The Uovo Raviolo Is Made For Kings, Queens and Lovers

Valentine's Day is a sexy day and if you want to seal the deal forget going out you're gonna need a sexy recipe to impress and I've got the sexiest one for you wovo raviolo is a large egg yolk filled ravioli that oozes egg yolk when cooked but today we're going to be finishing it in a brown butter sauce with mushrooms to create a dish that's fit for a king or queen quite literally I want to thank our sponsor today Aura but more on them later for now let's get started making pasta wovo egg yolk pasta dough now there are two basic types of pasta doughs that you must know the first one is made with semolina and water and is often found in the south of Italy and it's really the go-to when you're looking to dry pasta shapes like oraceti rigatoni fusilli Cavatelli stuff like that the other pastas pasta wova which we're making today which is pasta with eggs since I'm making this in the winter in a drier environment I'm going to slightly reduce the amount of flour I normally use by 20 grams for a total of 420 grams of that double zero flour but I'm still gonna use five large eggs which weigh about 270 grams and then I'm going to beat that well and then I'm going to take that flour and I'm going to dump that into the center of my cutting board and create a well with some high walls and pour that egg mixture into the well using the fork to continue to beat the egg slowly pulling in some flour from that wall of flour around the edges and continue beating the egg until you create this thick pancake batter consistency then using the bench scraper start to fold in that flour from the walls into the egg and start to cut that flour into the egg squashing it all together compressing it until it forms some sort of a workable rough dough once you've got a nice ball formed you're going to start to use your hands and begin to knead the dough working that dough allowing it to suck that flour up until it's just lost that tackiness to be able to work easily and now to knead properly you want to take the dough and use your dominant hand and with your palm pull the side of the dough furthest away from you and pull the dough back to the other end of the dough and then push down and forward and if the dough is properly hydrated those two edges of the dough should seal then you want to take that bowl and you want to wrap it tightly in some plastic wrap and you want to let that sit at room temperature for 15 minutes after 15 minutes we will unwrap it and we'll need it again for another five minutes after that five minutes dough should be looking even better what we're going to do is give it a cut in half because I only need half this dough and I like to use the other half to practice other pasta shapes I'm going to shape the two individual doughs we want to seal up the bottom and we want to wrap those both in plastic wrap and then we're going to let those rest overnight but if you wanted to use those today just sit them out at room temp for another two to three hours and then you're ready to make your pasta but mine are going in the fridge so now it's the second day and our pasta dough has been resting in the fridge overnight and it's beautiful and supple and it's going to be easy to work with but it's chilled so we're just going to leave it out on the cutting board at room temperature and allow it to kind of take that chill off the dough so it's easier to work with later I'm just going to set that off to the side while we prep the ricotta filling or the ripien which is just Italian for a stuffing or a filling today I'm going to be using this Palio regotta why do I like to use this rigota because I know that it is the most common and most easily found for all of you wherever you are in America now when we stuff a ravioli with rigota we don't want a very watery regotta we want it a bit on the drier side but this regotta is a bit on the Wet Side so I'm going to take a little bit of cheese cloth I'm gonna cut a little piece off I'm going to place a strainer over a bowl with that cheese cloth in it and then just add that recall the two cheesecloth I'm gonna put a plastic wrap on top and I'm gonna weigh that cheesecloth down with a few lemons to extract its moisture now this is first thing in the morning so I'm sort of projecting towards later I know if I let this sit for a few hours while I go do other things in the morning this should be nice and thick and drained out of a lot of moisture by the time I come back and finish making the filling I'm just going to pop this in the fridge for a little bit and allow this to do its thing now before we move on to the next step I want to talk to you guys about getting you protection online thanks to our sponsor today Aura they help you fight back against those annoying websites that make your personal information public by automatically requesting removal of your information which helps in doing things like reducing those frustrating Robo calls that are the reason I don't answer my phone 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give you a two-week free trial with my link you'll be shocked at how much of your private information Aura fines exposed over those two weeks and you're going to want to get it taken care of so head on down to the link at the top of the description get your free trial with aura today and let's jump back into the recipe so that's about noon it's been about three hours and as you can see a lot of that moisture has drained off and our regotta has gotten a lot thicker to make our filling we're just gonna transfer that ricotta straight into our Bowl we're going about 15 ounces of whole milk ricotta to that I'm going to add almost an equal amount of grated Parmigiano-Reggiano then I'm going to take a small handful of parsley and chop that very finely foreign about a quarter of the lemon zest I'm going to season with some salt fresh cracked black pepper and we want to give it a good mix once that mixture is ready we can get that straight into a Piping Bag you don't have piping bags at home I suggest ions buy some they're very convenient especially if you like making pasta and you just want to use a spatula and just scoop the ricotta into the Piping Bag and you just kind of want to have the edges folded over you want to make sure the top of the Piping Bag is nice and clean so we can just tie