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Egg Yolk Raviolo with Truffles – How To

-We're making uovo raviolo today My father's from Italia

I've been making pasta with him and with my nonna since I was 2, 3 years old Pasta all'uovo's been cooked for the king of Italia at one point It's gonna blow your mind ♪♪ ♪♪ Hiya Stefano Secchi from

Pasta all'uovo is egg-based pasta First, we're gonna make the pasta dough So, we got to separate the whites from the yolks

Actually, I got a really cool way to take the eggs out, too When you have a ton of eggs, I just keep the boning knife in my hand It does make it easier, I think, when you have a lot of eggs to separate Uovo raviolo came from Nino Bergese, who used to cook for the royalty of Piemonte when Italy was a monarchy, and then he was actually recruited to San Domenico, which is in Imola in Emilia-Romagna, and it was made famous at that restaurant It's one of those things that has become a marquee dish

Three egg yolks have been separated We got a full egg in there We're gonna put the flour in the food processor All the eggs inside, and then extra virgin olive oil, which is really great here as it helps the elasticity of the dough, so when you're feeding it through, you get that beautiful sheen It's really much easier to work with, as well

Just a touch of acqua Now we're just gonna bring it together into a big pasta ball Knead at the end to just bring it all together What we want is a really dense dough that's fatty because it's much easier to work the dough I have my bench flour

I really learned how to make pasta with the nonnas in Modena It was just me with four nonnas in the kitchen, and then we'd go upstairs to the pasta room, and we'd just roll pasta — no machines, none of that They taught me, "Uno, duo, tre, gira," which in Italiano means "turn" — "girare" So, you want to see a little bit of a springback Mamma mia

Che bello, no? Gonna be wrapped up, room temperature always Needs to relax for trenta minuti — half hour at least — because it needs to hydrate, and the gluten rests, and then it's gonna be easier to roll out Now we're gonna do the ricotta ripieno, or the ricotta stuffing We have ricotta cheese There's nothing better than being in the middle of Modena, Emilia-Romagna, when ricotta comes from the hills, still a little bit warm from the process

It's so delicious Plenty of Parmigiano-Reggiano We're leaving black pepper out of this We're just using noce moscata, which is nutmeg, and which is super common in the area We do a little bit of lemon zest

I'm gonna take a little bit of parsley, or a decent amount The parsley is an herb that we use a lot in Emilia-Romagna and in Northern Italia Okay, so the idea is that you want to have a fairly dry filling [ Speaking Italian ] You have to always taste it You know when, like, there's so much Parmigiano where it kind of, like, brings your mouth together, and you're just like, "Oh, man

" That's what — I mean, that's [ Speaking Italian ] Piping bag, twist, resting in my beer glass We're gonna roll out the dough

Okay, so this is our dough Beautiful, right? We're gonna roll with, like, a piece yea big The resting helped to relax the gluten, so it'll be easier to roll out We're gonna push down the pasta, get it nice and thin You want to have the al dente texture

You can actually laminate the dough Just a little bit of bench flour See what I'm saying? We do a fold-over, and so you're building layers upon layers upon layers, so you have the little texture that you get that people like On this machine, we roll it to the second-thinnest setting 'cause you want it to be almost to where you can see "diti," so you can see your hands through Get a little bit of bench flour

Okay, we're gonna fold it in half [ Speaking Italian ] Just a little bit of a cut right there [ Speaking Italian ] Cut it in half again [ Speaking Italian ] We're gonna prep our sheet We have some semolina 'cause it just helps to not stick

You do the form with the smaller mold I did two just to mark where the ricotta's gonna be, and then the larger one is just gonna make sure that I have enough space or diameter to cut the uovos So, now we're gonna pipe the ricotta You want it to be kind of like a volcano, and then the egg just kind of sits inside and, like [ Whistles ] We don't need any egg whites to close the pasta Just water will be perfecto If you have a water bottle, you can just spray, or you can just use your finger We're gonna put this sheet on top of the other sheet

[ Speaking Italian ] Stretch it out slightly, not too much Remember that first mold that we used? [ Speaking Italian ] To close it Second one [ Speaking Italian ] To cut So, you enclose the uovo up

You poke holes so you can get the air out, 'cause when we cook it, it'll burst if you have air bubbles inside, yeah? You're pushing the air out, and then you're closing the holes at the same time Don't worry about any water getting inside — just make sure you don't poke the yolk Okay, so we have the two uovos, so this can go in the fridge and sit for not more than two or three hours So if you want to do it ahead of time — 100% You just can't freeze it

So, the uovo's been resting in the fridge for 10 minutes We're gonna drop it in this boiling, salted water Okay, so you want a really hot pan You want to brown the butter until it becomes nice and dark, just before it burns, and then some pasta water goes right inside Make sure you do it away from yourself, 'cause it'll splash everywhere

Yeah, I learned that one the hard way You should see at the restaurant at the end of the night, there's, like, just butter everywhere See, like, how you use the pasta water, and then the butter is nice and brown, but it's also emulsified, as well? That's the trick You want to keep it emulsified, yeah? So, the way to tell when your uovo raviolo is finished is you're gonna see that it's gonna start floating, and you need to take it about 30 seconds past that, just so you cook the egg yolk just enough, and to warm through the ricotta You can take a rag and just kind of tilt so you don't have too much water running in there, but you also want a little bit of the pasta water to help to re-emulsify

So, that's gonna dance right inside, and you want to be delicate with it so the yolk doesn't break You see how it gets a little pocket of brown butter? You see that? Ohh! So, we kind of baste off the heat A little more pasta water And, obviously, if you're gonna go to the table, they may roll around a little bit on the plate, so I always pipe a little bit of ricotta at the base Mamma mia! Take the uovo, right on top

Then just a little bit of salsa, a little bit of [ Speaking Italian ] I have this white truffle that just came in from Alba, from my people over there How do you go wrong with that, right? Whoa! And then we're gonna douse it with an uncontrollable amount of tartufo bianco

See how it kind of just gets super thin, just gonna melt? [ Speaking Italian ] Finish with more Parmigiano on top, and do, like, an aggressive shower It's the undisputed king of cheeses There's no question, right? And once you cut into it and then you see the yolk, oh, my God 'cause the egg yolk is what makes the sauce ♪♪ Parmigiano in the background, the warming spice of the nutmeg You have the parsley, you can taste a little bit of lemon, but you have the beautiful umami flavor that you have from white truffles that you can't find anywhere else, and then the richness of that egg yolk It's like, mamma mia, how do you go wrong? For the recipe, click the link below ♪♪ ♪♪

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