Raviolo al' Uovo

Egg Yolk Ravioli
#ravioli #pastarecipe
📜 Ingredients for 4 servings
Pasta:
200g (7 oz) all-purpose flour
2 eggs
20ml (0.6 fl oz) olive oil
Raviolo:
2 eggs
4 egg yolks
200g (7 oz) ricotta
80g (2.8 oz) pancetta
250ml (8.5 fl oz) chicken broth
100g (3.5 oz) Parmesan
250g (8.5 oz) cherry tomatoes
3 scallions
50g (1.7 oz) butter
1 handful parsley
salt, pepper
Make a nest with the flour on a clean work surface. Add eggs and olive oil to the center and gently break up the eggs. Mix the flour and continue working the dough to bring it together into a shaggy ball. After 5 minutes of kneading, it should become cohesive and smooth. Wrap the dough in plastic wrap and let cool for 30 minutes.
Whisk together ricotta, half of parmesan (grated), half of minced parsley, 2 eggs, and salt. Refrigerate for 30 minutes.
Mince the pancetta and sear it on a pan until dry and crispy. Set aside.
Dice or mince the scallions and the tomatoes.
Unwrap the dough. Using a rolling pin, gently flatten the pasta into an oval disk on a lightly floured surface. Using a cookie cutter or a bowl, cut out 8 circles, 10cm (4 inches) in diameter for each. Spoon a 5-cm (2 inches) wide ring of ricotta filling. Carefully transfer an egg yolk in the middle. Dab a little bit of water around the perimeter of the filling and place a second sheet of pasta on top of the first. Press down to seal each raviolo.
Bring a pot of salted water to boil. Drop the raviolo into the boiling water and cook for 2-3 minutes. Meanwhile, heat the butter in a pan.
Carefully transfer the raviolo from the water onto the pan and cook for another 2 minutes. Repeat with the remaining pieces.
On another pan (or the same one), sear scallions and tomatoes in 1 tbsp (0.5 oz) of butter. Pour in the chicken broth and reduce to a sauce. Season with salt.
Put the vegetables with the sauce on a plate, add the raviolo, sprinkle with pancetta, parsley, shredded parmesan, and season with pepper.