Cacio e Pepe Gigante Raviolo al' Uovo
Why buy pasta when you can make it fresh at home. Today I’m making a Cacio e Pepe Gigante Raviolo al' Uovo.
What you’ll need to make two Gigante Raviolo al' Uovo!
Raviolo dough
1/2 cup flour
2 eggs
1 tsp salt
Ravioli filling
1/2 cup Whole Milk Ricotta cheese (strained)
1/4 cup Parmesan Cheese
1 tbsp Ground Black Pepper
2 egg yolk
Raviolo Sauce
1/2 stick butter
1/2 cup Parmesan cheese
2 tbsp ground Black Pepper
4-6 tbsp of pasta water
THEN;
1.Make the Pasta Dough
Pile the flour up on a clean, dry work surface. Make a well in the center of the flour pile. Crack the eggs into the center with the salt. Using a fork, slowly comb and beat the eggs together with the salt and begin to incorporate the flour into the egg mixture. Be careful not to break the well or the egg mixture will run out. When enough flour is incorporated, use your hands to combine everything. If the mixture is tight and dry or crumbly add a little water or olive oil to bring it all together.
Start kneading the dough and keep folding and kneading for 5-10 minutes until smooth. Wrap dough in plastic and let rest for at least an hour at room temperature before rolling.
2.Make Ravioli Filling
In a medium bowl, combine the Ricotta, Parmesan cheese, and black pepper and mix.
3.Roll out pasta
Cut the dough in half and press the dough to flatten it enough to run through the pasta roller. Run the dough through the pasta roller starting on the widest setting. Fold it into thirds, and put the dough through this setting two more times. Adjust the setting to a thinner setting and repeat the process again--changing the setting each time until your dough is the desired thickness. For this larger version of a ravioli I went a little thicker than I normally would. Once you get the thickness you want, repeat this process with the remaining pieces of dough.
4.Fill the Raviolo
Dust a clean work surface lightly with all-purpose flour and lay out two sheets of pasta about 12 inches long. Scoop a spoon full of filling into the center of one sheet. Use the spoon to make a "nest" or small hole in the center of the scoop. Carefully separate the yolk from the whites and put a yolk in the "nest”. Cover the ricotta nests and egg yolk with the other sheet of pasta. Use your index fingers to press around each ricotta nest to seal the edges and cut with a knife a straight line two inches from each side of the “nest”.
5.Cook the Raviolo and make the sauce.
Bring a large pot of well-salted water to a boil and cook 1 large Raviolo for three minutes. Transfer the Ravioli to the serving plate and repeat for a second ravioli.
In a large saute pan, melt the butter on low heat. Kill the heat and slowly add cheese, crushed black pepper and pasta water, stirring together.
Spoon the sauce over the Raviolo and grate extra Parmesan cheese over dish and more black pepper if desired.