calabrian chile paste

These tender ravioli are packed with herby ricotta and runny egg yolks, then served with a spicy tomato sauce. It&#039;s perfection in a bowl.

Egg Yolk- and Ricotta-Filled Ravioli

For the Dough:

00 flour,

kosher salt,

For the Sauce:

olive oil,

pancetta, small dice

Calabrian chile paste

garlic cloves, thinly sliced

whole peeled tomatoes, crushed by hand

sugar

Kosher salt,

For the Filling:

ricotta

basil leaves, roughly chopped,

Parmesan,

sage leaves, roughly chopped

chives

Meyer lemon juice

Meyer lemon zest

red pepper flakes

garlic cloves,

These Egg Yolk-Filled Ravioli Are Pasta Perfection

These fried spring onions are like fancy onion rings-and absolutely delicious.

Recipe: Fried Spring Onions With Calabrian Chile Aioli

lemon juice

Dijon mustard

salt

grapeseed oil

Peanut oil, or canola oil, for frying

all-purpose flour

cornmeal

garlic powder

onion powder

buttermilk

(12 medium) spring onions

Make the aioli: In a blender, combine the chile paste, lemon juice, Dijon, salt, egg and egg yolk. Purée until smooth. With the motor running, slowly drizzle in the grapeseed oil until a thick sauce comes together. Scrape into a serving bowl and refrigerate until ready to serve.

Make the fried spring onions: Pour enough oil into a 6-quart Dutch oven to reach a depth of 2 inches. Heat the oil until a deep-fry thermometer reads 375°. Line 1 baking sheet with parchment and 1 baking sheet with paper towels, and set both aside.

Meanwhile, in a medium bowl, whisk together the flour, cornmeal, salt, garlic and onion powders. Pour the buttermilk into a shallow dish. On a cutting board, cut the spring onions into 4-inch pieces, halving the pieces with the bulbs.

Dip the spring onions into the buttermilk, then dredge in the cornmeal mixture, coating completely, and place on the parchment-lined baking sheet. Working in batches, fry the spring onions until golden brown, 4 to 5 minutes. Transfer to the paper towel-lined baking sheet to drain, and season immediately with salt.

Arrange the spring onions on a platter and serve hot with the aioli on the side.

These tender ravioli are packed with herby ricotta and runny egg yolks, then served with a spicy tomato sauce. It's perfection in a bowl.

Egg Yolk- And Ricotta-Filled Ravioli Recipe

Make the dough: In the bowl of a stand mixer fitted with the hook attachment, combine all the dough ingredients and mix until the dough comes together, then transfer to a clean work surface and knead, 3 to 5 minutes. Divide into 2 pieces and shape each into a disk. Wrap in plastic and let rest in the refrigerator for 1 hour.

Make the sauce: In a medium saucepan, heat the olive oil over medium heat. Add the pancetta and cook until golden and fat has rendered, 6 minutes. Add the chile paste and garlic, and cook until caramelized and fragrant, 2 minutes.

Add the tomatoes and sugar, and bring to a light simmer. Cook, stirring occasionally, until thickened, 20 minutes. Season with salt, then set aside.

While the sauce simmers, make the filling: In a food processor, combine all the filling ingredients, except for the 8 egg yolks, and purée until smooth. Transfer to a piping bag and chill until ready to use.

Using a pasta roller, roll out half of the dough, using flour as needed, into a ⅙-inch-thick sheet. Repeat with the other half of dough. Cut each sheet in half, crosswise.

Lay 1 sheet of dough on a lightly floured work surface. With 5 inches in between, pipe four 3-inch circles of filling, leaving a ½-inch hole in the center. Nestle an egg yolk in each circle of filling. Using a small bowl of water and a pastry brush, brush a little water on the dough around each circle of filling.

Place another sheet of dough over this one and, using your fingers, press the dough to seal the ricotta and egg yolk inside. Once the 4 pockets of filling are sealed, use a 4⅛-inch round cutter to cut out each raviolo. Place on a lightly floured tray.

Repeat this process with the remaining 2 sheets of dough.

Bring a large pot of salted water to a boil over high heat. Drop the ravioli in and cook until the pasta is tender but the yolks are still runny, 4 to 5 minutes. Meanwhile, reheat the tomato sauce over medium heat.

To plate, spoon the sauce across a platter. Place the cooked ravioli on top. Garnish with a drizzle of oil, freshly grated Parmesan and basil, then serve.

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