Egg yolk ravioli with Glazed carrots,Sundried tomatoes and Ham

Egg yolk ravioli with Glazed carrots,Sundried tomatoes and Ham – Sounds deeelicious, doesn’t it? and it tasted just as good!

 

Our cook(and my sous chef Suman) had the day off , so we invited ourselves over to our dear friend’s home for dinner. Axel and Sangeeta are foodies, just like me and Kartik, except in their case it Axel who loves to experiment in the kitchen. His German-Argentinian heritage ensures new culinary adventures for us every time he cooks.

He had been seeing egg yolk ravioli being made in many cookery shows and competitions on TV and wanted to take up the challenge. And we’re so glad he did, because the results were sublime! Axel was kind enough to share his recipe with us,  if you have any questions or clarification  I’d be glad to help or ask Axel for you 🙂

For those of you who want to taste a bit of heaven….try it! Over to Axel…

I don’t follow recipes when I cook. Instead, I try to understand the logic behind a dish and improvise my own version. So you won’t find measurements in this recipe, but you should get the idea how it goes.

Ravioli Dough

– Semolina (when I came to India I researched and found out that Rava is the same and works perfectly fine)
– White Flour (Maida)
– Water
– Egg (normally I use one, but you can also use more eggs and reduce the amount of water accordingly)
– Olive Oil
– Salt

Mix rava and flour and form a little crater in the middle. In there goes your egg, a bit of olive oil (approximately 1 teaspoon), and a pinch of salt.
Mix it together, and add water as you keep working your dough until it feels right. What you need is a nice elastic consistency – not too soft or watery so that it doesn’t fall apart, and not too hard. As you go ahead, you might have to keep adding some flower or water. Do it bit by bit, and don’t panic if it takes some time until you’ve got it right.
When working with pasta dough, it’s important that you massage it properly. So use these muscles of yours and knead the dough throughout. It helps to lift your dough up from time to time and bang it on the table as you work it.
Put it aside in an airtight container for half an hour before you roll out your ravioli sheets.

Ravioli Filling #1

– Paneer or Ricotta
– Parmesan
– Chili, Salt, Pepper

To hold the yolk in place, you’ll need a little mold in each ravioli. Therefore, mix a creamy but not too runny cheese (Ricotta or Paneer are ideal) with some grated Parmesan and season it with some chili, salt and pepper. It should compliment, not overpower the rest of the dish, so don’t just throw everything into the mix but use your spices wisely.

Glazed Carrots

– Carrots
– Butter
– Sugar
– Water

Peel the carrots and cut them into even pieces. These can be slices or cubes, as you wish.
Heat some butter in a pan – generous enough to for all carrots, but small enough for the health conscious – and add sugar to the butter. Again, just enough to caramelize the carrots and not too much they are are naturally sweet, and you’re not baking a desert. Stir it, making sure that your butter doesn’t burn, add the carrots and caramelize them nicely. Don’t wait until the carrots are soft – therefore you’re now adding water to the pan and reduce the heat so that they can boil in a sweet juice until you like the consistency. Keep in mind that you’re not making a soup, so just cover the carrots with water, you can always add more if you think it’s not enough.
While the carrots are enjoying their hot bath, you can start rolling out the ravioli dough. If you’re not up for that you can of course finish the carrots, put them aside and heat them before serving…

Ham & Dried Tomatoes

– Ham
– Dried Tomatoes
– Salt, Pepper

You can prepare these and heat later, or quickly make them before serving. Prepare the dried tomatoes as per the instructions. If you get them from a glass, you can use them straight away, sundried tomatoes usually have to soak in olive oil overnight, but there are also some preparations which need only some minutes in hot water.
Use a ham that has a good strong flavor like Black Forest ham as it balances the sweetness of the carrots. Slice the ham and cut the slices further down into squares which you now fry in a hot pan without adding much oil as ham itself has quite a lot of fat. Add the dried tomatoes, season with salt and pepper and stir it through. Be careful with salt as ham is already quite salty.

Make ’em Raviolis

The dough should have rested for half an hour. The best way to roll it out is using a pasta machine. Alternatively, you can use a rolling pin, but make sure you get it thin and even.
Don’t try to roll out the entire dough at a time – do it piece by piece and keep the dough which you’re not using in a covered container so that it doesn’t become hard.
Start rolling out the dough on the widest level of the pasta machine. Fold it, and roll it out again. Keep repeating these steps as you’re decreasing the wideness of the machine, means roll the dough thinner and thinner. Again, don’t panic if it doesn’t work right from the beginning.
Patience is the key. Sometimes you have to keep rolling it out again and again. You might need to add flour (and don’t forget to use enough flour for the pasta machine and the table which you’re placing the dough on). If the dough too hard, take some water into your hands and work the dough some more to make it softer.
Once you have your sheets rolled out, cut them into round pieces that are big enough to hold an egg, leaving generous borders.
For each Raviolo you’ll need two squares – a base and a top.

Ravioli Filling #2

The second filling is plain and simple – egg yolk. One yolk for each Raviolo. Keep the egg white aside as you’ll need them to close the ravioli sheets, and the rest will make a healthy protein heavy omelet on the next day. You can separate the yolk from the egg whites by transferring it from one half of the broken shell to the other repeatedly, you can use some fancy special spoon, or you can just take it into your hand and let the egg white run through the fingers into a bowl until you hold only the yolk.
Place some of the cheese filling onto each Raviolo base and press the middle down so that you have small molds for the yolks.
Now place one yolk on each of these molds. To close the Raviolis, coat the boarders with egg white, cover them with the top pieces which you have cut out before and press the two parts gently together.

Bring water to boil, add a bit of salt, and sink the Raviolis carefully into the boiling water. They don’t need long to cook – around 3-4 minutes is enough. As soon as they come to the surface, they should be cooked, don’t cook it much longer as you want the yolk inside to remain runny.
If you have made many Raviolis, it’s better to boil them in batches than to mash all of them together in a pot. You can lift them out using a cooks spoon with holes.

Serve it

Place the glazed tomatoes on the base, put ham and dried tomatoes on it and place the Ravioli on top.
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