EGG YOLK PASTA (UOVA DA RAVIOLO) WITH CILANTRO PESTO
My grandmother used to make this and I remember loving it when I'd cut into the pasta and the egg would pour out. She didn't use whole wheat flour in her pasta dough recipe and she would serve it with sautéed bacon and spinach. My kids and I prefer the pesto.
Provided by Cris
Categories World Cuisine Recipes European Italian
Time 48m
Yield 4
Number Of Ingredients 17
Steps:
- Place cilantro leaves, garlic, 2 tablespoons olive oil, toasted almonds, yogurt, lemon juice, salt, and pepper into a food processor. Pulse until mixture becomes a paste-like pesto, 6 or 7 pulses.
- Mix all-purpose flour and whole wheat flour together in a bowl. Mound flour on a work surface such as a large wooden cutting board. Create a well in the center of the flour; add 4 eggs and 1/2 teaspoon olive oil into the middle of the well. Beat the eggs and olive oil and gradually begin incorporating the flour a little at a time using a fork, lifting flour up from the sides until most of the flour is incorporated into the eggs. Shape into a ball. Knead dough until it is elastic, 5 to 10 minutes, adding additional flour if it is too sticky.
- Roll dough out into a large rectangle about 1/16 inch thick. Cut into 8 6x6-inch squares.
- Mix ricotta cheese and Parmesan cheeses together in a small mixing bowl. Transfer to a piping bag or plastic bag (cut a small piece off a corner of the bag). Pipe a small circle of cheese mixture large enough to hold an egg yolk in the middle of 4 of the dough squares. Place an egg yolk in the center of each circle.
- Mix 1 egg white and 2 teaspoons water together in a small bowl. Brush egg wash on edges of the pasta squares outside the egg yolk circle. Carefully place remaining 4 pasta squares on the egg yolks. Gently seal edges and try to eliminate any air pockets. Use a 6-inch round cookie cutter to remove the corners of the squares. Press edges of ravioli with tines of a fork to strengthen the seal.
- Fill a large pot with lightly salted water and bring to a rolling boil; reduce heat to medium-high so water is just simmering. Carefully transfer ravioli to water; gently stir. Cook until pasta is tender, about 3 minutes. Remove with a slotted spoon and place on 4 warm serving plates. Serve topped with a spoonful of pesto.
Nutrition Facts : Calories 694.1 calories, Carbohydrate 97.2 g, Cholesterol 397.1 mg, Fat 21.8 g, Fiber 7.3 g, Protein 27.7 g, SaturatedFat 5.7 g, Sodium 357.6 mg, Sugar 1.8 g
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Layla Harelson
[email protected]This pasta was a disaster. The egg yolk pasta was inedible and the cilantro pesto was curdled. I would not recommend this recipe.
Shahin Skhan
[email protected]This pasta was terrible. The egg yolk pasta was gummy and the cilantro pesto was bland. I would not recommend this recipe.
Rita Begum
[email protected]This pasta was not good. The egg yolk pasta was too dense and the cilantro pesto was too spicy. I would not recommend this recipe.
Leandri Leroux
[email protected]This pasta was okay. The egg yolk pasta was a bit too rich for my taste, and the cilantro pesto was a bit too spicy. I would probably not make this again.
Amjad Azroun
[email protected]This pasta was very good. The egg yolk pasta was a bit dense for my taste, but the cilantro pesto was delicious. I would definitely make this again, but I would use a different type of pasta.
Carson Kreger
[email protected]I was pleasantly surprised by how easy this recipe was to make. The pasta turned out perfectly and the pesto was very flavorful. I will definitely be making this again.
Zipho Zipho
[email protected]This pasta was delicious! I loved the combination of flavors. The egg yolk pasta was rich and creamy, and the cilantro pesto was bright and herbaceous. I will definitely be making this again.
Winner Victor
[email protected]I made this pasta for dinner last night and it was a hit! My family loved it. The pasta was cooked perfectly and the pesto was delicious. I will definitely be making this again.
Victor c Kanu
[email protected]This was a great recipe! The pasta was easy to make and the pesto was very flavorful. I would definitely recommend this recipe to others.
Vicky dimarys Rosado
[email protected]WOW! This pasta was amazing. I loved the combination of the egg yolk pasta and the cilantro pesto. It was so flavorful and delicious. I will definitely be making this again.
Luis jr Garcia
[email protected]This pasta is so delicious and unique. I've never had anything like it before. The egg yolk pasta is so rich and flavorful, and the cilantro pesto is the perfect complement. I will definitely be making this again and again.
Sangita Bista
[email protected]I've made this pasta several times now, and it's always a hit. It's one of those dishes that I can throw together on a weeknight, but it feels special enough to serve to guests. I also love that it's a great way to use up leftover egg yolks.
Rupesh Kumar Chaudhary
[email protected]I love the simplicity of this dish. It's made with just a few fresh ingredients, but the flavors are incredible. I served it with a side salad and a glass of white wine, and it was the perfect light and refreshing meal.
Zainab Usman
[email protected]This recipe is a must-try for pasta lovers! The homemade egg yolk pasta is a game-changer, and the cilantro pesto is the perfect finishing touch. I especially appreciated the detailed instructions, which made the process easy to follow.
Mariana Lopez
[email protected]I was skeptical about using cilantro in a pesto, but I was pleasantly surprised by how well it worked. The pesto was bright and herbaceous, with a slight kick from the red pepper flakes. I served the pasta with grilled chicken and roasted vegetables,
Ramlee Vicky
[email protected]The best pasta I've ever had! I followed the recipe exactly, and it turned out perfectly. The flavors of the egg yolk pasta and the cilantro pesto complemented each other beautifully. I will definitely be making this again.
Edwardamadeo
[email protected]This egg yolk pasta was an absolute delight! The homemade pasta had a perfectly tender texture, and the cilantro pesto added a vibrant and flavorful touch. I highly recommend trying this recipe for a special occasion.