'Stolen with permission' from Chef Saul Montiel of Gusto Ristorante e Bar Americano, NYC, this unique ravioli recipe features a whole egg yolk inside the ravioli shell, making a delectable dish which is surprisingly easy to recreate at home. If it seems overwhelming to make home-made pasta, don’t be put off – as Chef Saul says: “pasta taste better if it’s made from scratch, it is more delectable than packet pasta, it holds onto sauce better and it even cooks quicker than the packet stuff. And, of course, creating your own fresh pasta also makes you feel like a true pasta specialist!”
About the chef: since coming to New York from his native Mexico a decade ago, Chef Saul Montiel has worked under some of the most respected Italian cuisine chefs in New York. His unique cuisine seamlessly weaves together innovative combinations of textures, tastes and sometimes seemingly disparate ingredients. Chef Saul is inspired by his mother, who has a restaurant in Mexico, and who taught him how to take risks and work hard and he has learned to follow his heart and gut. For example he knew that adding blueberries to the mushrooms in his risotto would smooth the rustic staple with a subtle hint of fruit; it is such a successful combination that it is now one of the pillars of Gusto’s popular risotto menu.Gusto Ristorante e Bar Americano
60 Greenwich Avenue
New York, NY, 10011
212 924 8000
Raviolo al Ouva is served at Gusto for $12.
This recipe makes 4 restaurant servings.Basic Pasta Dough Ingredients:
31/2 to 4 cups flour (depending on how much is absorbed)
1/2 teaspoon extra-virgin olive oilRaviolo al Ouva Ingredients:
7 eggs, if possible organic and from local farms
12 tablespoons butter, melted and kept warm
6 to 8 leaves of fresh sage
1 recipe basic pasta dough
1/2 cup Parmigiano-Reggiano, grated, plus more for garnishing pasta
1/2 cup fresh buffalo milk ricotta
Scant pinch nutmeg
Salt and black pepper to tasteGarnish Ingredients:
1 fresh leek (washed and cut into half)
7 slices of pancetta (thinly sliced)
½ cup corn starch
½ cup flourSteal This Recipe® Step by Step Instructions for the Pasta Dough:
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
Make a well in the middle of the flour and add the eggs and the olive oil.
Using a fork beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands.
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
Lightly re-flour the board and continue kneading for 6 more minutes.
The dough should be elastic and a little sticky. Wrap it in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.Steal This Recipe® Step by Step Instructions for the Garnish:
Cut leek in half and remove the heart. Only using the heart, slice it julienne style, mix with ½ cup of flour and ½ cup corn starch and fry until crispy for no more than 4 minutes.
Take two metal trays and wax paper. Put wax paper on one tray and lay pancetta on top of wax paper. Place second piece of wax paper on pancetta and cover with second tray to flatten pancetta while you put it in the oven for 7 to 8mins to cook.
Take out and let sit for 10 minutes so it can become crispy and dry.Steal This Recipe® Step by Step Instructions for the Ravioli:
Mix the Parmigiano and the buffalo ricotta, mix well, and season to taste with nutmeg, salt and black pepper.
Roll out the pasta dough to the thinnest setting on a pasta rolling machine.
From the thin pasta sheet, cut 12 circles with a 6-inch diameter.
Set 6 of the circles on a sheet tray dusted with flour, cover with plastic wrap and set aside.
In the center of each of the remaining 6 circles, mound an equal portion of the ricotta mixture.
With the back of a small ladle or spoon, hollow out a well in the center of each mound.
Carefully break the eggs, 1 at a time, into a small bowl, and transfer 1 yolk and a bit of white into the center of each well. It is imperative that the yolk remain unbroken.
Cover each filled circle of pasta with an unfilled circle, and press the edges together with your fingertips to seal.
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
Gently, using a wide spatula, lower each ravioli into the water to cook for 2 minutes.
Remove from the water and place gently into a 12 to14-inch sauté pan with the remaining butter, shave the remaining truffle over, add a generous grating of Parmigiano-reggiano and carefully put 1 on each plate.
Finish by placing leeks and pancetta as a garnish.