EGG WASH FOR RAVIOLI RECIPES

Steps:

• Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
• Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
• While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
• Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
• Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
• Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
• Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
• Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
• To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.

Steps:

• In a stand mixer fitting with the dough hook, combine the flour with the salt.
• Once the dry ingredients are combined, add an egg at a time until the dough pulls together. If the dough is a bit dry add the water.
• Knead the dough on a floured surface until it comes together. Wrap the dough in plastic wrap and place it in the fridge until later (about 30 minutes minimum).
• After the dough has rested, separate into 4 equal balls and using a pasta maker, run it through until you reach the 5 marker on the dial or if you're rolling by hand, until you get to a sheet that is ? of an inch in thickness. For the ravioli you want to have 2 large sheets total.
• Bring a pot of salted water to boil
• Add the spinach and cook for 30 seconds or just until the spinach becomes bright green.
• Place the spinach in a bowl of ice water for another 30 seconds and extract the spinach from the water.
• Using a cheesecloth or a few paper towels, squeeze as much of the spinach moisture out of the spinach as possible and place the spinach in a food processor.
• To the food processor, add the parmesan cheese, ricotta, a pinch of salt and pepper and a tablespoon of olive oil.
• Run the food processor until all the ingredients are fully combined. The mixture should be slightly green in color.
• Bring a pot of salted water to a boil to cook the ravioli.
• Lay down one of the pasta dough sheets and brush on some egg yolk.
• Transfer the spinach filling to a freezer bag or ziploc bag and add about 2 tablespoons of the filling in the shape of a circle to the center of where each ravioli will be made in the dough. The circle should be enough to hold the egg yolk.
• Add an egg yolk on top of each spinach filling circle and then place another sheet of pasta dough on top.
• Carefully press down the two sheet of pasta to create the ravioli. The egg wash should make the pasta stick together.
• Use a cookie cutter to make a circular ravioli shape and boil each one for roughly 3-4 minutes.
• Fry the pancetta on medium high heat for 3-5 minutes or until it becomes crispy.
• Add the butter. When it starts foaming, add the shallots and saute until the shallots become soft, about 3 minutes.
• Mix in the white wine and lemon juice season with salt and pepper.
• Add 2 raviolis to a plate and spoon on some of the white wine sauce. Garnish with grated parmesan cheese and enjoy!