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Soft Egg Ravioli Recipe

Soft Egg Ravioli Recipe



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Ingredients

Filling

  • 1 cup whole-milk ricotta cheese
  • 1 teaspoon finely grated lemon peel
  • 1/8 teaspoon (generous) ground black pepper

Pasta

  • 1 3/4 cups all purpose flour
  • 6 tablespoons (or more) water

Butter truffle sauce

  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 12 pieces
  • 3 small or 2 medium black truffles, very thinly sliced

Recipe Preparation

Filling

  • Mix all ingredients in small bowl. Refrigerate while making pasta.

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.

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.

Recipe by Kevin Taylor of Prima in Denver COReviews Section

The Lost Ravioli Recipes of Hoboken


In the kitchens of her family elders, she painstakingly learns the art of making ravioli dough. As she relentlessly works the dough, she shares her family's story — its losses, problems and foibles — and helps bridge familial divides. With charming stories and delicious recipes, Schenone takes us on an unforgettable journey from the grit of New Jersey's industrial wastelands and the fast-paced disposable culture of its suburbs to the dramatically beautiful coast of Liguria, her family's homeland, with its pesto, smoked chestnuts, torte, and most beloved of all, ravioli, the food of celebration and happiness.



Adalgiza and Tessie's Ravioli
Makes 250-300 small ravioli, enough for 10-15 people as first course
Adapted from recipe by Laura Schenone

For the pasta:
2 1/2 cups 00 flour
2 1/2 cups all-purpose flour
3 tsp of salt
2 eggs - add more if you wish
1-1/2 cups water, approximately start slow and use judgment

For the filling:
8 oz cream cheese, at room temperature
2 boxes frozen chopped spinach, thawed, cooked, and all water squeezed out
1 lb veal, ground finely
1 lb pork, ground finely
salt and pepper
dash freshly grated nutmeg, to taste
2 tsp fresh marjoram, finely minced, or 1 tsp dry
1 cup Parmigiano-Reggiano
3 eggs

Make your pasta dough, wrap in floured plastic, and let it rest at least 20 minutes. (For traditional technique, see recipe below).

Brown the meats in a fry pan. Let cool. Run the meat through a grinder or food processor, until it's very fine.

In a large bowl, cream the cheese with an electric mixer until soft. Add the spinach, meats and seasonings. Mix well with a wooden spoon to combine. Add the cheese and eggs.

Using a pasta machine, roll out the dough very thin. On most machines, don't go past #5 for ravioli, otherwise the ravioli can break.

When you have two sheets of dough, or one very long sheet, cut in half, lay one sheet on your workspace, spread some of the filling thinly on the pasta, leaving a half inch border. Lay the other sheet on top. Roll firmly with a checkered pin, or a large ruler, to mark off the ravioli squares, then cut the ravioli apart with a fluted pastry wheel.

Place the ravioli on a floured sheet pan. If you want to freeze these, pop the pan into the freezer then place the frozen ravioli in ziplock bags. No need to thaw when you cook them. If you are not cooking the ravioli within an hour, place them in the refrigerator. Continue to make the ravioli until all your filling is used.

Cook the ravioli in a large pot of salted water for about 2-3 minutes. Don't let the ravioli boil too vigorously or they may break apart. Remove with a slotted spoon and serve with a little marinara sauce.

COOK'S NOTE: The meat need to be ground fairly fine for ravioli. Use a Kitchen Aid meat grinder attachment, a food processor or get your butcher to finely grind the veal and pork.

Making Dough By Hand
Makes 1 lb pasta dough
Recipe from Laura Schenone


1 cup 00 flour (if not available, use all-purpose)
1 cup all-purpose flour, plus extra for dusting work surface
1/2 teaspoon sea salt
1 teaspoon olive oil
1 egg
4-6 tbsp tepid water, adding a little at a time you may need more depending on your flour

Pour the flours into a hill on your work surface and mix them together. Sprinkle the salt on top. Make a hole in the center so it looks like a volcano. Be sure to leave some flour at the bottom of the hole.

