Monday, March 12, 2012

Ricotta and Egg Raviolo with Browned Butter

I recently had a most wonderful dinner at Mozza in Los Angeles.  Among the many oh so delicious dishes we ordered was this favorite one of the evening, the Ricotta and Egg Raviolo with Browned Butter. Simple ingredients were brought together achieving perfection.


1 Cup whole milk ricotta
1 egg yolks (you'll also need one egg yolk for each large raviolo)
1 tsp white truffle oil
1/4 tsp salt
freshly grated black pepper
pinch of meyer lemon zest
Fresh pasta sheets (enough to make 8 - 4" diameter ravioli)
Freshly grated parmagiano reggiano


Combine ricotta, egg yolks, truffle oil, salt and pepper and mix well.
Cut pasta sheets into approximately four inch diameter rounds.  
Place a large round of ricotta onto a pasta round.  Make a small well, large enough to hold an egg yolk. 
Break open an egg, separate egg white from yolk and save the white for another use.  Place the yolk into the middle of the ricotta.  
Place another pasta round over top pressing to make sure all edges are firmly secured so the filling does not leak out while cooking.  You may want to use water or an egg wash to brush the edges before sealing the ravioli if you find the pasta to be a little dry and difficult to seal.
Place ravioli in a single layer on a clean kitchen towel.  They can be refrigerated for several hours, if needed, before cooking.
Fill a large skillet or pan with water. Add a little salt and oil to the water.  Bring to a boil and gently add the ravioli one at a time adjusting temperature to just keep the water simmering, but not at a rolling boil.  Cook the ravioli in batches if needed in order not to over crowd the pan.  Cook for about 3 minutes, being careful not to overcook the egg yolk.


Brown the butter by slowly melting it and eventually cooking it until brown over medium heat.
To serve, ladle a spoonful or two of browned butter around each raviolo.  Grate a mound of fresh parmagiano on top.  
They were delicious, but did not match up to Mozza's.  Next time, I would try to add more filling and try to seal the ravioli with a narrower edge.  The egg could have been cooked for maybe 30 seconds more.  Next time I may try to roll the pasta out one setting thinner.  I only went to the #4 setting on the roller, afraid that the yolk may break should the pasta be too thin.  
It's such a beautiful and tasty dish, I will definitely be trying it over and over again.

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