Yep. That’s what I wrote. And that’s what we did, after having seen these wonderful looking ravioli over and over again on Masterchef. Our curiosity was piqued and we looked for the recipe – and were confused. How could it be so easy? There must be a hitch somewhere, something that the recipes didn’t mention and that was a secret known only to the chef elite. The crème de la crème. In other words, not us.
But then we tried it. And I’m not joking when I say that it’s a really, really easy recipe. Are you ready to start your Masterchef dish!?
First, make the pasta. Not sure how to do that? Here’s a post that shows you how.
Then, while the dough is resting in the fridge, make the filling. Since the hero of this dish is the egg yolk, the filling has to be simple and creamy. Ricotta is the obvious thing to go for, so that’s what we did.
Let the filling sit for a while, possibly in the fridge. Now you can make the sauce, which we made combining two recipes we read and the things we had available.
Again, this is what we had. You can omit the lard and use only pancetta, or simple bacon, or if you can, guanciale. Which is a nice mix of lard and bacon 😉
The sauce is done. Now, to the ravioli!
Make the pasta. Keep the strips as wide as possible – remember that they have to be larger than the normal ravioli, large enough to hold a whole egg yolk. And also that you can keep any leftover cutouts and put them in soup or pasta e fagioli, for example.
Use the freshest eggs possible, and, if you are so inclined, the most ethical you can find.
Delicate is the key adjective today.
Now, the moment of truth – will the pasta be cooked and the yolk still creamy but warm?
The answer is yes.
Sit down, relax, drink that glass of red wine (Sangiovese, maybe?) and savour your fantastic creation.
These look amazing! I feel like they would be great with maybe like a creamy pesto sauce? Would you mind if I blogged an adapted recipe sometime?
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Hello and thank you 😊✨ I would be absolutely honoured if you blogged my recipe, and it would be great if you could let me know when you do and maybe link my blog when you do? I’d be incredibly grateful ⭐️
Thanks! Of course! I always try to give credit to wherever or whoever I get an idea for a recipe. 🙂
I wouldn’t mind at all popping on over to give you a heads up when I post it either. Thanks again! 🙂
This really looks soo good. I literally could devour that whole plate right now! Yum yum!
Thank you! It was extremely good 😊 you should try making it!!
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Oh I will, pasta is my weakness lol
O.k., I am quitting my pasta restaurant, and coming over to your place. This dish looks absolutely amazing!
Ha! Very funny 😜 How about I come and cook for you for one evening, so you can see how it’s done, and we can call it even? 😂😝
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