Egg Yolk Pasta (Uova da Raviolo) with Cilantro Pesto recipe
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Ingredients
- 2 cups chopped fresh cilantro leaves and soft stems 2 cloves garlic, minced 2 tablespoons olive oil 2 tablespoons toasted almonds 1 ½ tablespoons plain non-fat yogurt 1 ½ teaspoons lemon juice ¼ teaspoon salt ¼ teaspoon ground black pepper 3 cups all-purpose flour 1 cup whole wheat flour, or as needed 4 eggs ½ teaspoon olive oil 1 cup light ricotta cheese ⅓ cup Parmesan cheese 4 egg yolks 1 egg white 2 teaspoons water
Nutrition Info
- 694.1 caloriescarbohydrate: 97.2 gcholesterol: 397.1 mgfat: 21.8 gfiber: 7.3 gprotein: 27.7 gsaturatedFat: 5.7 gservingSize: -sodium: 357.6 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Egg Yolk Pasta (Uova da Raviolo) with Cilantro Pesto
Directions
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Place cilantro leaves, garlic, 2 tablespoons olive oil, toasted almonds, yogurt, lemon juice, salt, and pepper into a food processor. Pulse until mixture becomes a paste-like pesto, 6 or 7 pulses.
Mix all-purpose flour and whole wheat flour together in a bowl. Mound flour on a work surface such as a large wooden cutting board. Create a well in the center of the flour, add 4 eggs and 1/2 teaspoon olive oil into the middle of the well. Beat the eggs and olive oil and gradually begin incorporating the flour a little at a time using a fork, lifting flour up from the sides until most of the flour is incorporated into the eggs. Shape into a ball. Knead dough until it is elastic, 5 to 10 minutes, adding additional flour if it is too sticky.
Roll dough out into a large rectangle about 1/16 inch thick. Cut into 8 6x6-inch squares.
Mix ricotta cheese and Parmesan cheeses together in a small mixing bowl. Transfer to a piping bag or plastic bag (cut a small piece off a corner of the bag). Pipe a small circle of cheese mixture large enough to hold an egg yolk in the middle of 4 of the dough squares. Place an egg yolk in the center of each circle.
Mix 1 egg white and 2 teaspoons water together in a small bowl. Brush egg wash on edges of the pasta squares outside the egg yolk circle. Carefully place remaining 4 pasta squares on the egg yolks. Gently seal edges and try to eliminate any air pockets. Use a 6-inch round cookie cutter to remove the corners of the squares. Press edges of ravioli with tines of a fork to strengthen the seal.
Fill a large pot with lightly salted water and bring to a rolling boil, reduce heat to medium-high so water is just simmering. Carefully transfer ravioli to water, gently stir. Cook until pasta is tender, about 3 minutes. Remove with a slotted spoon and place on 4 warm serving plates. Serve topped with a spoonful of pesto.