Egg Yolk, N'duja and Ricotta Ravioli With Lemon, Parsley And Black Pepper Butter

for pasta

1 quantity homemade pasta dough

1 beaten egg

 

for the filling

 

8 eggs, yolks seperated and whites stored for another recipe

75g ricotta

75g N'duja or any other spreadable Salami

salt and pepper

 

for lemon and parsley butter

 

75g butter

drizzle of olive oil

flat-leaf parsley leaves

juice 1 lemon

freshly ground black pepper

shaves of Pecorino or Parmesan

 

 

For your filling mix together the ricotta and N'duja till well combined then season.

 

Roll your pasta dough through a pasta machine on it's widest setting between 3 - 5 times to prove the dough, then keep running the dough through, reducing the settings each time till you have a soft, smooth silky dough, cut the dough into eight managable lengths about 1o inches long, so its easier to work with.

 

 

 

Lay your sheets of pasta out flat on a board or work top, and place a big spoonful of the ricotta mixture onto the left hand side of each sheet leaving enough dough to the right hand side to fold over. Make a well in the mixture with a spoon.

 

 

 

 

Carefully place each of your egg yolks into the well in the filling, be very careful not to break the yolk. Brush around the filling with beaten egg to help seal.

 

 

 

 

Fold the dough over the egg yolk and seal around the filling removing any trapped air. But be very careful not to break the yolk. repeat with other sheets of pasta.

 



 

 

 

Use a rivoli stamp, pastry cutter or knife to cut out each ravioli and pinch carefully around each ravioli to make sure they are sealed then place on a papper towel lined plate and rest in the fridge.

 

 

 

When your ready to cook your ravioli, bring a large pan of water to a rolling boil. Once boiling add a couple of good pinches of salt and carefully place your ravioli in the water for not much more than 2 or 3 minutes, so the pasta is cooked but your yolk will soon be runny.

 

While the pasta is cooking make the sauce by melting the butter with a little olive oil in a pan, once the butter is melted add the lemon juice and parsley and mix together well.

 

Remove your pasta with a sloted spoon or scoop and place on a tea towl to drain for a couple of seconds then place the ravioli in your serving bowls.

 

Driizle your butter sauce over the ravioli and sprinkle with shaved Pecorino.

 

 

 

Season with a couple of twists of freshly ground black pepper and enjoy :)