I decided on this recipe mainly because I’ve been obsessed with idea of egg yolk ravioli for months . I don’t know about you, but my favourite part of an egg is the yolk . The gooey runny golden deliciousness gets me every time . Because of the natural richness of the egg yolk and the luxurious silky egg yolk pasta , I wanted to pair it with ingredients that would balance the dish , so it wouldn’t become overwhelming . The bitterness of the kale blend perfectly with the spiciness of pecorino and black pepper , all brought together by the egg yolk .
I started by slow cooking the eggs in a water bath at 65 degrees Celsius for one hour with a circulator and cooled them once an hour had passed . I removed the yolks from the whites and set them aside.To make the pasta , I sifted the semolina flour and salt onto a table and made a well in the centre , into which I added the yolks , which I had previously whisked gently together . I began to slowly incorporate the dry ingredients into the wet until a soft dough was formed . I then kneaded this dough for roughly ten minute until it was smooth and sprung back when I pressed it . The dough needs to rest for an hour , so in the meantime I trimmed and washed the kale and braised it in a little vegetable stock with a handful of peeled crushed garlic cloves . Once the kale was done , I removed it from the liquid and saved the braised garlic gloves , which I mashed and passed through tamis to create a puree . I saved a little of the braising liquid as well .