pasta has always been my comfort food. i used to make pots of macaroni and cheese when i was younger. i loved the way the creamy, yellow sauce coated the pasta. i was never satisfied, i could have eaten until i burst. there has never been a pasta i've met and have not loved at first bite. i thrill to manicotti, to orzo, to baked ziti with marinara and mozzarella.
anna and i watch masterchef regularly. once i saw this during a dreaded pressure test, i knew immediately that i needed to attempt it. i waited a few weeks, until the right evening. i love the serenity in making dough, in kneading the creation with my hands. i love this physicality, the repetitive motion. the brown butter sauce releases an intense nuttiness, a brilliant delicious flavor that, combined with the egg yolk within the pasta, is both deeply rich and light - perfect for fall.
the ravioli's pasta will create a tight seal around the egg, allowing it to poach easily. you're aiming for a runny, perfectly poached center and cooked pasta. with fresh pasta, this should be accomplished in 2-3 minutes at a gentle boil.
2 cups flour
2 tbsp olive oil
1 tsp salt
6 egg yolks
4 tbsp butter
1 tsp salt
2 tbsp chopped tarragon
pepper to taste
place the 2 cups flour and salt in a dome on a flat surface. create a deep depression in the center and crack in the eggs and oil. using a fork begin to beat the eggs and oil together with the flour from the inner rim of the flour well. take care to continue to push the flour back up to maintain the well shape. continue to beat until all ingredients are combined. knead dough for another 3-5 minutes until dough is firm and completely mixed. roll dough out in a pasta maker or on a floured surface until 1/16th an inch. cut into circles and place egg yolk in center of circle. salt egg yolk.
bring a medium pot of water to boil. reduce to a rapid simmer and add prepared raviolis. cook for 2-3 minutes, until pasta is cooked through and shiny. remove from water. set aside.
in a medium saucepan, heat butter over high heat for 2-4 minutes, until butter begins to brown. add salt and tarragon. stir. remove from heat.
plate ravioli and cover with brown butter. add chopped tarragon for garnish.