.
Remove immediately with a slotted spoon.
Place the ravioli in a shallow bowl.
Drizzle the ravioli with the brown butter and top with the crispy pancetta or prosciutto and enjoy!
Did you make it? Share pics in the comments!