Imagine a pasta dish suitable for brunch. Well, when there's an unbroken egg yolk resting comfortably inside of the doughy pillow, that ought to convince you.

This dish is from Millenia 106, and it's Chef Bruno Fonseca's Ravioli D'Uovo.

"The sexy part comes with the egg yolk right inside of it, and we stuff it," he smiled. "This is where it gets fun."

After chef creates thin discs of dough for the ravioli, he stuffs each with a cheesy medley. To that little mound, he uses his finger to create a "nest." Separating the yolk from egg whites, chef gingerly lays down the yolk inside of the "nest" and uses egg wash and a "forking" method to seal another disc on top.

Once the ravioli cooks in a pot of slowly simmering water, cutting into the pasta should reveal the desired oozy center. Chef recommends serving the ravioli with greens and proscuitto kissed with brown butter and rosemary.  

Let's cook!

AVIOLI D’UOVO

Ingredients:

Pasta Dough

6 large eggs
2 tablespoons of extra virgin olive oil
Pinch of kosher salt
4 cups of flour type DOUBLE 00 (found on specialty food stores and online)

Directions:

On a standing mixer, start at a low speed with the flower only,
Adding the eggs, SLOWLY
After the eggs are incorporated, add the oil and salt.
Beat it for a two minutes at a steady slow speed until it reaches uniformity.
Put your dough ball in a slightly oiled soup bowl, pour a small film of oil on top
of the pasta dough and wrap it TIGHT with plastic oil.
Let it rest for at least one hour in the refrigerator.

Cheese filling

3 tablespoons of goat cheese
2 tablespoons of grated parmesan
1.5 cups of ricotta
1 cup of mascarpone
Zest and juice of 1 lemon
1 tablespoons of finely chopped flat leaf parsley
1 pinch of salt and pepper

Fold all the cheeses in together.
Add the rest of the ingredients until well incorporated.
Reserve cold

Ravioli Assembly

Whip two eggs fully in a small mixing bowl (egg wash)
Pull your dough out, so it can get close to room temperature…10 minutes.
Roll your pasta dough to a thickness twice as thick as a regular sheet of paper, on top of a well-floured surface
With a 4.5 inches wide biscuit cutter, cut your CIRCLES. You will need two per ravioli, and ONE EGG PER RAVIOLI
Put one spoonful of the cheese stuffing on the center of every other circle (one per ravioli)
Create a NEST on the cheese stuffing.
Grab one egg, and separate your yolk from the whites, maintaining the YOLK WHOLE.
Place the YOLK on the center of the cheese stuffing nest carefully
Brush a thin layer of your egg wash on the edges of the pasta with the cheese egg nest
Place an empty pasta circle on top of another pasta circle
With a fork press both edges (top and bottom circle) into one another
On a pot with slowly simmering water, place 2 to 4 raviolis at a time for 3.5 minutes. NEVER BOIL THE WATER.
Make your favorite meat sauce, and serve it with the raviolis.