Image source: louchegastronomique.com
Image source: incredibleegg.org
Cut the pasta into 12 disks using a biscuit cutter. Keep them moist under a wet towel. Meanwhile, mix together the ricotta cheese, a tablespoon of Pecorino, and two tablespoons of basil. Place the six pasta disks on a board. Fill one tablespoon with the ricotta mixture and place it in the middle of the disks, allowing for room around the edges to later seal the ravioli. Push into the middle of the mixtures as these will hold the egg yolk.
Place the Norco Ranch egg yolks gently into the “nest” you’ve made in the middle. Brush the egg white around the edges of the bottom pasta disk then cover with another pasta disk. Crimp the edges using a fork, ensuring that they are sealed. You must not break the egg yolk.
Put water in a shallow sauté pan, just enough to cover the ravioli. Bring it to a simmer before gently placing the ravioli in the pan with a slotted spoon. Cook for about a minute then remove carefully and set on a plate. Heat the remaining basil, the olive oil, and tomatoes in a small saucepan. Then drizzle the mixture over the ravioli. Finally, sprinkle with the remaining Pecorino cheese and serve immediately.
Norco Ranch eggs are produced with nutritive quality in mind. Norco Ranch is one of the premier producers of eggs in Southern California, with over 40 years of family-owned production and expertise. For related posts, visit this blog.