Egg Yolk Raviolo

Garam Masala, Pistachios, Pomegranate Molasses

Chef Bailey Sullivan of Monteverde Restaurant & Pastificio | Chicago

Adapted by StarChefs | September 2021

INGREDIENTS:

Raviolo Dough:
(Yield: 865 grams)
500 grams 00 pasta flour
2 whole eggs
14 egg yolks

Garam Masala:
(Yield: 1 cup)
6 grams green cardamom
30 grams black cardamom
6 grams chopped cinnamon sticks
18 grams halved nutmeg
6 grams star anise
18 Indian bay leaves
Canola oil

Garam Masala Verdi Filling:
(Yield: 1.43 kilograms)
Butter
20 grams diced yellow onion
2 kilograms spinach
24 grams salt
730 grams Caputo Parmigiano-Reggiano
500 grams pressed Caputo pressed ricotta
32 grams finely grated lemon zest
300 grams Cypress Grove goat cheese

Toasted Pistachios:
Pistachios, shelled

To Assemble and Serve:
(Yield: 1 serving)
1 egg yolk
Asparagus
Salt
Spring onion, bottoms julienned in rounds and tops julienned on a bias
Butter
Pomegranate molasses

METHOD:

For the Raviolo Dough:
To a stand mixer fitted with a dough hook, add flour then slowly and gradually add eggs and yolks. Once the dough is formed, remove from mixer, loosely cover with plastic wrap, and let rest 30 minutes. Portion dough into 40-to-50-gram balls. Reserve.

For the Garam Masala:
In a pan over medium flame, heat oil. Add remaining ingredients and bloom spices until they become toasty and fragrant. Pour over a chinois then buzz in a spice grinder until fine.

For the Garam Masala Verdi Filling:
In a rondeau over low heat, cook butter and onion until onion becomes translucent. Add spinach and season with 12 grams salt. Once the spinach has wilted, drain excess liquid then immediately transfer spinach to sheet trays. Place in a blast chiller to cool to just below room temperature. Transfer chilled spinach to a food processor and add 230 grams diced Parmesan. Pulse together until smooth. To a bowl, add spinach mixture, ricotta, lemon zest, goat cheese, remaining salt, 500 grams grated Parmesan, and 36 grams Garam Masala, starting with a portion and tasting before adding all. Mix by hand; there should be no lumps. Adjust seasoning as needed.

For the Toasted Pistachios:
Bake pistachios at 350°F for 12 minutes. Transfer toasted pistachios to a food processor and pulse until fine.

To Assemble and Serve:
Roll out a Raviolo Dough portion to the 5 setting twice and cut out 2 large, semi-circular shapes. In the center of a semi-circles, pipe 100 grams Garam Masala Verdi Filling in layering circles, forming a beehive shape. Pipe a dollop into the center then top with an egg yolk. Layer the other sheet of dough over the top, carefully pressing out all the air with your finger or a ring mold. Using a pasta cutter, cut out a square around the mound.  

Blanch asparagus in salted water for 30 seconds to 1 minute. Sauté spring onion bottoms in brown butter. Meanwhile, boil raviolo in well-salted water for 2 to 3 minutes. Add cooked raviolo and asparagus to the spring onion bottoms. Baste raviolo in brown butter and transfer to a serving plate. Garnish with spring onion tops, Toasted Pistachios, and pomegranate molasses

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