February 17, 2020–I have wanted to make this dish since I first saw it on an episode of Martha Stewart. I, of course, used various recipes. The fresh pasta from Serious Eats, the ricotta filling from Tasting Table, and an adaption of the preparation of this amazing dish from Serious Eats.
I basically followed the same procedures from my Pasta at Home cooking class–why mess with perfection? The ricotta filling was herby. It was made up of whole-milk ricotta, basil leaves, finely grated Parmesan cheese, sage leaves, finely chopped chives, lemon juice, lemon zest, red pepper flakes, garlic, and Kosher salt.
You basically take all of these ingredients for a whirl in your food processor until they are combined.
After putting this filling into a piping bag I cut out some 3-inch circles. Next I piped a circle of the filling onto the pasta and put a dab of it in the center to hold the egg yolk.
Put a little water around the edge then cover it with another circle.
While the water came to a boil I made the pan sauce using pancetta, finely chopped shallot, dry white wine, unsalted butter, and lemon juice & zest.
Sauté the pancetta in a skillet until fat is rendered. Once the pancetta is lightly browned transfer it to a plate. Cook the shallot until softened then add the wine, scraping up any browned bits. Cook until wine is almost evaporated. Remove from heat and return pancetta to each pan.
Cook the raviolo for about 60 seconds. Return the skillet to the heat, add the raviolo, lemon juice, and some pasta water. Swirl until the mixture is emulsified.
Transfer to a plate, sprinkle with fresh parsley and parmesan cheese, then ENJOY!
