Upon aimlessly scrolling through Instagram last week, I came across an egg yolk ravioli that simply made me wonder: Why can't this be served for brunch? Eggs with bacon in a new presentation? Friends, listen up: ravioli can be served for brunch. Your guests will welcome the idea with open arms, especially during the holiday season. I added a gorgeous chutney of blistered tomatoes and bacon with paper-thin shaved parmesan and butter. It's undeniably rich and unmistakably memorable. If you're intimidated by making fresh pasta dough (especially for a crowd), call a local pasta maker for a pound of fresh pasta sheets. Less stress, guaranteed execution.
Makes 6 servings
RAVIOLI
1 cup whole-milk ricotta 1/3 cup grated parmesan Kosher salt + black pepper Fresh pasta dough, rolled into flat sheets Flour, to dust dough 6 large eggs 1 large egg + 2 tablespoons water, for egg wash
TOMATO BACON CHUTNEY
1 pint cherry tomatoes Kosher salt Red pepper flakes, to garnish 6 strips bacon, cut into 1-inch squares 1 tablespoon olive oil 1 tablespoon butter 2 tablespoons fresh sage, cut into strips Shaved parmesan cheese, to garnish
1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and add tomatoes. Toss tomatoes with a generous drizzle of olive oil and pinch of salt. Roast for 15-20 minutes, shuffling tomatoes on pan every 5 minutes, until tomatoes are blistered but not burst.
2. Meanwhile, mix ricotta, parmesan and salt and pepper in a small mixing bowl. Transfer to a large Ziploc bag and place in refrigerator.
3. On the stove, place the bacon in a medium frying pan over medium heat and cook, stirring occasionally, until browned and crisp, about 10 to 15 minutes. Meanwhile, bring a pot of salted water to a boil.
4. Lightly flour a countertop surface, and cut a 6-inch square of pasta dough. Remove cheese from refrigerator and cut 1/2 inch hole from the bottom Ziploc corner. Pipe a 1 1/2-diameter ring of filling onto the pasta, forming a nest for the egg yolk.
5. Crack an egg and separate whites from yolk. Gently place yolk in the hole of the ricotta ring. Brush edges with egg wash, then gently cover the egg with another 6-inch pasta sheet. Be careful not to break the yolk!
6. Cut away extra pasta dough, either with a knife or cookie cutter. Immediately add the ravioli to the boiling water and cook until floating and the cheese filling is warmed through, about 2 1/2 to 3 minutes. Do not overcook. Remove with a slotted spoon and continue with remaining ravioli. If you prefer not to immediately cook, freeze the prepared pasta.
7. Add blistered tomatoes, butter and sage to bacon pan. Saute for 2-3 minutes until all is combined. To serve, place a ravioli on a plate with tomato bacon chutney and garnish with shaved parmesan and red pepper flakes.