it up with a nice rubber band store it in a nice little glass and we're going to pop this in the refrigerator while we roll out our pasta one thing I did forget to add to that mixture is some nutmeg I forgot to add it I'm not going to add it to the mix now and it's okay if you don't now why is this the perfect recipe for a Valentine's Day meal let me explain this is the pasta that was invented by Nino Bernese in Piedmont one of the kings of Italian cooking cooking for a lot of the wealthy in Northern Italy and over time was fittingly dubbed the king of chefs and the chef of King he was planning to retire however until Gianna Luigi pulled him out of retirement and recruited him to cook at his restaurant in Imola and Emilio Romania San domanic and that's where he brought the wovo raviolo and made it famous so if this dish is good enough for the Kings and the royalty of Italy it's gonna be good enough for Valentine's and if you're in New York and you want to try it yourself Stefan oseki in New York keeps the traditions of Amelia romagna alive at his famed restaurant res door however it's almost impossible to get into but good thing we can easily make this at home this recipe is roughly based on how he presents them at resdora so now let's just get into actually making the raviola but now our dough is nice and super Supple it's going to be really easy to work with that's sort of what you want usually if it's properly hydrated you don't need really any flour to work with this but I'm probably going to work with a little bit of semolina because I can tell it's still a little tacky on my hand and if we don't use any semolina it's going to stick to the board probably once we add that egg yolk which will further hydrate that dough once we start making them so first thing we're going to do before anything we're gonna get a sheet tray or some sort of plate and I'm just going to add plenty of semolina flour to it set this off to the side this is half the portion of the dough so I just want to cut it in half and work with a quarter of a dough at a time super hydrated so what do you want to do do start to flatten the dough out nice and evenly so when we roll it through the machine it'll roll out nice and evenly I'm gonna hit it with some flour and start to form a little bit of a rectangle that we feed it through the machine we get a nice uniform shape now once you've got that pasta dough nicely shaped we're going to set up our pasta machine and we're going to set it to the lowest setting which is zero and we're gonna run that pasta through the machine it should be a nice even shape then we're going to set the setting up to one it's going to narrow the rollers slightly and we're gonna keep rolling the pasta each time through a slightly narrower setting until we get the dough thin enough to be able to see our hands through it and for me and my pasta machine that final setting we're going to use is the seventh setting now if your pasta needs it sprinkle it with a little bit of flour and then we're going to fold it onto itself and cut it in half so you have two equal sized sheets but I also could tell that that bottom sheet is wider and I know that I want the wider part to be the top sheet so this is going to be my top sheet this is going to be the narrower sheet but I'm going to start piping the ravioli onto so here I've got some pasta Cutters they're also active some like ring molds and I've got the largest one and then I've got one that's four sizes smaller I basically want to maximize The Filling space to add the regotta and the egg yolk but I also want to like a little bit of a flap around the side to get a nice circular ravioli Sheen so what we're going to do is we're going to take our pasta sheet and we're going to start to make marks so I know where to ring the rigota and to put the egg yolk and then a larger Circle so I could punch out the actual ravio I'm just going to give it a very light push nothing too hard and you're going to get these nice little Rings now I want a space maybe two or three fingers for the next one and then the same for the last one then we want to get our Piping Bag out we got some nice pasteurized eggs and I want that jumbo yolk obviously any size works but the bigger yolk the better and for the Piping Bag I'm gonna cut it just narrower than the width of my thumb and before I get started actually I just want to make sure I have plenty of flour right beneath it because again that egg yolk is going to saturate the pasta dough a little bit it might make it stick to the board so now we can start piping I just want to start in that Center ring and right inside of it pipe a wall of rigota about three layers high and you want to make sure that you're piping inside that interior line and not too much outside or else you're going to bleed into that border and you want to make sure you have a nice hollow center so that we can crack an egg yolk in there and that wall of regotta will cradle that egg yolk and protect it during the cooking process foreign [Music] egg yolks to fill them with so I'm gonna crack three eggs and separate the yolks from the whites [Music] and gently with your hands you want to start to make sure you overlap that top sheet nice and neatly over the bottom sheet and then slowly and gently you kind of just want to work out any air pockets and start pushing them towards the sides before we really start to seal in these ravioli now I know that smaller one we punched out I want to seal them but that part's not going to fit so I'm just going to find the mold that does maybe one or two sides bigger and just sort of seal that in then I'm just going to start to compress those two sheets into one make sure they're not stuck then we want to take our biggest and punch out the ravio I'm going to make sure we're nice and symmetrical though we want to make sure we have a nice little Rim around that core stuffing and then you want to just go out with that ring mold and just punch out the rest of those raviolis and then remove the trim and if you don't have ring molds you cut them into squares we just want to go around make sure we flatten that Rim if the dough is just super hydrated which mine is the semolina is going to dry it out and we're also going to let it chill in the fridge so everything firms up right before we start to cook you want to make sure you sit it