Homemade soft-egg ravioli with white truffle butter sauce and roasted asparagus with shallots

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So, it starts out with a cup or so of whole milk ricotta, two egg yolks,  zest from one lemon, salt, and pepper….

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This is what it looks like after you mix the lemon zest, egg yolks,  salt, and pepper into the ricotta. Put it in the fridge now.

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Get you ready to make some fresh pasta.

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You know the drill. Flour, egg yolks, olive oil, salt, pepper. Six tablespoons of warm water. Whisk it together, slowly incorporating the flour from the edge of the bowl.

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Mix until you get a golden, crumbly pile of goodness….

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Turn it out onto a lightly floured working surface and knead for seven minutes, until the dough ball is elastic.

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Cut into four pieces and cover with plastic wrap, let rest for an hour on the stove.

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Smash the four pieces of dough into flat squares.

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Run the dough through your pasta machine. Two passes at setting one, two more at setting two, two more at setting three. Keep it lined up and straight.

Impose your will on the damn stuff.

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Lay out four fat strips of fresh pasta.

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Cut the pasta into sixteen four inch squares.

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Spoon a little ricotta into one square of pasta. Make a little depression in the middle.

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Put  the golden yolk of a farm fresh egg into the ricotta.

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Carefully lay the next piece of pasta over the top, being very careful not to pop the egg yolk.

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Brush the edges of the ravioli with egg and pinch it all closed.

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Like this.

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Now, roast you some baby asparagus with garlic and shallots.

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Yummm…..

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Refrigerate the raviolis for an hour or so, then boil them very carefully for three minutes each. Plate them with the asparagus, some garlic bread, and the leftover ricotta filling.

Make up a nice sauce like this:

Six tablespoons of water

Stick and a half butter

Tablespoon of truffle oil

Some shiitake mushrooms

Boil the water, add the butter, oil, and mushrooms, stir, take off the heat. Serve over the raviolis.

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Serve with the best wine you can find laying around.

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That’s what it looked like on the plate.

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It got the job done, I reckon.

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Namaste.

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16 thoughts on “Homemade soft-egg ravioli with white truffle butter sauce and roasted asparagus with shallots

  1. Elizabeth says:

    Good God almighty. I want to say, too, “I never!” — you know like a batty old southern woman. Honestly, though, that made my mouth water. There’s something about eggs in and on food right now — I’m obsessed.

    • Yeah, I’m pretty obsessed with anything rich and fatty and decadent. At least, as far as food goes.

      ha.

      I’m so new to the whole cooking thing that it still feels like a revelation to me, all of it, and I love it deeply.

      Especially feeding those I love.

      yrs-

      Scott

  2. louisey says:

    Well, if I arrived at your house I would just sit down and eat and eat until your women and the tiny gorgeous baby were howling because the pantry was empty and then I would burp gratitude, go away and write an earthy sort of haiku all about hairy wrists and sublime ravioli.

    Seriously good food, bookmarked.

  3. Ms. Moon says:

    Stop it, stop it, STOP IT!
    I got no pasta flattener/maker.
    I got eggs though.
    Yard-fresh.
    How ’bout I just come bring you some and you make the pasta part?
    I’ll bring vodka, too.

  4. Dinner with the Gods! Oh I saw these once and wanted immediately to make them. Those are the recipes I love the more complicated the better. Beautiful. Hi. I miss you. I’m not up much these days to comment.
    love,
    Rebecca

    • It sucks you’re having such a rough go of it with your foot. And whatever else.

      And, yeah, cooking like this? It makes everything seem better.

      I’m glad we’re friends and will always be.

      yrs-

      Scott

  5. I have a very strong urge to see you kick the snot out of Gordon Ramsey not to mention all the other America’s Best Chef wannabes. Win the restaurant and I’ll work for you except for touching all the meat stuff. But you could seriously take Hells Kitchen DOWN.
    xo

  6. Well, hell yes!

    You can do all of the vegetables. And seitan, tofu, etc.

    No pork will touch your hands!

    yrs-

    Scott

  7. Ms. Moon says:

    So Scott, this morning I made omelets, inspired by you, and it’s funny how much biscuit dough looks like pasta-dough, even though they end up as completely different things.
    Why I feel compelled to tell you that is beyond me. I am sure you are already quite aware of it.
    Do y’all need a dishwasher in that restaurant? Haha! Or a busboy lady? ‘Cause I’m up for that.

  8. Oh. My. God. Yes.

    Plus your recipe narrative is just kickass. You seriously need your own show.

    I’m traveling, ergo mostly quiet. But how could I not peck out a note on my trusty fire for this piece of heaven. Love to the fam and kiss the sweet baby for me.

  9. Your blog makes me want to cook. And it’s been a long time since I really wanted to. I just do it. ugh.

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