Acero's Egg Raviolo
2¼ cups flour
3 whole eggs
¾ cups shredded Parmigiano-Reggiano
¾ cups mascarpone cheese
1½ cups ricotta cheese
Salt and freshly ground black pepper to taste
6 egg yolks
4 Tbsp. butter
• Place the flour on a large floured surface and make a well in the center.
• Break the whole eggs into the well and beat them with a fork.
• Using a fork, gently start to work the flour into the liquid.
• Continue until the dough becomes sticky and difficult to work with the fork, then use your hands to form the rough dough into a ball.
• Transfer the dough to a lightly floured surface.
• Knead the dough until it is smooth and elastic, about 10 minutes.
• Cover with a bowl or towel and let rest for 10 to 15 minutes.
• Meanwhile, stir together the cheeses and salt and pepper in a bowl.
• On a lightly floured surface, roll out the dough to a thickness where you can see the knots on a wooden cutting board. Cut the dough in half and reserve one half, covering it with a dry towel.
• Divide the filling into six portions on the other half of the dough, spacing them about 1 to 2 inches apart.
• Make a well in the center of each filling and place an egg yolk in the center, being careful not to break the yolk.
• Using your fingers, lightly wet the dough with water. Place the reserved sheet of dough on top of the filling and eggs and press around the filling to seal the top sheet to the bottom sheet, removing as much air as possible. Removing the air is very important.
• Cut the dough with a large cookie cutter or pastry wheel.
• Boil in salted water for 3 to 6 minutes, depending on the thickness of the dough, or until al dente. Drain carefully and portion onto plates.
• In a stainless steel sauté pan, brown the butter over medium heat. Season to taste with salt and drizzle over each raviolo.