Poached Egg Ravioli with Anchovy burnt butter.

Poached Egg Ravioli with Anchovy burnt butter.

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Poached Egg Ravioli with Anchovy burnt butter.

 

This dish requires a few technical steps. The key to a successful poached egg ravioli is being delicate with the egg. Removing excess liquid and ensuring the ravioli is completely sealed.

 

Ingredients

 

Fresh pasta

 

300gm of 00 pasta

3 eggs plus two egg yolks

(essentially when making fresh pasta, use 1 egg to every 100gm of flour)

 

Once the pasta has rested, divide into four portions.

Work the pasta through the pasta machine until you get ‘8’ .

You will need two 20cmx20cm square pieces of pasta.

 

50gm of butter

4 anchovies

1 bunch of asparagus

1 large egg

 

1-Firstly combine your flour and eggs. Gently knead, then roll into a ball and cover for 15 minutes.

 

2-In a small/medium saucepan bring water to a simmer. Use a poaching mould to gently poach the egg just for a few minutes. You want the egg to be just cooked and the yolk in tact.

Carefully remove the mould from the water and rest.

 

3-Drain as much liquid from the egg whilst in the mould before carefully placing the egg onto one of the pieces of pasta.

 

4-Place the other piece of pasta on top and seal the egg in firmly.

 

5-Use a pasta cutter or a knife to cut your edges.

 

6-In a small fry pan melt your butter on a medium heat, then add

Your anchovies. The anchovies will crisp up in the pan. Careful not to burn.  3-5 minutes and remove from heat.

 

7-With the water still simmering add the asparagus to blanch for a few minutes. Remove and keep covered.

 

8-Using a large slotted spoon, place your ravioli into the simmering water for 3-4 minutes. Remove with the slotted spoon and place on top of the asparagus and pour over anchovy butter.