-We're making
uovo raviolo today.
My father's from Italia.
I've been making pasta with him
and with my nonna
since I was 2, 3 years old.
Pasta all'uovo's been cooked for
the king of Italia at one point.
It's gonna blow your mind.
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Hiya. Stefano Secchi from...
Pasta all'uovo
is egg-based pasta.
First, we're gonna make
the pasta dough.
So, we got to separate
the whites from the yolks.
Actually, I got a really cool
way to take the eggs out, too.
When you have a ton of eggs,
I just keep
the boning knife in my hand.
It does make it easier, I think,
when you have a lot of eggs
to separate.
Uovo raviolo came from
Nino Bergese, who used to cook
for the royalty of Piemonte
when Italy was a monarchy,
and then he was actually
recruited to San Domenico,
which is in Imola
in Emilia-Romagna,
and it was made famous
at that restaurant.
It's one of those things
that has become a marquee dish.
Three egg yolks
have been separated.
We got a full egg in there.
We're gonna put the flour
in the food processor.
All the eggs inside,
and then extra virgin olive oil,
which is really great here
as it helps the elasticity
of the dough, so when you're
feeding it through,
you get that beautiful sheen.
It's really much easier
to work with, as well.
Just a touch of acqua.
Now we're just gonna
bring it together
into a big pasta ball.
Knead at the end
to just bring it all together.
What we want is a really
dense dough that's fatty
because it's much easier
to work the dough.
I have my bench flour.
I really learned how to make
pasta with the nonnas in Modena.
It was just me with four
nonnas in the kitchen,
and then we'd go upstairs
to the pasta room,
and we'd just roll pasta --
no machines, none of that.
They taught me,
"Uno, duo, tre, gira,"
which in Italiano means
"turn" -- "girare."
So, you want to see
a little bit of a springback.
Mamma mia. Che bello, no?
Gonna be wrapped up,
room temperature always.
Needs to relax
for trenta minuti --
half hour at least --
because it needs to hydrate,
and the gluten rests,
and then it's gonna be
easier to roll out.
Now we're gonna do
the ricotta ripieno,
or the ricotta stuffing.
We have ricotta cheese.
There's nothing better than
being in the middle of Modena,
Emilia-Romagna, when ricotta
comes from the hills,
still a little bit warm
from the process.
It's so delicious.
Plenty of Parmigiano-Reggiano.
We're leaving black pepper
out of this.
We're just using noce moscata,
which is nutmeg,
and which is super common
in the area.
We do a little bit
of lemon zest.
I'm gonna take
a little bit of parsley,
or a decent amount.
The parsley is an herb
that we use a lot
in Emilia-Romagna
and in Northern Italia.
Okay, so the idea is that
you want to have
a fairly dry filling.
[ Speaking Italian ]
You have to always taste it.
You know when, like,
there's so much Parmigiano
where it kind of, like,
brings your mouth together,
and you're just like, "Oh, man."
That's what -- I mean, that's...
[ Speaking Italian ]
Piping bag, twist,
resting in my beer glass.
We're gonna roll out
the dough.
Okay, so this is our dough.
Beautiful, right?
We're gonna roll with,
like, a piece yea big.
The resting helped
to relax the gluten,
so it'll be easier to roll out.
We're gonna push down the pasta,
get it nice and thin.
You want to have
the al dente texture.
You can actually laminate
the dough.
Just a little bit
of bench flour.
See what I'm saying?
We do a fold-over,
and so you're building
layers upon layers upon layers,
so you have the little texture
that you get that people like.
On this machine, we roll it
to the second-thinnest setting
'cause you want it to be almost
to where you can see "diti,"
so you can see your hands
through.
Get a little bit of bench flour.
Okay, we're gonna fold it
in half.
[ Speaking Italian ]
Just a little bit of a cut
right there.
[ Speaking Italian ]
Cut it in half again.
[ Speaking Italian ]
We're gonna prep our sheet.
We have some semolina
'cause it just helps
to not stick.
You do the form
with the smaller mold.
I did two just to mark where
the ricotta's gonna be,
and then the larger one
is just gonna make sure
that I have enough space
or diameter to cut the uovos.
So, now we're gonna
pipe the ricotta.
You want it to be
kind of like a volcano,
and then the egg just kind
of sits inside
and, like... [ Whistles ]
We don't need any egg whites
to close the pasta.
Just water will be perfecto.
If you have a water bottle,
you can just spray,
or you can just use your finger.
We're gonna put this sheet
on top of the other sheet.
[ Speaking Italian ]
Stretch it out slightly,
not too much.
Remember that first mold
that we used?
[ Speaking Italian ]
To close it.
Second one.
[ Speaking Italian ] To cut.
So, you enclose the uovo up.
You poke holes
so you can get the air out,
'cause when we cook it,
it'll burst
if you have air bubbles
inside, yeah?
You're pushing the air out, and
then you're closing the holes
at the same time.
Don't worry about any water
getting inside -- just make sure
you don't poke the yolk.
Okay, so we have the two uovos,
so this can go in the fridge
and sit for not more
than two or three hours.
So if you want to do it
ahead of time -- 100%.
You just can't freeze it.
So, the uovo's been resting
in the fridge for 10 minutes.
We're gonna drop it
in this boiling, salted water.
Okay, so you want
a really hot pan.
You want to brown the butter
until it becomes nice and dark,
just before it burns,
and then some pasta water
goes right inside.
Make sure you do it away
from yourself,
'cause it'll splash everywhere.
Yeah, I learned that one
the hard way.
You should see at the restaurant
at the end of the night,
there's, like,
just butter everywhere.
See, like, how you use
the pasta water,
and then the butter
is nice and brown,
but it's also
emulsified, as well?
That's the trick. You want
to keep it emulsified, yeah?
So, the way to tell when
your uovo raviolo is finished
is you're gonna see that
it's gonna start floating,
and you need to take it
about 30 seconds past that,
just so you cook
the egg yolk just enough,
and to warm through the ricotta.
You can take a rag
and just kind of tilt
so you don't have too much water
running in there,
but you also want a little bit
of the pasta water
to help to re-emulsify.
So, that's gonna dance
right inside,
and you want to be delicate with
it so the yolk doesn't break.
You see how it gets
a little pocket of brown butter?
You see that? Ohh!
So, we kind of baste
off the heat.
A little more pasta water.
And, obviously, if you're gonna
go to the table,
they may roll around
a little bit on the plate,
so I always pipe a little bit
of ricotta at the base.
Mamma mia!
Take the uovo, right on top.
Then just a little bit of salsa,
a little bit of...
[ Speaking Italian ]
I have this white truffle
that just came in from Alba,
from my people over there.
How do you go wrong
with that, right?
Whoa!
And then we're gonna douse it
with an uncontrollable amount
of tartufo bianco.
See how it kind of just gets
super thin, just gonna melt?
[ Speaking Italian ]
Finish with more
Parmigiano on top,
and do, like,
an aggressive shower.
It's the undisputed
king of cheeses.
There's no question, right?
And once you cut into it
and then you see the yolk,
oh, my God...
'cause the egg yolk
is what makes the sauce.
♪♪
Parmigiano in the background,
the warming spice of the nutmeg.
You have the parsley, you can
taste a little bit of lemon,
but you have the beautiful
umami flavor that you have
from white truffles that
you can't find anywhere else,
and then the richness
of that egg yolk.
It's like, mamma mia,
how do you go wrong?
For the recipe,
click the link below.
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