"Howdya like your eggs? J/k it’s RAVIOLI! With sous vide quail eggs & pomme purée inside & pepper browned butter out. These were oh so good & such a mind🤯 to eat because you kinda wind up thinking they taste just like 🍳."
"Egg" Ravioli
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Recipe Intro From saltyseattle
Reprinted from Pasta, Pretty Please by Linda Miller Nicholson, published by William Morrow Cookbooks (2018).
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The filling is made with sous vide eggs (63ºC for 45 min).
The milk dough is as close as you can get to truly white pasta without using unnatural ingredients, and it has the added benefit of being smooth, suppler, and easy to sheet. It's about the best dough I can think of for chicken noodle soup when it's cut into wide, papardelle-style noodles.
Not all turmeric is created equal. If you elect to use fresh turmeric root in this recipe, you will, indeed, have bright yellow dough. If you elect to use powdered turmeric, look at it in the jar before you buy it. Often there are several brands in the store's spice section. Choose powder based on the color you wish your dough to become, as some are more mustardy and some are sunshiney bright.
In order to maximize the health benefits of turmeric, it should be served with both black pepper and fat of some sort, which makes the dough (once it's been sheeted into noodles) absolutely perfect for cacio e pepe.
Prep time 30mins
Serves or Makes: 4
Recipe Card
For the Milk (White) Dough
ingredients
- 1/3 cup heavy cream
- 1/2 cup whole milk, plus more as needed
- 2 1/4 cups 00 flour
For the Turmeric Dough
ingredients
- 1 tablespoon ground turmeric, or 3” fresh, peeled turmeric root
- 4 large eggs
- 2 1/4 cups 00 flour
Method
Step 1
To make the milk dough: Combine the flour, ½ cup of milk, and cream in the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until the dough starts to come together. Add more milk as needed to form a ball of dough. Continue to knead, either by hand or in the mixer, for 3 minutes, so that the dough develops elasticity and silkiness. Seal the ball of dough in plastic wrap and let it rest at room temperature for 30 minutes before sheeting. Alternatively, you can let the dough rest for up to 24 hours in the refrigerator. The color sometimes yellows after that, although the dough is still usable for up to 3 days.
Step 2
To make the turmeric dough: In a blender, mix the turmeric and eggs on low speed, slowly increasing speed until a smooth puree forms. Combine the flour and puree in the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until a ball of dough forms. Continue to knead, either by hand or in the mixer for 3 minutes, so that the dough develops elasticity and silkiness. Seal the ball of dough in plastic wrap and let it rest at room temperature for 30 minutes before sheeting. Alternatively, you can let the dough rest for up to 24 hours in the refrigerator. The dough develops dark flecks after that, although it’s still usable for up to 3 days.