Fresh Regular Ravioli and Oversized Raviolo With Egg

Continuing with our Italian Feast: Fresh Regular Ravioli and Oversized Raviolo with Egg.

The gorgeous oversized raviolo, filled with a ring of creamy four-cheese mixture and a perfectly intact, runny yolk, is divine! It’s warm, luscious, and pillowy.

What’s your favorite pasta dish?

Fillings:

1. Four Cheese (fresh homemade ricotta, fontina, mozzarella, parmesan)

2. Vegan & Dairy-Free

Seven Yolk Pasta from my favorite chef @chefthomaskeller, “The French Laundry Cookbook”

- 1 3/4 cups (8 ounces) all-purpose flour

- 6 large egg yolks

- 1 large egg

- 1½ teaspoons olive oil

- 1 tablespoon milk

Homemade Ricotta Cheese (from The Mozza Cookbook/Chef Nancy Silverton)

- 4 cups whole milk

- 1 cup heavy whipping cream

- 2 tablespoons freshly squeezed lemon juice

- 1 1/2 teaspoons kosher salt

Combine (without stirring) all ingredients in a small saucepan and bring to a boil. Turn off the heat. Let cool. Transfer to a lined strainer and refrigerate to drain until ready to use.

Four Cheese Ravioli Filling

- 1 cup ricotta

- 1/2 cup fontina, grated

- 1/2 cup mozzarella, grated

- 1/2 cup parmesan, grated

- 1 large egg, beaten

- Salt & pepper

- Fresh Italian parsley, minced

Vegan & Dairy-Free Pasta Filling

- Spinach Artichoke Filling with nutritional yeast