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.
The answer is yes.
Sit down, relax, drink that glass of red wine (Sangiovese, maybe?) and savour your fantastic creation.