U is for Uovo in Raviolo

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=vGkqF1wnrfw

This Dish Blows My Mind Every Time… • This may look complicated, but honestly, the hardest part is making the pasta dough. But we are already at U, we made pasta dough for D, F, H, L, and T. The rest of this recipe is just taste as you go. • But if you need a refresher, check out the H is for Homemade pasta video. This is my classic pasta dough recipe and it can make about 10 Ravioli. Adjust accordingly. • Recipe: • Pasta Dough • 300g-350g 00 Flour • 100g whole eggs (2 Large Eggs) • 90g Egg Yolks (5 Yolks) • Filling • 425g Ricotta • 30-40g Parmigiano Reggiano • Lemon Zest (To Taste) • Lemon Juice (To Taste) • 1g Nutmeg (To Taste) • Salt (To Taste) • 1 Yolk per Raviolo • Sauce (Per Raviolo) • 30g Butter (Browned) • Fresh Sage Leaves • For the pasta dough… watch my video called H is for Homemade Pasta. It’s free and does the best job of explaining things. • Roll the Dough as thin as you can, then pipe or lay the filling in a circle with a yolk in the center. • Close tightly, making sure to remove all the air from inside the Raviolo. • Boil for 2 minutes for a runny yolk or 3 for soft boiled. I like about 2:45. • In a separate pan, brown you butter and then add your fresh sage leaves. • Toss the Raviolo in the butter sauce and baste it until fully coated. • Sprinkle on some Parmesan and enjoy! • #italianfood #cooking #datenight #pasta #recipe

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