A Delightful ‘Ravioli’ with Egg Yolk and Sage Brown Butter Sauce (Uova-Da-Raviolo)

Ingredients

Ingredients, for the pasta

• 1 scant cup flour
• 2 egg whites

Ingredients, for the brown butter sauce

• 2 tbsp unsalted butter
• 1 tbsp finely sliced sage
• 1 clove garlic, finely minced

Ingredients, for the ravioli filling

• 2 whole egg yolks, at room temperature
• 2 handfuls of spinach
• 1/4 cup ricotta
• 1 roasted garlic, puréed (I used a fork)
• 2 tbsp Parmesan Cheese, and 1 tbsp for garnish

Directions

Directions, for the pasta

1. In a food processor, combine the flour and egg whites and process until you achieve a ball of dough.
2. Allow the dough to rest for 30 minutes.

Directions, for the Brown Butter Sauce

1. Melt the butter and cook until it is brown, remove from heat and add the sage and garlic and allow to infuse while making the filling.

Directions, for the ravioli filling

1. In a small frying pan, sauté the spinach with a splash of EVOO until wilted, set aside to cool.
2. In a small bowl, mix the ricotta, roasted garlic and 2 tbsp parmesan cheese. Taste and season with salt as desired.

Directions, for assembly of the ravioli

1. Heat a large deep pan of salted water to a steady boil.
2. Roll out four thin sheets of pasta about 10-15cm in diameter (4-6″) (I used #5 on my Kitchenaid Pasta Attachment, but I think #6 would have worked very well too).
3. In the centre of two of the pasta sheets, add a mound of spinach and on top of that add 1/2 the ricotta mix. Make a divot in the centre and add the room temperature, raw egg yolk. Place the second sheet on top and push out any air and seal the edges well. Cut this into a shape or leave it rustic.
4. In the meantime, reheat the brown butter sauce on low.
5. Boil the large ravioli for 2-3 minutes or until the pasta is completely cooked but leaving the egg yolk runny. Serve with the hot brown butter sauce and parmesan cheese for garnish. If you have a few extra sage leaves, add them as garnish too.
6. Enjoy while the yolk is still runny.