Schwa's Quail Egg Ravioli

[chickenfriedgourmet]

I was wondering if anybody had an idea how Chef Michael Carlson creates this dish? I have not done an egg yolk ravioli before so I am unsure of the preperation to keep the yolk fluid.

Edited February 20, 2009 by chickenfriedgourmet (log)

[jvalentino]

While I haven't done qual egg, ravioli w/ an egg yolk is pretty straight forward. The egss have to be ultra fresh though.

For a ricotta pocket w/ an egg yolk pocket-

Keep your pasta thin and fresh, the ricotta slightly loose, and the water just at a simmer.

You can also just use a yolk and no ricotta.

Jeff

[TheSwede]

I've done an egg yolk ravioli. I used the method from Ideas in Food (http://www.ideasinfood.com/):

Separate a number of yolks and season them (salt, pepper, truffle oil, parmesan...) and then freeze them in half spherical molds. Attach the half spheres two and two to make spheres and make your ravioli. Freeze and then cook directly from frozen.

Timing is a bit critical as you of course want the pasta cooked but the yolk warm and runny. Make a couple of extra to find the right cooking time.

[franktex]

While I haven't done qual egg, ravioli w/ an egg yolk is pretty straight forward. The egss have to be ultra fresh though.

For a ricotta pocket w/ an egg yolk pocket-

Keep your pasta thin and fresh, the ricotta slightly loose, and the water just at a simmer.

You can also just use a yolk and no ricotta.

Jeff

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Here's a nice site that shows. w/a pic or two, how it's done:

http://www.deliciousdays.com/archives/2007...ne-egg-ravioli/

[Jamon.Iberico]

Here's a nice site that shows. w/a pic or two, how it's done:

http://www.deliciousdays.com/archives/2007...ne-egg-ravioli/

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Wicked. Thanks for that link!

[chickenfriedgourmet]

Yes thank you for the link and all the suggestions/techniques......much appreciated