Big Raviolis Stuffed with Mushrooms, Potatoes, Egg
Submitted by BULLdoze
Oversized ravioli filled with mascarpone potatoes, sautéed mushrooms, and a whole egg yolk that oozes when you cut in. Topped with crispy pancetta and fresh tomato-basil sauce.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minCut into one of these ravioli and watch the golden yolk spill out into the filling. That’s the moment that makes the whole thing worth it.
Each oversized raviolo holds a bed of mascarpone-whipped potato mixed with sautéed mushrooms, thyme, and parsley. A whole egg yolk is nestled right in the center, sealed inside fresh pasta sheets, and cooked just long enough to set the whites while the yolk stays beautifully runny.
A quick sauce of Roma tomatoes, shallots, basil, and red pepper flakes goes on top, finished with crispy pancetta and a dusting of Parmigiano-Reggiano.
Chef Tips
- Blanch the garlic three times to mellow its sharpness into something sweet and nutty
- Push the potatoes through a ricer while still hot for the smoothest, lump-free filling
- Press out all the air when sealing the pasta or the ravioli will float and cook unevenly
- Cook gently for exactly 5 minutes; the yolk should be runny, not set
Ingredients
Directions
Blanch the garlic 3 times in salted boiling water.
Put the potato pieces into a small pot with the blanched garlic and cover with water.
Add a pinch of salt and cook until tender.
Drain and push through a ricer while still warm.
Beat in the Mascarpone.
Season with salt and pepper.
Chop one shallot fine.
Heat 4 tablespoons butter in a large frying pan, add the shallot and cook 2 minutes.
Add the mushroom and cook until the mushrooms are tender and dry.
Season with salt and pepper.
Mix the mushrooms with the potatoes.
Add the chopped parsley and thyme.
Allow to cool.
Beat one of the eggs with 1 tablespoon water to form an egg wash.
Brush the edges of a pasta sheet with wash.
Put 2 tablespoons of the mushroom mixture in the center of the pasta.
Make a well in the mixture.
Crack and egg into a teacup.
Pour the yolk and half the white into the well.
Season with salt and pepper.
Cover with a second sheet of pasta and push out as much air as possible.
Set on a flour dusted tea towel while you make the rest of the raviolis.
Thinly slice 2 shallots.
Heat the remaining butter in a small pan.
When the foam subsides, add the shallots, season with salt and pepper and cook until tender.
Add the hot red pepper flakes, tomatoes and basil and cook 2 minutes.
Season with salt.
Keep warm.
Preheat oven to 350℉ (180℃).
Lay the Pancetta slices on a sheet pan and bake until they just begin to brown and crisp.
Keep warm.
Bring 5 quarts water to a boil.
Season with salt.
Slip the raviolis into the water.
Cook, stirring gently several times, for 5 minutes, or until done, the yolks should still be runny.
Scoop the raviolis out with a slotted spoon, drain and put two on each warm plate.
Distribute the tomatoes over the raviolis and top with Pancetta slices.
Sprinkle with cheese.
If the plates have cooled, put into a hot oven for 1 minute before serving.
Garnish with parsley sprigs.
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