Originally Posted by foodguy
sorry, i haven't been checking in on this thread (i do have a job ... for a while anyway). generally, when i make ravioli, it's a very simple ricotta/herb/spinach filling. but just as traditional would be to take leftover braised meat, chop it fine, bind it with a little breadcrumb, some eggs and a lot of parm. probably my favorite filling is an egg, but i haven't tried that myself yet. make a raviolo about 5 inches square or so, a low mound of ricotta with a divot in the center, a raw egg, then top and seal. when you cook it, by the time the raviolo is done, the egg should be just soft-poached, so when you cut into it, the yolk comes out into the brown butter sauce.
OK, so this is an awesome cheater way to do that dish, and I make it often (including this week, see pics
) Cut the pasta into the squares, and blanch them for two minutes, then refresh. Place each pasta square on a piece of oiled parchment. Then make your mound (I use spinach puree and mascarpone) and place the yolk of the egg in the center. Brush the edge of each piece of pasta with a little egg white, then place the unfilled halves on top of the filled halves, and press down lightly on the edges. Stick them all on a sheet pan in the fridge. Then, to serve, you stick them in a 350 oven for 6.5 minutes, remove the top parchment, and place the ravioli on plates. Spoon over sauce.
This way you don't have to worry about the two hardest things in the original. First, you don't need to press out the air from the ravioli and squeeze the edges, a time where it is very easy to break the yolk, and second you don't have to worry about getting them out of the water gently. Again, easy to break the yolk. You have to be a little gentle removing the ravioli from the bottom parchment. Either an oiled spatula or a second pair of hands helps, but it is so easy comparatively. It is also way easier to do for a group.