Explosive Pasta (Ravioli with Yolks)

Explosive Pasta (Ravioli with Yolks)

00:00 Intro
00:52 Separating the Yolks
02:47 Shaping Ravioli
06:55 Storing Ravioli
07:38 Cooking Ravioli

A basic ravioli video that covers the dough, filling, rolling, shaping, cooking, and sage butter:
https://youtu.be/92hh23TrZfA

Makes 10-12 ravioli
You’ll need one per person for a first course

The Dough:
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2 large egg + 3 large yolk + enough cold water to get 185g of wet ingredients
300g bread flour (unbleached all-purpose is fine in a pinch)
5.7g salt (1 tsp table salt or 2 tsp Diamond Crystal Kosher or weighed for all other salt types)

Put the wet ingredients into a bowl of a mixer. Add the salt and flour and mix with a dough hook on medium-low until homogeneous. Touch the dough, if it’s at all sticky, add more flour. Knead for 5 more minutes in a mixer (assuming it’s doing a good job with this stiff dough) or 8 minutes by hand. Flour, wrap in plastic, and let rest 30 min and up to 5 hours at room temperature.

Making the dough in a food processor: https://youtu.be/_7cSBz-XrGI?t=243
How to knead pasta dough: https://youtu.be/m_fu5RaXMVk?t=461

The Filling:
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1 Lb Swiss Chard (how to wash chard: https://youtu.be/YrPqVoBxlRc)
2 Tbsp olive oil
1 garlic clove, sliced
1 Lb Whole Milk Ricotta without gums or stabilizers

10g finely grated parmesan
Salt, pepper, and acidity to taste (I use pomegranate molasses or lemon juice)
12 yolks

Cut the chard stems into small pieces. Set a large skillet over medium heat. Add the olive oil. When the oil is hot, add the chard stems and a pinch of salt. Cover and cook, stirring occasionally until brown and tender, about 10 min. Add the garlic and cook until aromatic, about a minute. Slice the chard leaves, chop into small pieces, and add to the pan. Cover and cook until starting to wilt, 2-3 minutes. Uncover, and cook stirring until completely wilted. Take off heat, and season to taste with salt, pepper, and lemon juice or pomegranate molasses. Cool completely.
Drain ricotta for 15 min between 6 layers of paper towels (3 on top and 3 on the bottom), pressed with a heavy pot. Combine the chard, ricotta, and parmesan. Mix well and adjust the seasoning.

Roll out 1 ribbon of dough (using 1/4 of the dough). Place on a rice flour dusted work surface. Do not flour the top. Place 3 portions of the ricotta filling spacing them 2 inches / 5 cm apart (each portion should be roughly 40g). Shape the portions into little volcanoes as shown in the video and drop a yolk into each one. Run a damp finger around each pile of filling. Drape the remainder of the dough ribbon over the filling and seal pushing out all the air. Cut as desired and store on a parchment lined baking sheet sprinkled with the rice flour. Repeat with the other pieces of dough one at a time. Finished ravioli can be stored in the fridge for up to 6 hours uncovered. Monitor their texture. If they start to feel dry, cover. If they feel sticky, uncover.

Sage butter sauce:
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4 Tbsp unsalted butter
1 whole garlic clove
10-12 sage leaves
Salt and lemon juice to taste

Set a large skillet over medium heat. Add the butter and whisk until it melts and the white foam subsides. Add the garlic and sage. Cook until the sage leaves start to stiffen. Flip and cook until the leaves are crisp and the butter is brown. Sprinkle the leaves with a little salt. Cook for 5 minutes. Remove the garlic clove and discard. Season with a few drops of lemon juice and salt.

Bring a large pot of water to almost a boil. Salt heavily. I use 65g salt for 6.5qt (6 L) of water. Bring to a boil. Add the ravioli. Cover just until the water boils. Uncover, reduce heat to maintain a gentle simmer, and cook until done to your liking, about 3-4 minutes, but it’s best to do a trial with 1 piece.

Mix with sage butter and an additional 4 Tbsp of fresh butter and serve immediately.

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Видео Explosive Pasta (Ravioli with Yolks) канала Helen Rennie