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No Bull Burger Purist - Born and raised in NJ, the heart of the tri-state area and home to the oldest (and best) burger joints in the country. I don't need all the frilly toppings, happy servers or trendy decor, just a good burger...

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Thursday, February 6, 2014

"HOMEMADE SOFT YOLK RAVIOLI SPECIAL"

Where: Home

What: Soft-yolk ravioli stuffed with ricotta cheese and fresh white summer truffle.

Build: Homemade pasta, fresh ricotta, egg yolk, Italian white summer truffle, garlic, butter, Parmigiano-Reggiano cheese.

Comment:  I am overweight mainly because of my problem with portion control and pure disregard for healthful eating. But in fairness, my weight is also partly due to the fact that anyone trying to refrain from eating the food produced in my home would have a very hard time saying, "I'm not hungry.”  Although, during the week, mostly every meal is healthful and prepared as such; however, my wife, daughters and son-in-law (all chefs) occasionally create a dish that would have anyone eating as if they were going to the electric chair. 
This is one of them...
This dish is a terrific enhancement of a meal I was originally introduced to at the Scalini Fideli restaurant in Chatham, NJ. It was served as an appetizer that yielded one, single ravioli…which was both delicious and disappointing. While intended as a great concept, and with delicious flavor, the portion was unfairly small and the overall dinner experience ended up being one where the appetizer greatly overshadowed the entree. And by the way, the whole arrogant wait staff fad is a joke, someone should tell SF's management how passé that really is. 

Enter homemade soft-yolk ravioli...

Taste this:  Ravioli stuffed with fresh ricotta, truffle slices and an egg yolk, drizzled with a garlic butter sauce and topped with freshly grated Parmigiano-Reggiano cheese. After you cut the ravioli outwards starting from the center (making a little "Pac-Man" shape), you watch as the perfectly cooked truffle-infused yolk and cheese slowly oozes its way out of the pasta, combining with the garlic butter and cheese in your dish. The resultant flavor is spectacular.

The photos along with the captions below will tell the story of this ravioli masterpiece much better than I could write it. If you're not hungry by the time you get to the last photo, go see a doctor, there's something wrong with you. 









Separating the yolks before chilling....










Pasta made the traditional way...










Chef's Jacquelyn and Gaetano roll the pasta to the perfect thickness...






The fresh ricotta is wrapped in cheesecloth to drain...














A little parsley added...









Slicing the Italian white summer truffles...














Ravioli assembly begins.... truffles first...






... followed by the partially frozen yolks...













Garlic prep...














Into the pan with butter...











Ravioli are boiling...






The sauce is poured over the finished product...










































1 comment:

  1. Thank you for sharing this recipes. It sounds decadent. One question: I read you separate the yolks from the white. Then chill the yolks. Do you freeze the yolk or refrigerate?

    ReplyDelete

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