Add the oil into the hole. Next, crack the egg into the hole. Use a fork to lightly scramble the egg and then gradually pull in flour from the inside walls of this volcano. As you do this, cup your hand around the exterior walls to keep the sides from collapsing and the egg from running all over the pasta board. If this happens, however, don't panic just use some flour to quickly pull the egg back into the flour as best you can.

Continue to scramble the egg and pull in flour a little at a time. As the egg absorbs the flour, begin to add the water, gradually. At some point soon, you will no longer have a volcano but a mass of sticky dough. Don't be shy. Abandon the fork and use your hands with confidence to gather the dough up into a ball, adding enough water as necessary, little by little, so that the dough is workable and elastic but not too sticky, as you continue to pull in the loose bits of flour on the board. If you must err with your liquid, better to be too wet than dry. You can add a little more flour later, while kneading. It's much harder to add more water.

As your dough comes together, it will be sticking to your fingers. Scrape your fingers with your dough scraper. When you have a dough that you can knead, wash your hands and scrape the pasta board clear of crusty bits and gumminess so that it is smooth.

Knead the dough for about 8 minutes longer for a larger batch. Generously sprinkle flour on your board as needed so that your dough is strong and absolutely not sticky. I suggest using the heels of your hands to push, then fold the dough in half, then rotate your lump a quarter turn and do it again. Everyone has a different kneading style. Get yourself into a nice rhythm. Push, fold, turn, push, fold, turn, etc.

When your dough is satiny, soft, and elastic, cover it with plastic wrap and let it rest for at least 20 minutes if you plan to use the pasta machine, but at least half an hour if you plan to roll on a pin. You can let it sit longer, too, as much as 2 hours. It will continue to develop flavor as it rests, and the glutens will relax so you can roll the dough without having it snap back at you.


Ingredients

  • For the Ravioli:
  • 5 ounces fresh ricotta cheese (see note)
  • 1 ounce freshly grated Parmesan cheese
  • Pinch freshly grated nutmeg
  • 1/2 teaspoon fresh juice from 1 lemon
  • Kosher salt and freshly ground black pepper
  • 1/2 recipe Classic fresh egg pasta
  • 10 large eggs
  • For the Pan Sauce:
  • 2 ounces pancetta, roughly chopped, divided
  • 1 medium shallot, finely chopped, divided
  • 1/2 cup dry white wine, divided
  • 4 tablespoons unsalted butter, divided
  • 2 teaspoons fresh juice from 1 lemon, divided
  • 1 tablespoon finely chopped parsley, for garnish

Egg Yolk- and Ricotta-Filled Ravioli

Recipe from the Tasting Table Test Kitchen

Yield: 8 ravioli

Prep Time: 30 minutes, plus resting time

Cook Time: 30 minutes

Total Time: 1 hour, plus resting time

Ingredients

For the Dough:

2¼ cups 00 flour, plus more for dusting

½ teaspoon kosher salt, plus more for boiling

For the Sauce:

1 tablespoon olive oil, plus more for garnish

4 ounces pancetta, small dice

3 garlic cloves, thinly sliced

One 28-ounce can whole peeled tomatoes, crushed by hand

½ tablespoon granulated sugar

For the Filling:

1 pound whole-milk ricotta

¼ cup basil leaves, roughly chopped, plus more for garnish

¼ cup finely grated Parmesan, plus more for garnish

2 tablespoons sage leaves, roughly chopped

2 tablespoons finely chopped chives

¼ teaspoon red pepper flakes

1 egg, plus 8 egg yolks, divided

Directions

1. Make the dough: In the bowl of a stand mixer fitted with the hook attachment, combine all the dough ingredients and mix until the dough comes together, then transfer to a clean work surface and knead, 3 to 5 minutes. Divide into 2 pieces and shape each into a disk. Wrap in plastic and let rest in the refrigerator for 1 hour.

2. Make the sauce: In a medium saucepan, heat the olive oil over medium heat. Add the pancetta and cook until golden and fat has rendered, 6 minutes. Add the chile paste and garlic, and cook until caramelized and fragrant, 2 minutes.

3. Add the tomatoes and sugar, and bring to a light simmer. Cook, stirring occasionally, until thickened, 20 minutes. Season with salt, then set aside.

