Sweet Potato Eggyolk Ravioliwith burnt butter sage, gorgonzola and walnuts.
Yields: 6 raviolis
So... I haven't posted any recipe in a while now...
But I feel like sharing this one - since I won't be able to cook this for everyone, maybe it's best to just post the recipe ;).
The basic pasta recipe that I used here was really the recipe that I posted last year in this post. It's a very easy and very quick recipe that you can do in under 30 minutes.
A little story behind this dish. So I've been craving for fresh pasta for some time now. But I've been so tired from work and watching Kitchen Nightmares till early am (seriously, it's fun watching Ramsay gets upset) that I didn't feel like going out to eat. And there was basically nothing else in my fridge other than all these ingredients that I used. But hey, who knows sweet potato, burnt butter sage and gorgonzola actually worked really well together.
And why egg yolk ravioli? Because, why not. Eggporn will always have a plus point in ma heart hehe.
- 100g Tip '00' flour, more for dusting
- 1 whole egg
- 6 egg yolks
- 1 medium sized gold sweet potato (peeled and cut to wedges)
- Parmigiano reggiano
- Italian herbs like basil/oregano
- 100g salted butter
- 12-15 sage leaves, or 1 tablespoon if using dried sage leaves (can add more if you prefer)
- 6 cloves of garlic
- chunks of gorgonzola
- salt and pepper, to taste
- 2 tbs olive oil for sweet potato filling
As any pasta recipe should start, make a well in the middle of a lump of flour and crack the egg into the well.
Bring the dough together with your hand. And yes, it might look really ugly and lumpy in the beginning. But again, in life and in cooking, faith is all you need mon frere.
With a little bit of love and a little love song when kneading the dough, it will eventually come together to one silky dough.
For the sweet potato filling:
Simple steam the sweet potato wedges till it's thoroughly soft. Put into your food processor, add some grated parmigiano, salt and pepper, herbs, maybe some confit garlic even, and a little bit of olive oil.
Whip it up. Put into a piping bag.
it's time to get the dusty pasta machine out of the cupboard!
Divide the dough in half. Roll the pasta starting from the thickest setting, down to the thinest. So thin that you can see your hand through it. It's a see-through pasta.
Pipe the filling on to one side of the pasta sheet, pile-pipe it just enough to be able to hold one egg yolk in the middle. Set a good amount of distance in between the filling.
Brush the side of the filling with egg whites, this acts as a glue to stick the other sheet of the pasta.
Cover the filling with the other sheet of pasta. Using your finger, very gently press the dough to seal it. Make sure there is NO air bubbles in between the pasta sheets.
For the burnt butter sauce, melt the butter on on medium heat and just forget about it. Once it turns brown, drown the garlic and sage leaves in the glorious melted butter. Heat it up a minute or two longer and you are done. Baste the cooked ravioli in the sauce and you are ready to plate up ;)