Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
chickenfriedgourmet

Schwa's Quail Egg Ravioli

Recommended Posts

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 by chickenfriedgourmet (log)

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites
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

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/

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Recently Browsing   0 members

    No registered users viewing this page.

×