Egg Yolk- and Ricotta-Filled Ravioli

Step 2

Make the dough: In the bowl of a stand mixer fitted with the hook attachment, combine all the dough ingredients and mix until the dough comes together, then transfer to a clean work surface and knead, 3 to 5 minutes. Divide into 2 pieces and shape each into a disk. Wrap in plastic and let rest in the refrigerator for 1 hour.

Step 3

Make the sauce: In a medium saucepan, heat the olive oil over medium heat. Add the pancetta and cook until golden and fat has rendered, 6 minutes. Add the chile paste and garlic, and cook until caramelized and fragrant, 2 minutes.

Step 4

Add the tomatoes and sugar, and bring to a light simmer. Cook, stirring occasionally, until thickened, 20 minutes. Season with salt, then set aside.

Step 5

While the sauce simmers, make the filling: In a food processor, combine all the filling ingredients, except for the 8 egg yolks, and purée until smooth. Transfer to a piping bag and chill until ready to use.

Step 6

Using a pasta roller, roll out half of the dough, using flour as needed, into a ⅙-inch-thick sheet. Repeat with the other half of dough. Cut each sheet in half, crosswise.

Step 7

Lay 1 sheet of dough on a lightly floured work surface. With 5 inches in between, pipe four 3-inch circles of filling, leaving a ½-inch hole in the center. Nestle an egg yolk in each circle of filling. Using a small bowl of water and a pastry brush, brush a little water on the dough around each circle of filling.

Step 8

Place another sheet of dough over this one and, using your fingers, press the dough to seal the ricotta and egg yolk inside. Once the 4 pockets of filling are sealed, use a 4⅛-inch round cutter to cut out each raviolo. Place on a lightly floured tray.

Step 9

Repeat this process with the remaining 2 sheets of dough.

Step 10

Bring a large pot of salted water to a boil over high heat. Drop the ravioli in and cook until the pasta is tender but the yolks are still runny, 4 to 5 minutes. Meanwhile, reheat the tomato sauce over medium heat.

Step 11

To plate, spoon the sauce across a platter. Place the cooked ravioli on top. Garnish with a drizzle of oil, freshly grated Parmesan and basil, then serve.