4. While the sauce simmers, make the filling: In a food processor, combine all the filling ingredients, except for the 8 egg yolks, and purée until smooth. Transfer to a piping bag and chill until ready to use.

5. Using a pasta roller, roll out half of the dough, using flour as needed, into a ⅙-inch-thick sheet. Repeat with the other half of dough. Cut each sheet in half, crosswise.

6. Lay 1 sheet of dough on a lightly floured work surface. With 5 inches in between, pipe four 3-inch circles of filling, leaving a ½-inch hole in the center. Nestle an egg yolk in each circle of filling. Using a small bowl of water and a pastry brush, brush a little water on the dough around each circle of filling.

7. Place another sheet of dough over this one and, using your fingers, press the dough to seal the ricotta and egg yolk inside. Once the 4 pockets of filling are sealed, use a 4⅛-inch round cutter to cut out each raviolo. Place on a lightly floured tray.

8. Repeat this process with the remaining 2 sheets of dough.

9. Bring a large pot of salted water to a boil over high heat. Drop the ravioli in and cook until the pasta is tender but the yolks are still runny, 4 to 5 minutes. Meanwhile, reheat the tomato sauce over medium heat.

10. To plate, spoon the sauce across a platter. Place the cooked ravioli on top. Garnish with a drizzle of oil, freshly grated Parmesan and basil, then serve.


  • Remove the tough stems from the spinach and clean by rinsing in cold water. In a 12-inch sauté pan over medium heat, melt 2 Tbs. of butter add the spinach and cover to wilt, 3 to 5 minutes. Remove the cover and let the spinach dry out a little, then season with 1/2 tsp. salt and 1/4 tsp. pepper.In the bowl of a food processor, combine the ricotta, Parmigiano Reggiano, nutmeg, lemon zest, spinach, and a pinch of salt and pepper, and puree until smooth. Fill a pastry bag fitted with a round tip with the ricotta mixture.

Divide the dough into 4 pieces. Using a pasta machine, roll the dough out, starting at the widest setting and ending with the second-thinnest setting. Lay out one sheet of pasta and pipe the ricotta mixture into circles on the dough, 1 inch wide and 1/2 inch tall. Place one egg yolk in the center of each ricotta circle. With a pastry brush, brush egg white onto the dough around the filling, being careful not to break the yolk. Press the dough together and make sure to remove all air from inside. Cut out the ravioli with a round fluted cookie cutter.

Bring 6 quarts of salted water to a soft boil. Working 3 or 4 at a time, gently place the ravioli in the boiling water, cook for 3 minutes, and then remove with a slotted spoon. Repeat for the remaining ravioli. Reserve 1/4 cup of the pasta water.

In a 2- or 3-quart saucepan, melt the remaining 8 Tbs. butter until it begins to foam. Whisk in the reserved pasta water and cook for 1 minute to emulsify the liquids.


Dough

Preparation for the dough.


Dump the flour in a pile on a work surface.


Make a deep, wide well in the center and pour in the eggs, olive oil, and salt.


Wash and dry your hands. Wrap the dough loosely in plastic and refrigerate for at least 1 hour, or up to 8 hours


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Ravioli Pasta Dough

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At Flour + Water restaurant in San Francisco, Chef Thomas McNaughton makes exquisite pasta dishes from carefully made doughs. Here’s his recipe for northern Italian–style ravioli dough (he calls it rav dough), made with Italian “00” flour and whole eggs in addition to egg yolks and extra-virgin olive oil. If you have a kitchen scale, all the better: Precise measuring will yield pasta that’s lithe, silken, and properly firm, perfect for ravioli, tortelloni (pictured above), and other filled shapes. As every nonna knows, practice makes perfect. This is a recipe you’ll probably have to make more than once to get exactly right. Use this dough for Pumpkin Tortelloni with Sage and Pumpkin Seeds, also from Flour + Water. And check out our behind-the-scenes visit to McNaughton’s test kitchen.

What to buy: Italian “00” flour is not a type of wheat but refers to the fineness of the grind in the milling process (“00” is super fine). It contains only the endosperm, and is almost always milled from soft wheat. The Antimo Caputo brand is available online.

