RAVIOLO (Poached egg & sausage filling)
3 cups AP flour
- 1 tsp sea salt
eggs for filling
1 recipe of sausage filling (see recipe)
1 recipe of cream sauce (see recipe below)
Combine flour and salt in large bowl; make a well in center and add the eggs and most of water; work the dry and wet together and add enough water to make a moist dough; remove to board and knead for 10 minutes; cover with a towel and allow to rest for 1 hour.
Divide the dough into 4 pieces and roll through pasta machine gradually from widest setting to lowest setting. (Pasta should be thin, #11 on our machine–and may need rolling with a pin to make it see-through thin.)
To form RAVIOLO: Brush water on bottom side of ravioli long sheet; place spoon full of sausage/cheese filling (see recipe) one inch apart; with dampened finger tips, shape filling like little pillow with dent in middle where the egg yolk goes. Place raw yolk in each dent; fold second strip of dough over filling to cover; seal carefully making sure to remove air; cut using pasta wheel, cutter, or knife.
For service: boil raviolos in salted light chicken stock & water until they float (about 3 min). The goal is to poached the egg and cook the pasta at the same time. Test one. Drain if pasta is cooked. Place raviolo on top of cream sauce and garnish with fresh herbs and/or spicy micro greens.