I think of this recipe kinda as a play on eggs and bacon … with a twist. Homemade pasta would be amazing for this, but since Santa has yet to put a pasta maker under the tree for this mom, I relied on egg roll wrappers from the produce section of my supermarket. I think the visual of this dish is simply breathtaking … but, I’ve always been a sucker for a beautifully perfect, sunshiny-yellow runny egg yolk! And, this dish really glorifies thee almighty egg yolk! Add in some parmesan, ricotta, a little fresh sage and melty, salty butter … and you’ve got a pretty tasty dish! Oh, and there’s bacon … need I say more?
This made six large ravioli.
Here’s what you’ll need:
- Egg roll wrappers (mine came in a pack of 20)
- Ricotta cheese (whole-milk)
- Grated parmesan
- Fresh sage
- Grated parmesan
First, mix 1 cup of ricotta cheese with 1/2 cup of parmesan. Add in a sprinkling of salt and pepper to taste. Place this mixture in a plastic baggie. Put it freezer for 5 – 10 minutes to get super thick.
Then, cut up 4 – 6 slices of thick-cut bacon into chunks and brown in pan.
Remove bacon from pan and set aside.
Pour out most of the bacon drippings … reserving a little to coat the pan.
Bring a large pot of water to a boil … salt the water.
Lay out an egg roll wrapper. Remove the ricotta filling mixture from the freezer and cut a small snip from one corner of the plastic baggie. Pipe a “nest” of filling about three circles high in the center of the egg roll wrapper … leaving just enough room in the middle for an egg yolk.
Reserving the egg white for sealing the ravioli, place just the yolk of the egg in the center of the filling.
Whisk the egg white with a bit of water and brush all four sides of the egg roll wrapper.
Place another wrapper on top and seal well all the way around … being sure to push all of the air out. Cut in the shape of a circle with a round cookie cutter or by going around a cup or bowl with a knife (or pizza cutter).
Repeat this process until you’ve made all of your ravioli … laying each on a floured baking sheet to await cooking.
Melt 4 tablespoons of butter slowly in a pan … adding chopped sage when butter is slightly starting to brown. Add in cooked bacon. Keep this on very low heat.
Cook ravioli a couple at a time in boiling water for 3 minutes or until they just float.
Remove from water. Drain off excess water with a slotted spoon or spatula while removing. Place on serving dish or plate and spoon butter sauce over ravioli. Garnish with grated or shaved parmesan. Serve immediately.