The Dish: Prezza -- Homemade egg yolk ravioli tossed in a butter sauce
The Dish Archive: The Dish: Prezza -- Homemade egg yolk ravioli tossed in a butter sauce
The Chef: Anthony Caturano
8 large eggs
12 tbs. of drained ricotta (season with salt and pepper)
1.5 sticks of butter
5 sage leaves chopped
INGREDIENTS: pasta dough
2.5 cups flower
1 tsp salt
1 tbsp of olive oil
1 tbsp of white wine or water
On work surface, place two cups of the flower and salt on the board and make a well in the middle of it. Place the eggs in the well. With a fork, follow the perimeter of the well, bringing in small amounts of the flour and continuing all the way around, until gradually most of the flour is absorbed. If necessary add a little more flour to keep the consistency. Let the dough rest 10-20 min before rolling. In a pasta machine roll the dough out to the lowest setting in s long sheet and cut into two pieces.
Large pot of boiling water
2 10" fry pans
6" round cookie cutter or a pizza cutter
Spray bottle of water or a pastry brush with a bowl of water
Lay out the dough sheets next to each other. Moisten this dough sheet with either a spray bottle or a pastry brush with water. Every 6-8 inches place 1.5 Tbs of the ricotta on the dough sheet closest to you, and make a well in the middle. Individually Separate each yolk from the white and place the yolk in the middle of each ricotta well. Gently slide the other dough sheet over the sheet with the ricotta and press around the edges of the ravioli. Then cut with the large cutter.
Bring to boil a large pot of water. In two large frying pans brown the butter with the sage. Drop the raviolis in the boiling water and let boil for about 2 min, remove them with a slotted spoon and place them into the brown butter sage, you may need to adjust the consistency with a little pasta water. Season and grate the parmigiano over the top and serve.
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