Best Soft Egg Ravioli Recipes

SOFT EGG RAVIOLI

Steps:

• For filling:
• Mix all ingredients in small bowl. Refrigerate while making pasta.
• For pasta:
• Whisk flour and salt in medium bowl; make shallow well in center. Add egg yolks, 6 tablespoons water, and oil to well. Using fork, whisk water, egg yolks, and oil. Gradually work in flour from around egg mixture to form crumbly mixture. Knead in bowl until dough comes together, adding more water by 1/2 teaspoonfuls if dry. Turn dough out onto lightly floured work surface and knead until smooth and elastic, about 5 minutes. Divide into 4 equal portions. Cover with plastic wrap; let rest on work surface 30 minutes.
• Line 2 baking sheets with parchment. Turn pasta machine to widest setting. Flatten 1 dough piece to rectangle (cover remaining pieces with plastic wrap). Run dough through machine 2 times. Fold uneven ends over to make straight edge. Adjust machine to next narrower setting. Run dough through machine 2 times, dusting lightly with flour if sticky. Cut dough strip in half crosswise for easier handling. Repeat running dough through machine 2 more times on each narrower setting until pasta is generous 1/16 inch thick (setting #2), dusting lightly with flour if sticky.
• Whisk 1 egg in small bowl for egg wash. Place dough strips on work surface. Cut each strip into three 4-inch squares, trimming as needed. Place 3 pasta squares on 1 prepared baking sheet. Place 1 rounded tablespoon ricotta filling in center of each of 3 squares, spreading filling to 2 1/2-inch circle. Make well in center of filling large enough to hold 1 egg yolk. Carefully break 1 egg open and separate yolk from white (reserve egg white for another use). Gently place egg yolk in well of filling. Brush edges of pasta dough with egg wash. Carefully place 1 pasta square atop egg yolk, pressing edges of pasta squares together to seal tightly, enclosing yolk and filling completely. Dust ravioli lightly with flour. Repeat procedure with remaining pasta, ricotta filling, yolks, and egg wash for a total of 8 ravioli. DO AHEAD:Ravioli can be made 4 hours ahead. Refrigerate uncovered.
• For butter truffle sauce:
• Pour 6 tablespoons water into large skillet and bring to boil over medium-high heat. Add butter and stir until melted and bubbling. Stir in truffle oil and sliced truffles. Season sauce to taste with salt and pepper. Remove from heat.
• Meanwhile, add enough water to large skillet to measure 1 1/2inches; sprinkle with salt. Bring water to boil. Working in 2 batches, gently slide ravioli into skillet, egg yolk side up; adjust heat to keep water below rolling boil and cook just until pasta is tender, being careful not to overcook egg yolks, about 3 minutes (do not turn ravioli over).
• With slotted spoon, transfer 2 ravioli to each of 4 plates. Spoon sauce over.

SOFT FARM-EGG RAVIOLI

Steps:

• Make the spinach filling: In a heavy-bottomed saucepan, melt butter and olive oil over medium heat. Add shallots and garlic; season with salt, and cook, stirring, until translucent, about 2 minutes.
• Add spinach and season with salt. Cook, stirring occasionally, until moisture has evaporated, about 10 minutes. Add wine and cook until wine has evaporated, about 3 minutes. Add cream and cook until reduced, about 2 minutes.
• Add cheese and nutmeg; season with salt and pepper. Prepare an ice-water bath. Place a bowl in ice-water bath and set aside. Transfer mixture to the bowl of a food processor and blend until smooth. Transfer spinach mixture to bowl set in ice-water bath and let cool. Transfer spinach puree to a disposable pastry bag with a 1/2-inch opening; keep refrigerated until ready to use.
• Make the ricotta filling: Place ricotta in a colander set over a medium bowl and let drain for 15 minutes to remove excess moisture. Transfer ricotta to a large bowl along with mint, olive oil, and lemon zest; season with salt and pepper and stir until well combined. Transfer mixture to a large disposable pastry bag with a 1/2-inch opening; keep refrigerated until ready to use.
• Make the ravioli: Mound both flours in the center of a large work surface and make a well. In a large bowl, mix together olive oil, milk, 7 egg yolks, and a whole egg. Slowly add oil mixture to well and, using your fingers, begin working the flour mixture into the oil mixture until it becomes a sticky mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough and discard.
• Lightly flour work surface; knead dough until smooth and elastic, 7 to 8 minutes. Wrap dough in plastic wrap; let stand for one hour before rolling.
• Set the rollers of a hand-crank or electric pasta machine at their widest opening. Unwrap one piece of dough; using a lightly floured rolling pin, roll to flatten dough slightly.
• Roll dough twice through the pasta machine. Now change the rollers of the pasta machine to the next lowest setting, and roll out the dough twice. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through every setting down to No. 3. The dough may be cut in half for easier rolling, if necessary.
• Cut dough crosswise into 7-inch lengths. Place one 7-inch length of pasta dough on a lightly floured work surface. In the center of the dough, place an egg yolk. Then pipe one tablespoon spinach filling 1 inch from the egg yolk. On the opposite side of the egg yolk, pipe 1 tablespoon ricotta filling about 1 inch from the egg yolk. Repeat process 11 times with pasta dough, egg yolks, and both fillings.
• Working with one ravioli at a time, spray one side of one of the remaining twelve 7-inch lengths of pasta dough with water. Place damp-side down over filling. Using an inverted 2-inch biscuit cutter, place around each mound to shape and seal and remove any air from ravioli. Using a fluted pastry wheel, trim ravioli to 3 inches across; set aside. Repeat process for remaining ravioli.
• Make the sage brown butter: Place butter in a small heavy-bottomed saucepan and melt over medium heat. When butter begins to foam, add sage and cook, stirring constantly until butter solids have taken on a nutty fragrance, about 2 minutes. Remove from heat and set aside to cool.
• In a medium skillet, over low heat, melt butter. Add breadcrumbs and cook, stirring, until lightly browned. Stir in sage and rosemary and continue to cook until dark golden brown, about 3 minutes. Remove from heat and season lightly with salt. Set aside.
• Bring a large pot of salted water to a boil over high heat. Add ravioli and cook for 3 minutes. Using a slotted spoon, transfer one ravioli to each of 12 serving plates. Drizzle with sage brown butter and sprinkle with breadcrumbs and freshly grated Parmesan cheese. Serve immediately.