Purple Ravioli Al Uovo

Equipment Needed

• Pasta Roller

• Fluted Pasta Cutter

• Cake Tester

INGREDIENTS LIST

For The Pasta

• 150g “00” flour

• 125g egg yolks

• 10g Sweet Potato Powder

For The Filling

• 2 Cups Ricotta

• Salt and Pepper to taste

• 1 Egg yolk

For The Filling

Add the ricotta to a bowl and adjust the seasoning with salt and pepper. Transfer the filling to a piping bag and tie shut.

METHOD

For The Pasta

Start by spreading the flour onto a clean work table. Create a well in the flour and add in the eggs. Stir in the eggs and Sweet Potato Powder, combine well. Knead for 8-10 minutes, or until dough is well hydrated and the egg mixture is evenly distributed. Sheet on 7 (each pasta machine has different settings, mine going from 0-9). Cut the pasta sheet into squares about 4.5 inches long on each side. Pipe circles of the ricotta filling into the center of the pasta. Remember that you are trying to leave space to put the egg yolk inside, so make sure the circles are wide and tall enough to fit a whole yolk without breaking it. Next, lay an identical sheet of pasta on top and gently seal shut while removing as much air as possible. Next, use a cake tester to help remove the excess air closest to the ricotta filling and seal tightly, but not too tight or you might break the egg yolk! Using the fluted pasta cutter, trim the edges of the pasta and reserve with semolina flour.

PRO TIP

Since this pasta has a lot of moisture in the center of the pasta, you should definitely heavily flour the space that you will be resting the pasta on. Also, given the high moisture, it is best to make this pasta the day that you will be serving, otherwise the pasta will turn to mush.