Egg Ravioli

I was watching bits and pieces of the Iron Chef episode this past weekend with Flay & the White House Chef vs Emeril & Battali. I was going to turn it off when I saw the premise of the show, but am glad I kept checking back in.

I have not been able to get the ravioli dish with the egg yolk in the middle that Batali & Emerial did out of my mind, and have done alot of research this week on how to make it. It looks pretty easy to pull off, and am looking for any tips from anyone who has made these at home.

thanks.

I make them on a somewhat regular basis, and it is pretty straight forward.

Keep the dough thin, and the water just at or under a boil are the two biggest things. I also make sure the ricotta is very well seasoned as the yolk will mellow it out. After you get the hang of it, you can do just yolk too if you'd like. Egg yolk and truffle ravioli are a magical thing.

Jeff

jvalentino wrote:I make them on a somewhat regular basis, and it is pretty straight forward.

Keep the dough thin, and the water just at or under a boil are the two biggest things. I also make sure the ricotta is very well seasoned as the yolk will mellow it out. After you get the hang of it, you can do just yolk too if you'd like. Egg yolk and truffle ravioli are a magical thing.

Jeff

thanks Jeff, the recipes I have been reading looked pretty easy. Thanks for your tips.

Once you get the hang of the standard technique, I strongly encourage frying instead of poaching these bad boys. Fried, browned, crisp-edged ravioli with an oozing egg yolk in the center are fantastic. Savory or sweet: I've served fried egg yolk ravioli with butter and pancetta, or topped with freshly grated nutmeg, cinnamon and a drizzle of honey.

Kennyz wrote:Once you get the hang of the standard technique, I strongly encourage frying instead of poaching these bad boys. Fried, browned, crisp-edged ravioli with an oozing egg yolk in the center are fantastic. Savory or sweet: I've served fried egg yolk ravioli with butter and pancetta, or topped with freshly grated nutmeg, cinnamon and a drizzle of honey.

these would be a pan fried version kenny?

jimswside wrote:

Kennyz wrote:Once you get the hang of the standard technique, I strongly encourage frying instead of poaching these bad boys. Fried, browned, crisp-edged ravioli with an oozing egg yolk in the center are fantastic. Savory or sweet: I've served fried egg yolk ravioli with butter and pancetta, or topped with freshly grated nutmeg, cinnamon and a drizzle of honey.

these would be a pan fried version kenny?

Nope, I'm talking about deep frying. Pan frying would be tough, as you'd have to poach first or you'd end up with raw dough. And if you poach, then pan fry, the yolk is going to overcook. But very thin pasta dough will cook up in hot oil in about 2 minutes, and the yolk will still be beautifully oozy at that point.

Kennyz wrote:Nope, I'm talking about deep frying. Pan frying would be tough, as you'd have to poach first or you'd end up with raw dough. And if you poach, then pan fry, the yolk is going to overcook. But very thin pasta dough will cook up in hot oil in about 2 minutes, and the yolk will still be beautifully oozy at that point.

sounds even better, I have a deep fryer, so I will try these after I try the poached version.

thanks.

As a semi-scary aside I had my favorite version of this dish at a restaurant in Disneyland some time ago. Scary for both the Disney reference and that the soft-egg ravioli has become ubiquitous.

Kennyz wrote:Once you get the hang of the standard technique, I strongly encourage frying instead of poaching these bad boys. Fried, browned, crisp-edged ravioli with an oozing egg yolk in the center are fantastic. Savory or sweet: I've served fried egg yolk ravioli with butter and pancetta, or topped with freshly grated nutmeg, cinnamon and a drizzle of honey.

That's a great idea. Thanks Kenny!

The heck with the egg ravioli...I couldn't believe Emeril & Battali didn't win!

razbry wrote:The heck with the egg ravioli...I couldn't believe Emeril & Battali didn't win!

I didnt watch much past the ravioli portion of the serving of the panel, but I saw on the Iron Chef website Bobby and the White House chef won, I was kind of surprised myself.

This is making me happy. I have a reso at Carnevino in Vegas in a couple of weeks. I will be having this dish.

nicinchic wrote:This is making me happy. I have a reso at Carnevino in Vegas in a couple of weeks. I will be having this dish.

I had it last weekend. While it was a little salty, it was still very very good. Enjoy!

A heads-up on my earlier note. Although I was the victim of circumstance and didn't really have a choice of NOT eating at Disneyland, my meal there was far better than I expected it would be. So if anyone is stuck in Orange County, this is a pretty good (albeit very expensive) spot with a darn good soft egg ravioli:


http://www.patinagroup.com/restaurants/ ... Dinner.pdf

fixin' to try makin' these on Sunday, thanks for all the additional tips.

Let us know how they turn out, jim. I'd be curious to see how your first attempt went.

Seamus wrote:Let us know how they turn out, jim. I'd be curious to see how your first attempt went.

I will, doesnt look like tonight(gives me some more time to read up on them), korean chicken wings for lunch, and baking a bone in ham for some ham and scalloped potatoes for tonights supper bumped them to next week.

It turns out the whole thing was a sham.

stevez wrote:It turns out the whole thing was a sham.

hilarious, and somehow appropriate.