Egg Yolk Ravioli, Crispy Sage, Burnt Butter!
Ingredients for 4 giant ravioli:
200gr of home-made pasta dough rolled to the thinnest setting or 8 large sheets of fresh egg lasagna (La Tua Pasta make great ones)
1 bunch of chard (roughly 4/5 leaves with stem)
180g of ricotta
½ cup of grated parmesan
a pinch of grated nutmeg
4 egg yolks
For the sauce:
80g unsalted butter
15 leaves of sage, roughly chopped
Method:
Start by separating the white stems from the leaves of your chard. Finely chop the stems and leaves, keeping them separate.
In a large pan, heat some butter and start cooking the stems. Once soft and slightly translucent, add the leaves and let cook until all juices have evaporated. It is important that there is no liquid left in the pan, otherwise your ravioli will be soggy and sticky.
Let cool a little then add the ricotta, grated nutmeg, and parmesan. Season with Salt and pepper and mix well.
To assemble your ravioli, we recommend using a 12cm wide bowl or glass as a mould. Cut 8 evenly sized pieces of rolled out pasta dough or lasagna sheets that are slightly bigger than your mould.
On 4 of the sheets, lay a large spoonful of your chard mix in the middle, making a little nest for your egg yolk to sit in. remember not to overfill because you need space to seal the ravioli.
Place an egg yolk in the centre of the filling and use a pastry brush and the leftover egg whites to give a little egg wash around the edges of each ravioli.
Place a plain sheet of pasta dough over the top of the filling and seal it around edges with your fingers.
Put your mould on top of the ravioli and use a small knife to cut around the bowl.
Cook for 2 minutes in salted boiling water.
Remove using a slotted spoon, pour some of the butter sauce and sprinkle some parmesan and pepper.
For the sauce:
Melt the butter in a small pan on low heat. Add the roughly chopped sage and cook until the sage is crispy, about 5 minutes.
Molto Bene. :P