Instructions

  1. 1 Place the flour on a dry, clean work surface, forming a mound about 8 to 10 inches in diameter. Sprinkle the salt over the middle of the mound. Using the bottom of a measuring cup, create a well 4 to 5 inches wide, with at least half an inch of flour on the bottom of the well.
  2. 2 Carefully add the eggs, egg yolks, and olive oil into the well. With a fork, gently beat the eggs without touching the flour walls or scraping through the bottom to the work surface. Still stirring, begin to slowly incorporate the flour “walls” into the egg mixture, gradually working your way toward the outer edges of the flour without disturbing the base, if you can help it. If the eggs break through the wall, quickly scoop them back in and re-form it. Once the dough starts to take on a thickened, pastelike quality called a slurry, slowly incorporate the flour on the bottom.
  3. 3 When the slurry starts to move as a solid mass, remove as much as possible from the fork. Slide a bench scraper or spatula under the mass of dough and flip, turning it onto itself to clear any wet dough from the work surface. With your hands, start folding and forming the dough into a single mass. The goal is to incorporate all the flour into the mass. Using a spray bottle to liberally spritz the dough with water is essential. The dough will be very dry, and it’s essential that you generously and constantly spritz to help any loose flour stick to the dry dough ball.
  4. 4 When the dough forms a stiff, solid mass, scrape away any dried clumps of flour from the work surface and discard them (if incorporated into the dough, they’ll show up as dry spots in the pasta).

Step 2: Kneading

  1. 1 Kneading is essential: It realigns the protein structure of the dough so that it develops properly during the resting stage that follows. Pasta is easy to underknead but virtually impossible to overknead. It’s simple—drive the heel of your dominant hand into the dough. Push down and release, and then use your other hand to pick up and rotate the dough on itself 45 degrees.
  2. 2 Drive the heel of your hand back in the dough, rotate, and repeat for 10 to 15 minutes. When the dough is ready, it will stop changing appearance and texture. The dough will be firm but bouncy to the touch and have a smooth, silky surface, almost like Play-Doh. Tightly wrap in plastic wrap.

Step 3: Resting

  1. 1 At this stage, the flour particles continue to absorb moisture, which further develops the gluten structure that allows pasta dough to stand up to rolling and shaping. If you plan to use the dough immediately, let it rest at room temperature, wrapped in plastic, for at least 30 minutes prior to rolling it out (the next step). If resting for more than 6 hours, put the dough in the refrigerator. It’s best to use fresh dough within 24 hours. Under proper refrigeration, the dough will hold for 2 days, but avoid letting it rest that long, since the yolks will oxidize and discolor the dough.

