Adventures in Cooking: Raviolo

At a friend’s recently opened Roman style restaurant (about which I will write), I enjoyed a “raviolo” – singular of “ravioli” – a single, large filled pasta. His version has an egg yolk in the middle and it is cooked to just the right point that as you cut into the raviolo, the egg yolk pours out. Very dramatic presentation. I decided to try my hand at the concept and make my own raviolo.

The end result, which looks pretty enough, is about seven inches in diameter. Truly, I did make “ravioli” as there was one for Tawn and one for me. I just like saying “raviolo”. All things considered, it was a bit of a misadventure due to lack of experience and finesse on my part. But we learn from our mistakes, right? Well, I try to.

The filling was made of braised spinach and chicken, seasoned liberally with garlic, rosemary, and chili flakes.

I used Thomas Keller’s seven-yolk pasta dough recipe, which is my go-to recipe for pasta. Instead of pulling out the KitchenAid mixer, I hand rolled the dough. First mistake, as I couldn’t roll it nearly as thin as I should have. That may be because I didn’t let the dough rest long enough after kneading. It was getting late and I wanted dinner on the table before 9:00.

A good-sized portion of the filling was placed in the midst of the dough and an egg yolk was nestled on top. This was my second mistake. I separated the egg yolks at the same time as I separated the egg yolks for the pasta dough. In the intervening hour or so, the yolks formed a slight skin on them, so when I tried to pour them onto the filling, they tore. That ruined the effect of having a nice soft-cooked yolk to cut into!

Mama-mia! That’s a meat-balla! Well, actually, just a raviolo. Quite large and a bit of a pain to cut because I had no cutter large enough. Instead, I traced around a saucer with a sharp paring knife.

After about six minutes boiling (they were a pain to flip!), the ravioli were ready to serve. I put a simple homemade tomato sauce on top, sprinkling a bit of mozzarella cheese. As you can see, the egg yolk is hardly discernible as it has melted into the filling. The pasta skin, as I mentioned, was a little thick especially around the edges. All in all, I think it was an okay first attempt and was definitely a learning experience. Next time, I’ll make them a bit smaller, roll out the dough using the pasta machine, and separate the egg yolks at the last minute. The one thing I was pleased with was the filling. While it could have used more spinach (the darn vegetable just shrivels up to nothing when you cook it!), the flavor was very good – salty, garlicky, and slightly spicy.

 

15 thoughts on “Adventures in Cooking: Raviolo

  1. Braise is a term I so want to use at times. The sound fits perfectly the image I have. But, a second step is supposed to follow. You can’t braise and then just pllate the meat. That would be searing, I suppose.

  2. Luckily, I read your post again carefully because my first reaction was that this is a mighty big ravioli. I didn’t even know there was such a thing like a raviolo.

  3. @LostSock21 – With a full egg (instead of just a yolk), 6.5 minutes is the perfect point in time. Would suspect that it should work about the same for just the yolk, but am not sure.@Inciteful – Yes, “braise” really does sound like the action it describes, doesn’t it?@stepaside_loser – Enthusiasm, patience, stubbornness, lack of anything better to do with my time… @Wangium – The edges do look pie-like.@Nostra_Damus – That’s a mark of approval if ever there was one!@rudyhou – Next time you are here, we’ll press you into work in the kitchen.@beowulf222 – Nor did I until I first encountered it at a friend’s restaurant.@ElusiveWords – Or their hand-crank pasta roller.@Grannys_Place – @Fatcat723 – @purpleamethyst76 – @murisopsis – @KevEats – Thanks for your kind words. It was a learning experience but my pasta making technique needs to be radically improved.

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    and I hope you write once more soon!

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