Hidden-egg-yolk ravioli with crispy sage and ’nduja oil

Method

• step 1

  To make the pasta dough, put the flour into a bowl with ¹/2 tsp salt and make a well in the middle. Break in the whole egg and add the egg yolks, and whisk gently with a fork, gradually bringing in more flour. Once the dough starts to clump, bring it together with your hands until you have a rough dough. Add a little egg white if it feels dry. Once the dough is coming away from the sides of the bowl cleanly, knead for 10 minutes until smooth and elastic. Wrap in clingfilm and chill.

• step 2

  Whisk together all of the filling ingredients, except for the egg yolks, season and put into a piping bag with a 1cm-wide nozzle.

• step 3

  Cut the pasta dough into 2 pieces and put both through a pasta machine starting on the widest setting, running the dough through twice on each setting until the second-to-last setting.

• step 4

  Lightly flour the worksurface and put the 2 sheets of pasta running horizontally to you, one in front of the other. On the nearest sheet, pipe 4 x 5cm wide rings of the filling, piping another ring directly on top of each, so that you have a 2cm-high holder for an egg yolk. Leave approximately 8cm between each ravioli as you will need to cut them out. Gently drop each yolk into its ricotta nest. Run a wet finger around the filling – this will help the pasta stick.

• step 5

  Lift the second sheet of pasta on top and gently mould the pasta around the filling, trying not to leave any air bubbles inside the ravioli. Use a 10cm-round cutter to cut out ravioli.

• step 6

  Put the ’nduja and olive oil in a cold frying pan, and heat until the fat has rendered from the ’nduja, breaking it up with a wooden spoon as you go. Add the sage leaves and cook in the oil for a minute.

• step 7

  Heat a large pan of boiling salted water and drop in the ravioli. Cook for 3 minutes, then scoop out using a slotted spoon.

• step 8

  Serve the ravioli with the ’nduja oil, crispy sage and extra parmesan, if you like.