I think I’ve mentioned on the blog before that Dave loves to cook, and when this guy cooks he goes ALL out! The other day he told me he was going to make Uovo en raviolo, and so naturally I said, “awesome, I’ll invite my friends and you can make it for all of us.” He freaked out a little bit, but he took it on like a champ. He used this recipe, and he had a stroke of genius when he substituted pistachios for the pancetta (gotta love a great cook who can be clever with recipe modifications).
The first thing he did was prepare the dough. He made a beautiful egg well.
And then formed that into a into a lovely dough ball
Then we went for a bike ride (needed to work up an appetite). By the time we got back we needed something to snack on while Dave got things going, so in true Italian fashion we had some rosemary bread dipped in oil.
Dave called upon his sous chef, and I assisted with the dough.
I’m gonna drop a little Italian knowledge on ya, you ready for it? ‘Raviolo’ is the singular of ‘ravioli,’ and the reason this recipe uses that form of the word is because each raviolo is gigantic and you’re really suppose to have one in a serving. The filling consists of a ricotta/parmesan mixture and an egg yolk.
There were definitely some tricky steps in the recipe that were good learning experiences for the next time we make them. You should flour the parchment paper that you put the ravioli on, because if you don’t, once you’ve sealed them they will surely stick to the parchment paper.
While I assembled the ravioli, Dave prepared the sauce.
Each raviolo needed to be sauced.
Of course we had some beggars, always hoping a scrap of something will fall to the floor.
They’re so cute it’s hard to ever stay mad at them.
Good food, good friends, and good conversation…the Italian way 🙂