Egg Yolk Raviolo, Ricotta, Guanciale, Hazelnuts

Egg Yolk Raviolo, Ricotta, Guanciale, Hazelnuts by Paul Foster! Guanciale is an Italian salt-cured meat prepared from pork jowl or cheeks. This a rich, indulgent autumnal dish that just oozes flavour!

Ingredients

250g ‘00’ flour
190g egg yolk
1 tbsp olive oil
100g ricotta
2 tbsp chopped chives
4 free range eggs
45g peeled hazelnuts
100g butter
1 lemon
100g reduced brown chicken stock
2 slices prosciutto
100g guanciale, bark removed
30g Parmesan
Salt and pepper

To finish

30g sea beet
20g Salty fingers
Parmesan

Method

Print Recipe

Mix the flour, egg yolk, olive oil with a pinch of salt, knead to a smooth dough for 10 minutes. Wrap well and rest for 20 minutes before using
Roll the pasta through a pasta machine to its thinnest setting
Mix the ricotta with 2/3 of the chives and season with salt and pepper, spoon into a piping bag
Cut 4 pasta sheets with a 9cm round cutter and 4 sheets with a 10 cm round cutter
Pipe a ring of ricotta around 4cm wide on the pasta, tear a small piece of prosciutto off and place in the centre of the ricotta.
Separate the egg yolks from the whites and place the yolk carefully into the ricotta and add another piece of prosciutto on top
Brush the edge of the pasta with a small amount of water and place another sheet over the top
Press firmly to seal around the edges and push out any air bubbles, use a cutter to even out the size and help create a seal. Cut with a 9/10 cm cutter
Place on a pasta drying tray or polenta lined tray until ready to cook
Dice the guanciale into 2cm lardons, sauté in a pan until golden, add the hazelnuts and butter and cook until the butter is light brown. Add a squeeze of lemon juice to stop the cooking.
Melt in the chicken stock and whisk to emulsify, season to taste, add the rest of the chives
Drop the raviolo into boiling salted water for 2 minutes, drain and add to the brown butter sauce
Take a warm plate and pipe on a small amount of the ricotta, spoon on the raviolo and finish with the sauce.
To finish grate over the Parmesan and top with the sea beat and salty fingers.

Ingredients

250g ‘00’ flour
190g egg yolk
1 tbsp olive oil
100g ricotta
2 tbsp chopped chives
4 free range eggs
45g peeled hazelnuts
100g butter
1 lemon
100g reduced brown chicken stock
2 slices prosciutto
100g guanciale, bark removed
30g Parmesan
Salt and pepper

To finish

30g sea beet
20g Salty fingers
Parmesan

Method

Mix the flour, egg yolk, olive oil with a pinch of salt, knead to a smooth dough for 10 minutes. Wrap well and rest for 20 minutes before using
Roll the pasta through a pasta machine to its thinnest setting
Mix the ricotta with 2/3 of the chives and season with salt and pepper, spoon into a piping bag
Cut 4 pasta sheets with a 9cm round cutter and 4 sheets with a 10 cm round cutter
Pipe a ring of ricotta around 4cm wide on the pasta, tear a small piece of prosciutto off and place in the centre of the ricotta.
Separate the egg yolks from the whites and place the yolk carefully into the ricotta and add another piece of prosciutto on top
Brush the edge of the pasta with a small amount of water and place another sheet over the top
Press firmly to seal around the edges and push out any air bubbles, use a cutter to even out the size and help create a seal. Cut with a 9/10 cm cutter
Place on a pasta drying tray or polenta lined tray until ready to cook
Dice the guanciale into 2cm lardons, sauté in a pan until golden, add the hazelnuts and butter and cook until the butter is light brown. Add a squeeze of lemon juice to stop the cooking.
Melt in the chicken stock and whisk to emulsify, season to taste, add the rest of the chives
Drop the raviolo into boiling salted water for 2 minutes, drain and add to the brown butter sauce
Take a warm plate and pipe on a small amount of the ricotta, spoon on the raviolo and finish with the sauce.
To finish grate over the Parmesan and top with the sea beat and salty fingers.