pasta "sauce" easy peasy - part 2 - sauceless ravioli

Ravioi is not simple, so it makes sense that the sauce should be as simple as possible, right?  It's the yin and yang of it - perfect.  We saw this done on a cooking show one night and I had to try it.  The sauce - a simple runny egg yolk cooked inside the ravioli (plus a little drizzle of olive oil and salt and pepper to taste).


First of all, the ravioli is oversize, one ravioli = one serving.  The filling of the ravioli is a ricotta mixture (we used ricotta, grated parmesan, pepper, fresh basil and minced garlic; you can do whatever you want) and the egg yolk.  The procedure is fairly simple - cut the rolled out sheets of past dough into circles about 4 - 4 1/2 inches in circumference.  (Use a bowl or something from you cupboard that you can trace a circle from.) You will use 2 circles for each ravioli.  On one round put a 2-3 tablespoons of the ricotta mixture and make a dent in it for the egg yolk to sit (much like the dent that you put in mashed potatoes to hold the gravy).  Carefully place 1 raw egg yolk into your indentation and cover with the second pasta round, sealing the edges with a little bit of water.

Drop the ravioli into boiling water and be careful not to over cook your "sauce" but at the same time make sure you fully cook your pasta (I wish I could tell you a time on this one, we didn't time it, sorry.)

Serve with a little drizzle of olive oil and salt and pepper.  Easy (as far as ravioli goes) and super yummy rich sauce.