Serious Eats: Recipes

Cook the Book: Fresh Ricotta and Egg Ravioli with Brown Butter

[Photograph: Sara Remington]

"Putting an egg on it" has become up there with adding bacon when it comes to increasing the tasty factor. And while we've seen plenty of over easy topped burgers and pulled pork sandwiches, this trend isn't too rampant in the world of pasta aside from wonderfully yolk-y carbonara. But Nancy Silverton is about to change all of that with this recipe for Fresh Ricotta and Egg Ravioli with Brown Butter from The Mozza Cookbook.

These are the ravioli that runny yolk lovers dream of: oversized packets of fresh pasta dough filled with creamy, nutmeg-spiked ricotta with a single egg yolk nestled within. Once your fork cuts through the tender pasta, that oozy yellow yolk makes its way onto the plate, mixing with the brown butter and creating a rich sauce for the ricotta-filled ravioli.

Like all handmade pastas, these egg little wonders are a special occasion fare. They take a little bit of time and finesse to assemble, but the resulting ravioli are well worth the effort in wow factor alone, because really, does anyone really expect to cut into their ravioli and find perfectly runny yolk?

As always with our Cook the Book feature, we have five (5) copies of The Mozza Cookbook to give away this week.

Adapted from The Mozza Cookbook by Nancy Silverton with Matt Molina and Carolynn Carreño. Copyright © 2011. Published by Alfred A. Knof. Available wherever books are sold. All Rights Reserved

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