Sunday, February 21, 2010

Lune Grandi con Tuorlo, Ricotta e Tartufo

This is a classic recipe for ravioli common in some of the northern regions of Italy(Toscana, Emilia Romagna, Lombardia). Being that the ravioli filling is so rich, you would only serve one raviolo at a time. When you are using so few ingredients, you really have to make sure that you are using the best ingredients or the dish will just not be as good.

Makes 5

TT = to taste

For Pasta:
3/4 cup Semolina Flour or AP Flour
1 Egg, room temp
pinch of salt
1t olive oil

combine all ingredients for pasta together
knead for a few minutes, then wrap in plastic and set aside for half hour
unwrap dough
Using a manual pasta roller, start on largest setting - #1
knead pasta through machine ten times
then roll out 3 times on largest setting - #1
Try to make sure that the pasta is as wide as the machine will take
then drop down 2 settings to #3, and run through 3 times
then drop down 2 more to second thinnest setting - #5
run through #5 two times, use flour as needed when rolling through the pasta machine, but try not to add too much or dough will get dry
take pasta sheet and put a heaping 1/4 cup of the filling on the pasta sheets about 2 1/2" apart
use a spoon to make a nest in the center of the filling
carefully lay the egg yolk in the nest
brush water around the filling to help the sheets stick together
cover the sheet of pasta with the other layer
use an old 28oz can of tomato sauce as the pasta cutter
press the around the filling to get all the air bubbles out
press the cutter on top of the pasta to form the moon shape
place the ravioli on a sheet pan lined with parchment and dusted with flour
you may need to re work some of the extra dough again through the pasta machine to get more ravioli made
cover the ravioli and hold until ready to cook

For Filling:
1 1/4 cups homemade ricotta cheese, recipe is on this blog(or substitute a good quality imported ricotta)
1/4 cup grated parmigiano reggiano
1-2t white truffle oil
5 egg yolks, farm fresh
TT salt
TT pepper

drain ricotta for 15 minutes
put ricotta in mixing bowl
stir vigorously with wooden spoon so ricotta becomes soft
stir in the cheese, truffle oil, salt and pepper
set aside

For Sauce & Garnish:
1 stick unsalted butter
15 sage leaves
grated parmigiano reggiano
white truffle oil

To finish:
bring 6qts of water to a boil
once boiling, add 2T of sea salt
drop pasta into boiling water in batches
in a large nonstick pan put the butter in and cook until melted and hot
drop the sage leaves in and fry until crispy
remove leave and put them on a paper towel to drain
cook butter until milk solids have browned but not burnt and remove from heat
cook pasta for 2-3 minutes
remove carefully from the boiling water and place in the saute pan yolk side up
finish cooking the rest of the ravioli in the same manner
you can add a little bit of the pasta water to the saute pan to help this the sauce a little and help it adhere to the ravioli
once it is all cooked off heat the brown butter and pasta together for little bit spooning the sauce over the ravioli.
transfer to individual plates
garnish with 3 sage leaves each, a touch of grated parmigiano reggiano & the very little drizzle of white truffle oil
serve immediately.

(If you have fresh truffles you can substitute those for the truffle oil)

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