I absolutely love adding an over-easy egg on top of any savory dish, the runny egg yolk adds a wonderful richness and makes your dish extra yummy. While watching Worst Cooks in America a few weeks back, I came across this recipe for Raviolo al Uovo….can someone please teach me how to pronounce this?!? The recipe called for adding an egg yolk on top of a bed of creamy ricotta filling, all wrapped inside a freshly made pasta. I'm a busy working mom, there will be very rare occasions where I will have enough time (and patience) to make my own pasta, but I still very much wanted to try to make this dish. So I went to our local grocery store and found pre-made potsticker wrappers...still patting my back for this genius substitute! Since these potsticker wrappers are a lot smaller than Chef Anne Burrell's version, I tweaked her original recipe a little as well. I also cut out the bacon completely (even though I love bacon!), and used low fat ricotta to save on a few (or more than a few) calories. Here's how I did it.
Enjoy!
Ingredients:
8 leaves of Sage
1 tbsp of fresh thyme
1 cup low fat ricotta cheese
1/2 cup grated Parmigiano
1 large egg plus 4-12 large egg yolks *
1/2 stick unsalted butter (1/4 cup)
1/4 cup chicken stock
8 leaves of Sage
1 tbsp of fresh thyme
1 cup low fat ricotta cheese
1/2 cup grated Parmigiano
1 large egg plus 4-12 large egg yolks *
1/2 stick unsalted butter (1/4 cup)
1/4 cup chicken stock
Salt & pepper to taste
*the recipe for the filling can make about 10 – 12 raviolis, however I am only making 4 since we are a family of 3
*the recipe for the filling can make about 10 – 12 raviolis, however I am only making 4 since we are a family of 3
Instructions:
1. Start by mixing together the ricotta , thyme, grated parm, 1 large egg, a pinch of salt and pepper in a bowl.
2. These are the pre-made pot sticker wrappers. You can also use Wonton wrappers if you don't mind the square shape.
3. Add about a tablespoon of ricotta filling to the middle of the pot sticker wrapper.
4. Use a spoon and make a little dip in the middle of the ricotta filling.
5. Separate the egg white in a separate bowl. The left over egg whites are perfect for a healthy breakfast scramble.
6. Drop the egg yolk on top of the dip you made in the ricotta filling.
7. We are a family of three, and Sofie won't be eating this, so I only made four total. The recipe for the filling can make between 10 to 12 raviolis.
8. Since the top wrapper needs to be bigger than the bottom to cover the egg yolk, I used a rolling pin to roll out about 1cm wider all around. Make sure to dust your rolling pin and counter with flour so it doesn't stick.
9. Dip your finger into a little water and wet the edges of the bottom wrapper.
10. Gently drop the rolled out wrapper on top of the egg. Use your fingers to gently press together all sides.
11. Use a fork and press down on all edges with a little bit of force. You want to make sure all edges are tightly sealed so your egg yolk does not leak out.
12. These little beauties are ready to be dropped in a pot of boiling salted water.
13. Melt the butter in a small pan, and add in sage and chicken stock. Cook on medium heat until the sauce has thickened and reduced by half. Turn off flame and set aside.
14. Very gently drop your raviolis into a pot of salted boiling water. Do not overcrowd them, you do not want them to stick.
15. These raviolis will cook very fast. As soon as they float to the top, which is about 2 minutes, take them out immediately and set aside.
16. Drop each ravioli into the butter sauce to coat.
17. Transfer to plate and add about a tablespoon of sauce on top. Garnish with leftover sage and top with grated parmigiano.
18. Cut into the ravioli and the egg yolk center should still be very runny.
XOXO
Yan