Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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homemade ravioli with ricotta, herb + orange filling

This recipe was inspired by chef Michael Symon’s recipe. Whether you make your own pasta, or buy pre-made sheets, this recipe is sure to impress your guests. The flavor combination of the orange in the filling with the sweetness of the shallot sauce is simply perfect. And what could be better than a gooey egg yolk running out of your ravioli…it’s pure, delicious heaven.

Ravioli Filling
1/2 cup whole milk ricotta
1-2 tablespoons Parmigiano-Reggiano, plus extra for serving
Zest of 1/2 orange
1 1/2 teaspoons finely minced fresh sage
1 1/2 teaspoons finely minced fresh flat-leaf parsley
Salt, to taste
Freshly ground black pepper
4 egg yolks

2 sheets homemade pasta

Sauce
1/2 stick unsalted butter
1 shallot, finely minced
Salt, to taste
Freshly ground black pepper
1/2 cup white wine
1/4 cup reserved pasta water

1. In a small bowl, combine ricotta, Parmigiano-Reggiano, orange zest, sage and parsley. Season with salt and pepper. Set aside.
2. Lay one sheet of pasta dough out on counter. Using a tablespoon, place 4 dollops of ricotta mixture on pasta, leaving plenty of room between each one. Using your finger, carefully make a small well in center of each mound of filling (this is where the yolk will go). One by one, carefully add and egg yolk into center of each well in filling. Season yolks with salt and pepper.
3. Using a pastry brush, lightly brush outsides of dough and around each filling with water to seal dough. Carefully place second sheet of pasta dough evenly over top of first, taking care to gently place over egg yolks. Using a ravioli or cookie cutter, or a glass, cut out rounds of dough, making 4 raviolis. Gently press around entire ravioli with a finger to seal dough.
4. Bring a large pot of salted water to a boil.
5. In a medium sauté pan, heat butter over medium heat. Add shallots and cook until softened, about 5 minutes. Season with salt and pepper. Add wine and bring to a boil. Reduce heat to low and simmer until sauce is thickened.
6. Add ravioli to water and cook for 3-4 minutes (raviolis will float to surface when done). Transfer raviolis to sauce and add 1/4 pasta water to sauce. Gently swirl sauce to combine pasta water. Cook for 1-2 minutes. Transfer ravioli and sauce to a plate and top with additional Parmigiano-Reggiano. Serve warm.

Makes 4 large ravioli, serves 2.

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