Homemade ravioli is such a treat and it does seem to be a little daunting, but honestly, nothing could be simpler. Inspired by Mason, a young chef who comes into my store to talk food, I made egg yolk ravioli!. Of course, the picture is of his ravioli, mine were just too ugly to show. Using a whole egg yolk for a filling was a new concept for me, but how wonderful. My thoughts of how it would taste went directly to incredible hollandaise sauce. With great excitement, out came my pasta machine. Homemade ravioli was only about 40 minutes away!
3 cups all-purpose flour (you could use 00 flour but I find that the dough comes out a little bit to thin for making ravioli)
2 Tablespoons olive oil
1 cup warm water (more may be needed)
whole egg yolks (I put them on a plate and put them in the refrigerator to set until I am ready to fill the ravioli)
- Pour flour onto a work surface (you can use a bowl)
- Make a well in the center and add olive oil to well along with 1/4 cup of water.
- Mix in the flour.
- Slowly add more water to form a dough.
- When flour, olive oil, and water are fully incorporated knead for 5 minutes.
- Let rest for 10 minutes.
- Cut dough into 8 pieces.
- Using your pasta machine, run each ball of dough through settings 1, 3 & 5.
- Place egg yolks evenly spaced on 4 sheets of dough.
- Cover with 4 remaining sheets of dough sealing ravioli with a pasta cutter or ravioli form.
- Place in a pot of salted boiling water and cook for between 90 seconds and 2 minutes.
- Drain and serve with melted butter, olive oil, and a little parmesan cheese. Bread crumbs toasted in the melted butter are an added bonus!
Additional Filling Favorites:
sweet potato, spinach and parmesan, and ricotta