100 Years Old Recipe of Our Ancestors! - How to make Extraordinary Egg Ravioli in the village?

Making extraordinary egg ravioli in the village involves a traditional recipe passed down through generations. Here's how you can recreate this delicious dish:
Ingredients:
2 cups all-purpose flour
2 large eggs
Pinch of salt
1 tablespoon olive oil
4 eggs, for filling
1/2 cup grated Parmesan cheese
Freshly ground black pepper, to taste
Chopped fresh herbs (such as parsley or basil), for garnish (optional)
Marinara sauce or browned butter, for serving (optional)
Instructions:
1. Make the Pasta Dough:
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center.
Crack the two eggs into the well and add the olive oil.
Using a fork, gradually incorporate the flour into the eggs and olive oil until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
2. Prepare the Filling:
While the dough is resting, prepare the filling. Bring a pot of water to a gentle simmer.
Carefully crack each of the four eggs into separate small bowls or ramekins.
Once the water is simmering, carefully slide each egg into the water and poach for about 3-4 minutes, until the whites are set but the yolks are still runny.
Remove the poached eggs from the water with a slotted spoon and set aside.
3. Roll Out the Pasta Dough:
After the dough has rested, divide it into two equal portions.
On a floured surface, roll out one portion of the dough into a thin sheet, about 1/8 inch thick.
Using a round cookie cutter or a glass, cut out circles from the dough. Repeat with the remaining dough.
4. Assemble the Ravioli:
Place a poached egg in the center of each pasta circle.
Sprinkle grated Parmesan cheese and freshly ground black pepper over the egg.
Brush the edges of the pasta circles with water to help seal them.
Fold the pasta over the egg to form a half-moon shape, pressing the edges firmly to seal.
You can use a fork to crimp the edges for a decorative touch.
5. Cook the Ravioli:
Bring a large pot of salted water to a boil.
Carefully drop the ravioli into the boiling water and cook for about 3-4 minutes, or until they float to the surface and the pasta is cooked through.
6. Serve:
Once cooked, remove the ravioli from the water using a slotted spoon and place them on serving plates.
Garnish with chopped fresh herbs, if desired, and serve with marinara sauce or browned butter.
Enjoy your extraordinary egg ravioli, prepared with love and tradition from the village recipe passed down through the ages!
#eggsrecipe #ravioli #oldrecipe

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