Lots of recipes claim to be impressive, but these ravioli really are the ultimate dinner-party first course. You take fresh homemade pasta, spread it with Parmesan-ricotta filling, place an egg yolk in the center, and seal it with another piece of pasta. Then you cook the ravioli just enough to keep the egg yolks runny, and serve them with a brown butter, sage, and bacon sauce, for the perfect marriage of bacon and eggs.
Special equipment: You will need a pastry brush for this recipe, as well as a 4-1/2- or 5-inch round cutter to cut out the ravioli. If you don’t have a round cutter, you can use a small bowl with the same diameter.
A pasta machine will make rolling out the dough easier. There are many available, but we like Imperia’s hand-cranked model.
Game plan: These ravioli need to be cooked immediately after forming (or frozen up to 1 month) or they will become soggy, stick to the baking sheet, and tear.
This recipe was featured as part of our How to Make Oven-Smoked Bacon project.
by Amy Schulman | Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together...