Step 4: Rolling

  1. 1 Rolling is the last phase of the mixing process. Rolling out by machine, hand-crank model or electric one, should be a delicate, almost Zen-like art. You can only roll out dough that has rested for at least 30 minutes at room temperature. If it has rested for longer in the fridge, give it enough time to come back to room temperature. The fat content of pasta dough is so high that it will solidify when cold, so it needs to come back to room temperature to be easier to roll.
  2. 2 To start, slice off a section of the ball of dough, immediately rewrapping the unused portion in plastic. Place the piece of dough on the work surface and, with a rolling pin, flatten it enough that it will fit into the widest setting of the pasta machine. You do not want to stress the dough or the machine. Try not to add any raw flour in the rolling process. Extra flour added at this point sticks to the dough and, when cooked, that splotch turns into a gooey mass, a slick barrier to sauce. It dulls the seasoning and flavors of both the dough and the finished dish. Begin rolling the dough through the machine, starting with the widest setting. Guide it quickly through the slot once. Then decrease the thickness setting by one and repeat. Decrease the thickness setting by one more and roll the dough through quickly one more time. Once the dough has gone through three times, once on each of the first three settings, it should have doubled in length.
  3. 3 Lay the dough on a flat surface. The dough’s hydration level at this point is so low that you’ll probably see some streaks. That’s normal, which is the reason for the next crucial step: laminating the dough.
  4. 4 Using a rolling pin as a makeshift ruler, measure the width of your pasta machine’s slot, minus the thickness of two fingers. This measurement represents the ideal width of the pasta sheet, with about a finger’s length on each side so there’s plenty of room in the machine. Take that rolling pin measurement to the end of the pasta sheet and make a gentle indentation in the dough to show the measurement’s length. With that mark as the crease, fold the pasta over. Repeat for the rest of the pasta sheet, keeping that same initial measurement. For best results, you want at least four layers. Secure the layers of the pasta together with the rolling pin, rolling it flat enough that it can fit in the machine. Put the dough back in the machine, but with a 90-degree turn of the sheet, so that what was the bottom edge of the pasta is now going through the machine first.
  5. 5 This time around, it’s important to roll out the dough two to three times on each setting at a steady, smooth pace (the dough contains a gluten network, so if you roll it too fast, it’ll snap back to its earlier thickness). The more slowly you crank the pasta dough, the more compression time the dough has it’s important to stay consistent in the speed in order to keep a consistent thickness. You should be able to see and feel the resistance as the dough passes through the rollers. On the first time at each level, the dough will compress. It’s time to move onto the next level when the dough slips through without any trouble. The first few thickness settings (the biggest widths) usually require three passes. Once you’re into thinner territory, there’s less pasta dough compressing, so it goes more quickly and two passes should get the job done.
  6. 6 When handling the sheet of dough (especially as it gets longer) always keep it taut and flat. Never grab, flop, or twist the sheet. The sheet should rest on the inside edges of your index fingers with your fingers erect and pointed out. The hands don’t grab or stretch the dough instead, they act as paddles, guiding the sheet of dough through the machine. Use the right hand to feed the machine and use the left hand to crank. Once the pasta dough is halfway through, switch hands, pulling out with the left hand. If you have trouble doing it alone as the dough gets longer and thinner, find a friend to help juggle the dough, or roll out a smaller, easier-to-wield batch.
  7. 7 Once you roll out the dough, immediately form it into the shapes your recipe calls for.

Soft Egg Ravioli Recipe - Recipes

This Homemade Bolognese Ravioli pairs melt-in-your-mouth pasta sheets stuffed with an easy bolognese sauce turned filling, that will make you re-think the classic dish forever. It’s soul-satisfying, hearty, and a perfect Sunday meal!

As a food blogger and avid cook, I’m constantly getting probed on what my very favorite item to cook and eat is. Oftentimes, I’m left grasping for an answer, because truthfully, there are just too many delicious foods out there for me to instantaneously just blurt out an answer – and why do I have to pick just one? Such a loaded question must be meticulously thought through, with all the pros and cons being addressed.

After much internal debate, I finally thought about what makes me most happy when I’m eating it, what I order the most at restaurants, and what I truly couldn’t live without if it were to become suddenly extinct.

And the answer to all three of those questions is homemade ravioli.

Cheese ravioli. Veggie ravioli. Meat ravioli. Red sauce. White sauce. Butter sauce. No sauce. I love it all.

As long as the fresh pasta practically melts in my mouth upon contact, the filling is appropriately salted and flavorful, and the sauce clings to the sheets of starchy noodles like sap to a tree, then it’s safe to say, that I’m head over heels.

While I do love all fillings equally, for some reason, I’ve yet to tackle the meat-filled versions at home. I think some part of me sort of looked down upon a meat-filled ravioli in a condescending way, like maybe it was just too simple for me to waste my time on. On the contrary, I can promise that this Bolognese Ravioli is anything but simple. Within those paper-thin walls of pasta, lies an abridged version of a very layered bolognese sauce, that rivals any butternut squash or triple cheese ravioli I’ve conquered in the past.

What took Marcella Hazans four hours to cook, took me 30 minutes, which might worry a seasoned cook who knows a bolgonese must simmer for hours to achieve it’s highest potential, but I promise, the depth of flavor is still very much present, due to the addition of concentrated tomato paste instead of canned tomatoes. For such an assuming, inexpensive ingredient, tomato paste sure pulls through in its fair share of food emergencies. It lends depth of flavor to soups and stews. It can provide the base for an entire vat of spaghetti and meatballs. And can be used top an infinite amount of proteins and veggies with the simple addition of a little bit of softened butter.

I like to call it, my secret flavor weapon. Except to most seasoned cooks and chefs, it’s no secret.

