How to Prepare Quick Raviolo Al Uovo

Hello everybody, it's John, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Favorite Raviolo Al Uovo. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Raviolo Al Uovo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Raviolo Al Uovo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Raviolo Al Uovo is 2-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can have Raviolo Al Uovo using 23 ingredients and 14 steps. Here is how you can achieve it.

My grandfather used to make this, and I've never gotten around to it. It is great! Use the best eggs you can find for this.

Ingredients and spices that need to be Take to make Raviolo Al Uovo:

1. For the Dough:
2. 8 oz Flour (00 if you can get it)
3. 2 eggs and 1 yolk
4. 1/4 cup EVOO
5. Salt and pepper
6. as needed Water
7. For the filling:
8. 1 cup ricotta
9. 3 slices bacon/pancetta
10. 1 bunch parsley chopped fine
11. 1 bunch basil chopped fine
12. 3/4 cup Parmigiano Reggiano
13. 1 egg
14. 4 egg yolks (hold in separate bowls, try to not break the yolks)
15. Salt and pepper
16. For the sauce:
17. 1 red bell pepper chopped
18. Juice and zest of an orange
19. Juice and zest of a lime
20. 1 bunch mint chopped fine
21. 1 shot water
22. Boiling Liquid:
23. 1-1 1/2 quarts broth (or a water/broth mixture)

Instructions to make to make Raviolo Al Uovo

1. In a small bowl mix together all of the ingredients for the filling EXCEPT for the egg yolks. Set aside (in the fridge) in a zip lock bag until it is time to fill.
2. Prepare the pasta dough. Dump the flour onto a work surface, make a well about 6-8 inches across. Crack all of the eggs in and add the oil and salt/pepper. Stir with a fork, whisking the eggs, and slowly working flour into the center.
3. Once the center liquid is no longer so runny that it runs all over the place, begin to really work the dough, kneading for about 15 minutes. It will slowly turn more golden, rendering a soft supple dough ball.
4. In a large (shallow if you have it) pot bring the boiling Liquid to a simmer slowly until the raviolo are made.
5. Cut the dough in half, and roll thin. (Use a pasta roller, don't be a hero). You will now have two sheets of very thin dough. Keep under a damp kitchen towel until you are ready to fill and seal.
6. On one sheet, measure (with a custard bowl or ramekin) about 3-3 1/2 inch circles and determine where you need to place your filling "nests". Pipe some of the ricotta mixture on each 3-3 1/2 inch "template" if you will. You don't need much, maybe 1-2 tablespoons?
7. Dip a large spoon into hot water and create a small divot in the center of the filling. Slowly place the egg yolk in the center. Lay the other sheet of pasta over the filling/yolks and press around each "nest" with your fingers to create a preliminary seal.
8. Using a knife or pasta rolling cutter, liberate each raviolo from the collective sheet. Roll/press the edges of each raviolo thinner to ensure even cooking as well as a better seal.
9. Hold on a plate with a few drops of EVOO rubbed on it until ready to boil and fry.
10. In a small saucepan, combine all sauce ingredients, bring to simmer and allow to cook for 5-10 minutes. Blend with an immersion blender or stand blender. (Pass through a sieve of you have the time/will) set aside.
11. In a sauce pan large enough to accommodate all of your raviolo, melt some butter along with any herb or garlic you'd like (this is to fry the raviolo after boiling)
12. Once the broth is boiling (lightly) place each raviolo in carefully. Do this with 15 seconds in between each one to make it easier to pull them out in order. (Make sure you keep an eye to remember which one is which)
13. Boil for approximately 4-5 minutes, remove from the liquid into the butter, and baste until they are done. It is difficult to give exact times, you just have to guess. Just don't go too long on this, you want to keep the raviolo soft and tender (also the yolk runny)
14. I plated my raviolo over the sauce with a few drops of balsamic vinegar but it's up to you. I think that's the better choice so you can truly appreciate the egg yolk running out of the finished product. Top with Parmigiano Reggiano and a few drops of good evoo and enjoy with a salad and some garlic bread!

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So that is going to wrap it up with this special food Recipe of Any-night-of-the-week Raviolo Al Uovo. Thank you very much for reading. I'm sure you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!