Egg Yolk Ravioli (Uovo In Raviolo)

I first encountered this dish at SD26, a chic, modern Italian restaurant in the Flatiron district of Manhattan. Their one famous dish was this, Uova (egg) Da Raviolo (ravioli; dumpling filled with egg).  I was fascinated with how they got the egg perfectly runny inside this big dumpling, so I searched for the perfect recipe. There were many but I decided to attempt with this, and a YouTube video helped as well.

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First, I made my own pasta dough. I used 1.5 cups of flour and 3 eggs. In retrospect, I wish I had a pasta maker to roll it out. I spent hours with a rolling pin but still couldn’t get to the thickness I wanted (thin as paper).

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Incorporate the eggs with a fork and then your fingers into the flour. After the dough forms, set it aside with a plastic wrap.

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I then made the cheese filling with parmesan and ricotta. Mix it all together with a bit of salt and pepper.

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Then, put it in a ziplock bag and into the fridge!

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Roll the dough out.

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You don’t have to cut the pasta into the round shape yet, you can do it after you put the fillings and the egg on it. I just did it to save time. And also it looks cool in pictures.

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Fry up 4 thick slices of bacon, set them aside and leave the pan with its remnants of bacon fat…

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Use paper towels to absorb excess oil.

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Remember the ziplock bag? Cut a small hole at the corner. Place the cheese on the pasta so that it forms a well for the egg.

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Plop the egg yolk in!

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Cover with another sheet of pasta, seal with egg yolk and water mixture and cut to your desired shape.

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Boil each dumpling in water for about 3 minutes. You can also put it back on the pan (with all that bacon fat) for a quick minute or so. Serve with bacon and sage. I didn’t have truffle oil but that would’ve been a great addition.

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Note: Pasta needs to be thin as paper. This time, it was too thick for my liking. Will improve next time!

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