Before I begin to discuss the specifics on the filling, let me talk about the fresh pasta for a moment.

In the last year, I’ve become a big fan of making pasta dough in the food processor because it’s easy, blends the ingredients together far more efficiently than these weak arms of mine can, and there is practically no clean up.

The process is simple: put the flour and salt in, pulse a few times, then slowly drizzle in the eggs and olive oil until they’re fully incorporated.

I like a higher ratio of egg yolks to whole eggs in my ravioli recipes, so here I used four whole eggs, four egg yolks and a tablespoon of olive oil. I didn’t need to add any additional moisture, like water, but it was quite humid out today, so if you’re in a drier climate, you may need to (see the recipe for further instructions).

Once the dough is mixed, it’s time to knead. It’s pretty tough to overwork pasta dough, so I really like to get in there and knead aggressively for 8-10 minutes. The more you work the dough, the softer it will be after it’s cooked, and like I said before, I basically want the pasta to melt in my mouth.

At this point the dough needs to be wrapped in plastic, and left to sit at room temperature for at least 45 minutes – this is when you make the filling.

The filling begins as most Bolognese sauces do – with plenty of veggies sautéed in olive oil. Most of the time when I’m making a classic bolgonese, I will basically turn the veggies in to a paste of sorts, but since everything – including the meat – gets basically pulverized in the end, I skip that step here. Once the veggies are slightly softened, the meat goes in until it’s cooked, white wine is added in, followed by the tomato paste and all of the other ingredients. It’s cooked another 10 minutes or so, and then it’s cooled completely before going through a whirl in the food processor.

While the filling cools, the pasta dough gets turned in to beautiful sheets of pasta ready to be stuff. I like to use an old hand-cranked pasta machine to make the pasta sheets, but you could also use one of those Kitchen Aid attachments, both will work perfectly. Also, I used this Ravioli Press, which I highly recommend. The serrated edges allow you to skip using an egg wash to seal the dough, but even more helpful, it also cranks out a ton of raviolis at once.

Once all of the ravioli are made, they quickly get cooked up in a giant pot of salt, boiling water and then they get tossed in a super easy blush cream sauce. You could however, use whatever sauce you prefer. A light alfredo sauce would be lovely, or even a simple brown butter sauce would compliment the filling perfectly.


Directions

To make the pasta dough. Whisk together the oil and eggs. Put the flour, turmeric and lemon zest in a food processor, add the oil and egg mixture and blend to a crumbly dough. It might require extra flour or oil. Once the dough has come together and is smooth (you may need to work it a little by hand), divide it into four thick, rectangular blocks. Wrap them in plastic wrap and chill for at least 30 minutes, or up to 2 days.

Lightly dust a work surface with flour. Take one piece of dough and flatten it on the floured surface with a rolling pin. Set your pasta machine to the widest setting and pass the dough through. Repeat, narrowing the setting by a notch each time, until you get to the lowest setting. When each sheet is rolled, keep it under a moist towel so it doesn’t dry out.

To make the filling. Combine the filling ingredients, apart from the egg white, in a bowl and crush together with a fork.

Use a pastry cutter or the rim of a glass to stamp out roughly 3-inch discs from the pasta sheets. To shape each raviolo, brush a disc with a little egg white and place a heaped teaspoon of filling in its center. Place another pasta disc on top. Dip your fingers in flour, then gently press out any air as you seal the edges of the two discs together. You should end up with a pillow-shaped center surrounded by an edge that is just under 3/8 inch wide. Seal the sides of the edges together firmly until you can’t see a seam where the two discs meet. As they are made, place the ravioli on a dish towel or tray sprinkled with semolina. Leave to dry for 10 to 15 minutes. (You can now cover the tray with plastic wrap and keep the ravioli in the fridge for a day.)

When ready to cook, bring a large pan of salted water to the boil. Cook the pasta for 2 to 3 minutes, or until al dente. Drain and divide among four plates. Sprinkle with pink peppercorns, tarragon and lemon zest. Drizzle grapeseed oil over the ravioli and around them, sprinkle with extra salt and a squirt of lemon juice, if you like, and serve at once.