Description
Gordon Ramsay’s egg yolk ravioli showcases delicate pasta embracing golden yolks. Rich Italian-inspired technique creates luxurious flavor combinations familiar to culinary enthusiasts.
Ingredients
Scale
- 1 lb (454 g) ricotta
- 3 eggs
- 3 egg yolks
- 4 oz (113 g) pancetta, small dice
- 2.25 cups (540 ml) flour, plus more for dusting
- 1 (28 oz/794 g) can of whole peeled tomatoes, crushed by hand
- 0.25 cup (60 ml) basil leaves, roughly chopped
- 0.25 cup (60 ml) finely grated parmesan
- 3 garlic cloves, thinly sliced
- 2 garlic cloves, minced
- 2 tbsps (30 ml) sage leaves, chopped
- 2 tbsps (30 ml) finely chopped chives
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) Meyer lemon juice
- 2 tsps (10 ml) Calabrian chile paste
- 2 tsps (10 ml) Meyer lemon zest
- 0.5 tbsp (7.5 ml) granulated sugar
- 0.5 tsps (2.5 ml) kosher salt
- 0.25 tsp (1.25 ml) red pepper flakes
- Kosher salt, to taste
Instructions
- Dough Preparation: Utilize a stand mixer with a hook attachment to blend dough ingredients until a unified mixture forms. Knead the dough on a clean surface for 3-5 minutes, then divide into two equal portions. Shape into flat disks, wrap in plastic, and refrigerate for 1 hour to relax the gluten.
- Sauce Creation: Heat olive oil in a saucepan over medium heat. Sizzle pancetta until golden, then add chile paste and garlic. Introduce tomatoes and sugar, simmering and stirring occasionally until the sauce thickens (about 20 minutes). Season with salt and set aside.
- Filling Development: Puree filling ingredients (except egg yolks) in a food processor until silky smooth. Transfer to a piping bag and refrigerate to firm up.
- Pasta Crafting: Roll out dough sheets to paper-thin consistency using a pasta roller. On a flour-dusted surface, pipe filling circles, leaving space for egg yolks. Moisten edges with water, layer a second dough sheet, and seal carefully. Cut into individual ravioli and arrange on a floured tray.
- Cooking and Plating: Boil ravioli in salted water until pasta is tender and yolks remain runny (4-5 minutes). Simultaneously, warm the tomato sauce. Plate by spreading sauce on a platter, arranging ravioli, and garnishing with olive oil, Parmesan, and fresh basil leaves.
Notes
- Master Dough Technique: Allow dough to rest in refrigerator for minimum 60 minutes to develop gluten structure and enhance pasta elasticity.
- Precision Pasta Rolling: Use pasta roller to achieve uniform 1/6-inch thickness, ensuring consistent cooking and delicate texture.
- Yolk Placement Strategy: Create small central opening when piping filling to prevent egg yolk breakage during sealing and cooking process.
- Cooking Liquid Wisdom: Use generously salted water and monitor boiling time closely (4-5 minutes) to maintain perfectly runny egg yolks and tender pasta texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 160 mg