Egg Yolk Ravioli Recipe:
Egg Yolk Ravioli with with Ginger Lemon Butter Sauce
What do you do when your favorite chef on television shares his recipe of one of your favorite dish, a dish that you haven’t yet tried your hands on?? You’d obviously find the courage to finally give it a try yourself, especially now that the cute chef George Colambaris on Masterchef Australia has already shared his recipe for ‘Egg yolk Ravioli with burnt butter sauce’. You know the moment I saw that yolk oozing out at the first crack of the ravioli, I was already thinking if I had all the required ingredients to give it a try. If only I had eggs I’d have immediately got on to the job but then I would have to wait till next morning, and anyway Ravioli has always been a good breakfast dish for me. But things seldom work as planned, it took two three mornings before I finally made these for my Sunday Brunch. Although, I had all intentions of recreating my dear chef’s recipe but just could not recall the recipe for the burnt butter sauce and decided to do it with my own invented flavors, how about ‘Egg yolk Ravioli with ginger-lemon butter sauce ’. The zing of lemon and the zang of ginger and chili flakes were absolutely wonderful with both the Ravioli and the Delhi weather.
Ps:- I would have preferred making my own fresh homemade pasta if Delhi wasn’t burning this way, couldn’t resist any opportunity of spending less time in front of the gas stove. And this temptation did not even meant compromise, for the Lasagna pasta were a perfect fit for the recipe.
Ingredients (Makes 4 Raviolis):
- 4 lasagna pasta sheets
- 5 egg yolks
- Salt and pepper
- Few Springs of Parsley to garnish
For the Ginger-Lemon Butter Sauce:
- 50 gms hardened butter, preferably salted or add a 2-3 pinches of salt (I’ve used our Amul butter)
- 1 tablespoon of very fine shredded or grated ginger flakes
- ½ tablespoon lemon rind
- Juice of ½ a lemon or about 2 tablespoon
- ½ tablespoon castor or other fine sugar
- ¼tablespoon red chili flakes
- Cook the pasta sheets in boiling water with some olive oil as instructed on the packet, only cook it for 2 minutes less then what is advised on the pack. In fact keep it al-dente, spread and cut the lasagna sheet into half making two equal square pasta sheets.
- Melt butter in a sauce pan; add the chili flakes together with the butter as it melts.
- Add all other ingredients and bring it to one boil and turn off the flame, that’s it the sauce is ready.
Arranging the Ravioli:
- First keep a deep skillet with lot of water and some salt to boil over the stove. Also crack one egg yolk and mix a teaspoon of each flour and water in it and keep aside.
- Place two pasta sheet on your work surface, first line the entire perimeter of each sheet with a brush dipped in the egg and flour paste, then carefully place one egg yolk at the center of one sheet and quickly but lightly place the other sheet over it. I like to add a pinch of salt and pepper in over the yolk while still in the shell before placing it on the pasta.
- Now seal the corners by slightly pressing outward toward the ends to ensure that there are no air pockets made and then press the corners with your fingers to ensure that the pasta sheets are tightly sealed.
- Repeat this with other pasta sheets and keep you ravioli on a grease plate.
- Now cook one or two ravioli at a time in boiling water for only a minute. Strain out onto you serving dish, generously pour the Ginger-Lemon butter sauce over and round the ravioli, top up with a spring of fresh parsley and enjoy.
Dos and Don’ts:
- Do add some cheese along with the yolk if you like.
- Do not boil the ravioli in the water for too long else the yolk will harden and you would miss the fun of it oozing out of the ravioli when you first cut across it.