Make this: Matty Matheson's Ricotta Egg Yolk Raviolo
If you're out to impress, these babies from Matty Matheson's new cookbook should do the trick. And in the words of Matheson himself, "Do not f**k up the yolk!"
Quentin Bacon from Matty Matheson's Home Style Cookery
Preparation time 45 minutes
Cooking time 30 minutes
- 7 egg yolks
- 1 cup all-purpose flour, plus more for rolling
- 1 Tbsp olive oil
- ½ tsp kosher salt
- 1 cup ricotta
- ½ cup finely grated Parmesan cheese
- ½ tsp kosher salt, plus more for cooking
- 1 tsp freshly cracked black pepper
- 6 egg yolks and 1 egg, beaten with 1 tsp of water to make egg wash
Bacon Tomato Vinaigrette
- 1 cup diced bacon
- 4 garlic cloves, thinly sliced
- 1 ⅓ cups cherry tomatoes, cut in half
- 3 Tbsp honey
- 5 Tbsp white wine vinegar
- 1 tsp kosher salt
- 2 stems of basil, for serving
- Make the pasta dough: in the bowl of a stand mixer, mix the egg yolks, flour, olive oil and salt with your hands until a shaggy dough forms. Switch to the machine, fit with a dough hook, and mix until the dough is smooth and elastic, about 10 minutes at medium speed. Cover with plastic wrap and let rest for at least 30 minutes and up to 1 hour.
- Make the filling: In a medium bowl, mix the ricotta and Parmesan, the salt and pepper. Transfer to a resealable plastic bag and refrigerate.
- Make the bacon tomato vinaigrette: Place the bacon in a medium skillet and cook over medium heat, stirring occasionally, until crisp. Transfer the bacon to a paper towel–lined plate. Drain and discard about 60 per cent of the bacon fat, turn down heat to low, add the garlic, and cook until softened but with no colour. Add the tomatoes, increase the heat to medium-high, and blister for 3 minutes. Add the honey and vinegar. Bring to a boil and cook for 2 minutes. Pull from the heat, add the salt, and set aside.
- Set a hand-cranked pasta machine to the widest setting and lightly flour your work surface. Using a rolling pin, roll the dough ¼ inch (6 mm) thick. Pass the dough through the rollers.
- Continue passing the dough through the machine, adjusting the dial to the next number down each time until you get to the thinnest setting. Run the pasta sheet through the thinnest setting twice. Cut the round edges off.
- Lightly flour a baking sheet and set aside. Lay the pasta sheet on a dry, well-floured work surface. Cut out 12 squares. Remove the filling from the fridge, cut a hole in a corner of the bag and on 6 of the squares pipe a ring of filling that measures about ½ inch high, leaving the center to hold the egg yolk in place. Place 1 egg yolk in the centre of each piped ring. Using a pastry brush, brush egg wash onto the exposed dry edges of the pasta and carefully cover with the 6 remaining pasta squares, pushing out the air pockets as you go and pressing tightly around the filling to seal. Centre a large round cutter around the filling and egg yolk and cut away extra pasta. Using a metal spatula, carefully transfer the raviolo to the floured baking sheet.
- Bring a large stockpot with heavily salted water to a boil. Gently drop 3 raviolo at a time into the water and cook for 2½ to 3 minutes (do not overcook, which will fuck up the yolk). Remove from the water with a slotted spoon and place onto a tray. Repeat with the remaining 3 raviolo. Serve immediately, with a generous amount of vinaigrette and bacon on top.