Why This Recipe is a Winner
The secret to perfecting this dish lies in the ricotta filling, which acts as a protective layer for the egg yolk during cooking. By draining the ricotta, you achieve a filling that is both firm and creamy. Incorporating starchy pasta water into your sauce creates a beautifully emulsified finish. Rolling out the dough to an ideal thickness ensures that your ravioli maintain their shape while delivering delightful texture and flavor. Cooking them in unsalted water prevents the dish from becoming overly salty, especially since it features savory pancetta.
Let me assure you: you can absolutely master this recipe! I know this firsthand because my inaugural attempt at making uovo in raviolo coincided with my very first experience crafting fresh pasta—long before I attended culinary school or joined Serious Eats. Back then, I was just an enthusiastic home cook with little experience.
To be honest, my first try was quite chaotic. It was New Year’s Eve, and I had six guests to impress—no pressure! As someone who had never made fresh pasta before, flour ended up everywhere (including on my nice dress). Instead of dividing my dough into manageable portions, I ended up with one ridiculously long sheet of pasta that stretched across my living room floor like a 20-foot banner! Talk about setting the stage for dinner!
After several hours of effort (and some calming wine), by midnight we were finally enjoying two magnificent oversized ravioli each—each one encasing creamy ricotta around an unbroken runny egg yolk.
Since that memorable night, I’ve prepared uovo in raviolo countless times and can confidently say it’s easier than traditional ravioli-making because you don’t need to produce as many per serving—and they are stunningly beautiful! This dish leaves a lasting impression on anyone who tries it; little do they know how simple it really is.
Now let’s clarify what we mean by “uovo in raviolo.” If you search online, you’ll find various names like uova al raviolo or raviolone ai tuorli di uova among others. While all these terms are valid, this exquisite dish originated at San Domenico restaurant in Imola, Italy; hence we’ll stick with ”uovo in raviolo.”
If you’re feeling daunted by the process of making these delicate parcels filled with egg yolk goodness—consider this: how often does an egg yolk break inside its shell? Almost never! Essentially you’re swapping out the egg white for delicious ricotta filling and replacing the shell with fresh pasta—a much more forgiving medium than eggshells!
My recipe features a straightforward ricotta filling designed to highlight the rich flavor of the yolk (though variations like butternut squash or mushroom fillings would also work wonderfully).
I serve these delightful creations drizzled with butter sauce infused with crispy pancetta and finished off with lemon juice and freshly chopped parsley for brightness (I skipped using pricey truffles typically found in gourmet versions). The result is decadently rich yet light enough not to leave diners feeling stuffed; pairing them alongside a crisp salad dressed lightly will round out your meal perfectly.
If you’re new to working with pasta altogether, consider checking our comprehensive guide on making fresh pasta before diving into this recipe. You’ll only need basic ingredients: all-purpose flour, eggs—and salt along with your chosen filling ingredients. Having essential tools handy such as cookie cutters or pastry bags will make assembly smoother too!
Getting Started
Preparation Steps
First things first: mix together your dough then wrap it tightly in plastic wrap so it can rest while you prepare your filling.
Once ready to roll out your dough—work only half at once while keeping remaining portions wrapped tightly so they don’t dry out during preparation time. Roll until it’s slightly thinner than 1/16 inch thick—the second-to-last setting on most machines works well here—but avoid rolling too thinly as doing so may disrupt balance between dough texture versus flavorful fillings after boiling!
Aim for sheets measuring approximately four inches wide when laid flat onto lightly floured surfaces (semolina flour works best here) before cutting each sheet into halves yielding five total pieces per section.
Assembly Process
On another floured surface use either cookie cutter or similar tool cut circles from one piece—you should yield around ten rounds total but don’t fret if fewer emerge; simply re-roll scraps later if needed!
Cover half those circles using kitchen towels preventing drying while preparing next steps involving piping rings of filling atop uncovered rounds measuring roughly 1½ inches wide creating supportive bases surrounding future yolks placed gently within center once ready!
After completing five filled circles uncover remaining ones pairing them accordingly atop filled counterparts applying light brush strokes dipped lightly into water sealing edges carefully without pressing down directly onto precious yolks themselves ensuring no breakage occurs during cooking phase ahead…
Transfer completed batches onto parchment paper dusted lightly again covering until ready for boiling action ahead where unsalted water awaits bubbling away eagerly anticipating arrival…
While waiting prepare accompanying pan sauce quickly sautéing chopped pancetta over low heat allowing fat rendering followed closely behind shallots minced finely added shortly thereafter deglazing pan post-cooking pouring white wine scraping any browned bits left behind enhancing flavors further still…
When boiling commences gently slide those precious parcels inside pot simmering away cautiously avoiding agitation allowing just enough time pass until cooked through perfectly achieving desired results without compromising integrity overall presentation wise either way…
Finally plate servings garnished elegantly finishing touches adding sprinkles parsley elevating visual appeal even more showcasing efforts put forth throughout entire process leading up towards ultimate indulgence awaiting eager taste buds soon enough…
And there you have it—the epitome of luxurious homemade fresh pasta made effortlessly right within reach now thanks largely due diligence applied throughout journey taken thus far culminating success achieved ultimately speaking volumes through every luscious bite enjoyed thereafter…