What's Cooking: Raviolo with egg yolk - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Raviolo with egg yolk

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ESSEX CENTER, Vt. - Chef Alex Dziurzynski from Essex Resort and Spa joins us to make Raviolo with egg yolk. 

Raviolo with Egg Yolk

Makes 4 each

Pasta dough

½ pound ap flour

¼ pound semolina flour

4 each egg yolks

2 whole eggs

1 tablespoon of milk


4 fresh farm eggs

6 oz of maple brook farms ricotta

½ teaspoon of chopped fresh thyme

4 oz of grated parmesan

Start with the pasta dough mix the two flours together in a bowl make a well in the flour and add the eggs and milk. With a fork start to slowly spin the eggs around so the flour slowly incorporates with the egg, this will take a few minutes. When the eggs are mostly incorporated fold the flour in and work the dough into a ball it will be sticky but not wet. Keep a little AP flour to put on your hands if it is too sticky. Now need for 8 to 10 min. the pasta should be smooth and have sheen to it. Wrap and let rest minimum of one hour and up to two days. Roll sheets of pasta with a pasta roller. Lay the sheet on the counter and use a large tomato sauce can as marker and lightly press the dough so you can see the ring. Mix the ricotta with a pinch of pepper, fresh thyme and the parmesan.

Use a table spoon and place the ricotta mix in the middle of each circle on the pasta sheet.

Use a teaspoon and make a bowl to hold the egg yolk in the ricotta mix. Place the egg yolk in the bowl, use water to wet the area around the ricotta and place a second sheet of pasta over the egg and ricotta. Use the can to cut the raviolo out of the sheets. Pull the sheets away, something I like to do is making some linguine with the left over sheets of pasta. Use your fingers to seal the raviolo all the way around and work your way around the edge making little folds. To cook the pasta place gently in rapidly boiling water for 8 minutes. To serve place the hot raviolo in a bowl and drizzle with olive oil and fresh grated parmesan.

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