on top of a good mound of the semolina otherwise that egg yolk will continue to saturate and it might get stuck I'm just gonna cover them with semolina and this is only for date night for date night you really only need two on Valentine's Day the idea is not to eat a lot because you hope to be active after dinner so you're not trying to stuff yourself one of these is going to be perfectly filling we're going to pair it with a really bright acidic arugula salad maybe you have a little bit of dessert may I suggest the chocolate lava cake on the channel I'll leave a link down in the description to that these go in the refrigerator for 20 minutes 30 minutes now with this ravioli which is really rich and fatty with that egg yolk and that brown butter we're going to want to serve a really bright simple vinegary acidic salad so I'm just going to take some arugula I've got a good quality balsamic vinegar right here got a little viscosity to it you don't need to use a lot but it's going to punch a lot of acidity a lot of sweetness a lot of flavor season it with some salt and I'm going to add a little bit of shaved aged Parmigiano-Reggiano right on top and then right before I serve we're add some of that balsamic vinegar it should be a perfect little salad to go with our beautiful ravioli so I'm going to set these guys off to the side finish it off right before we're ready to serve then on top of the ravioli and in the sauce I like to add a few of these shiitake mushrooms and I kind of intentionally got these smaller guys I just know that this is going to shrink by about half once all that moisture is evaporated out when it's cooked and I still want something with a little bit of a bite at the end so I think this thickness works well for one portion small handful is all you need get these into a bowl set these off to the side that lemon I zested earlier I'm going to take about one Chic off and I'm going to use this for our brown butter sauce and for one portion of pasta I'm gonna go with around four tablespoons of an unsalted good quality European butter in restaurants who cook pounds and pounds of pasta all day long have really starchy concentrated pasta water that they cook their pastas in when we start cooking a pasta like this in which we need a lot of pasta starch we're starting from Ground Zero there's not gonna be a ton of starch in the water if we just add one or two ravioli to the water I want to add a little less water and the residual starch from that semolina and the pasta should be enough to thicken the sauce once we go to use that pasta water the only thing is the ravioli might stick when you drop it you just want to make sure you keep it moving so it doesn't stick to the bottom of the pan so I've got that pot of water on the stove and I'm bringing that up to a boil now over at the stove I've got two pots one with the pot of salted water boiling which is about halfway full for the reason I just explained second pan off to the side on medium-high heat we're going to add that butter and we're going to get it melted and once it's melted we're going to toss in those mushrooms right away and season them with salt what we're doing here is we're making a brown butter while essentially at the same time sauteing and Browning the mushrooms and if you cut the mushrooms properly they should Brown at just about the same time that the butter has become the perfect brown butter right when that Browning process begins to start that is the moment that I want to drop my raviolo into the water get it going and keep it stirring so it doesn't stick the pasta will start to float after about a minute and a half I'm then going to allow it to cook for another minute and a half at the same time the butter is beginning to turn a really nice dark brown and the mushrooms at the same time are Browning perfectly just as expected now I'm going to turn the heat off on this pan it will continue to Brown but it's going to begin to cool down slightly and once it's simmered down we can add that squeeze of lemon if you add it too hot it just kind of creates a big reaction then I'm going to add a little bit of that starch floating at the top of the water to the pan and then add add the raviola and then I want to get the heat back onto the pan and I want to cook that raviolo for another minute or two in that sauce basting that sauce on top of the ravioli reducing that sauce down and thickening it and once it's nice and thick and coats the pasta we can get it off the heat and we can start the plate now to Plate the raviolo we can add a little dollop of the regotta filling to the center of the plate to keep the raviolo from sliding around and then place that raviol right on top and bathe the ravioli in that beautiful brown butter sauce and then finish it all with a Sprinkle of parmigiano Reggiano now we can dress the salad with some of that balsamic vinegar maybe a little bit of olive oil give it a nice toss and then plate it up real nice and we can set the table then we want to arrange the plates of candle of course and wine is a must and I'm not a rose guy myself but nothing says Valentine's Day like a nice red rose maybe you sprinkle some petals around let her know that you really felt this through light the candle set the mood pour a nice Tuscan red and then serve this beautiful dish to your love your crush or even yourself because yourself needs love too and you cut into that raviolo you watch that yolk ooze out onto the plate and that becomes one with the sauce and it's that brown butter and that egg yolk that creates this impressive luxurious romantic pasta and if there was ever an appropriate time to call a Dish sexy it is this time now I'm telling you if this recipe does not seal the deal then it's probably your personality best of luck to you on Valentine's Day recipes gonna be linked down in the description that's all that I have today I'll see you next time until then take care of yourself and go feed yourself [Music] little soul

Channel: NOT ANOTHER COOKING SHOW

Views: 105,950

Keywords: uovo raviolo, valentines day, valentines day recipes, 2023, nino bernese, seffano secchi, rezdora, Stephen cusato, not another cooking show pasta, the food freak pasta, ravioli, how to make ravioli, a romantic pasta dinner for valentines day

Id: R0va0beGsJ8

Length: 17min 34sec (1054 seconds)

Published: Thu Feb 09 2023