A sophisticated main course can be completely effortless — this recipe is your case in point! I used prepared pasta dough sheets from the refrigerated section of the grocery store to nestle a piped goat cheese (or ricotta) ring and bright egg yolk. The cook time is under 5 minutes, and you won’t have to worry about overcooking the yolk (like I usually do at breakfast time!). Serve under jammy summer tomatoes for a warm weather meal al fresco, or wind back the clock and add some bacon to your sauce for a next-level Italian brunch. Either way, you can’t go wrong.
Makes 4 ravioli
8 precut pasta dough sheets
4 eggs
8 ounces whole milk ricotta or goat cheese
Salt + pepper
1 pint golden cherry tomatoes
1 tablespoon olive oil
Parmesan
Red pepper flakes (optional)
Italian parsley, chopped
Bring 1 quart salted water to a boil. Meanwhile, transfer cheese to a plastic bag, pressing toward one corner to form a makeshift piping bag. Carefully cut just an 1/8-inch of the corner. Chill until ready to use.
To prepare raviolo: Place one pasta sheet on counter top. Break one egg over a small bowl, allowing whites to separate between your fingers and drop into the bowl while cradling yolk in your palm. Place yolk in the center of your pasta sheet. Pipe cheese carefully around the yolk, forming a ring to nest the egg. Sprinkle with salt and pepper.
Add a splash of water to your egg white bowl, stirring with a pastry brush. Brush egg wash around cheese—this will create a glue for a raviolo. Place second pasta sheet over the bottom sheet, pressing to seal the pasta sheets together. Use a ravioli cutter if you have one, or use a sharp knife to cut a square. Continue with remaining ravioli.
Meanwhile, heat olive oil in a medium saucepan over medium-high heat. Add tomatoes and allow to blister, untouched, for 2 minutes. Toss and continue to cook until tomato skin breaks. Lower heat to medium-low and carefully smash tomatoes with a wooden spoon. Season with salt and red pepper flakes.
Carefully drop raviolo into boiling water, allowing to cook for just 2-3 minutes. Scoop out cooked ravioli and transfer to a plate. Spoon smashed tomatoes over the top, followed by parmesan, red pepper flakes and parsley. Serve immediately.
