Soft Farm Egg Ravioli Recipes

EGG-STUFFED RAVIOLI

Steps:

• Melt 2 tablespoons butter in a medium skillet over medium heat until foamy. Add the garlic and cook until it starts to become golden, about 2 minutes. Stir in the spinach and 1/4 cup water. Cook, stirring often, until the spinach is tender and the liquid has evaporated, about 5 minutes. Transfer to a food processor and add the ricotta, mozzarella, Parmesan and 1/2 teaspoon each salt and pepper. Puree until smooth and bright green. Spoon into a plastic pastry bag or large resealable plastic bag, snip the tip to 1/4 inch wide and set aside.
• Put 8 pieces of pasta on a clean work surface and pipe a circle of the spinach mixture in the middle of each square, making sure to leave about a 1-inch border all around. Using the back of a spoon, make a well in the middle deep enough to hold an egg yolk. One by one, separate 8 eggs and put a yolk in each well. (Reserve the whites for another use.)
• Crack the remaining egg into a small bowl and beat lightly with a fork. Brush the edges of the pasta pieces with the egg, and then top with the remaining squares of pasta. Working from the edge of the filling outward, firmly press the dough together, making sure there are no air bubbles. Trim the edges of each ravioli with a sharp knife or a fluted pasta cutter.
• Bring a large pot of salted water to a boil. Melt the remaining 6 tablespoons butter in a small skillet with the sage leaves over medium heat and cook, swirling often, until the butter is golden brown and the sage is fried and crisp, about 3 minutes. Set aside. Gently drop the ravioli into the water and cook until the pasta is tender and the egg is still runny, about 6 minutes.
• Remove from the water with a slotted spoon or handheld strainer and place each ravioli in an individual bowl. Top each with a sage leaf and evenly spoon the butter over. Serve immediately.

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.