Picture the biggest raviolo (that would be the singular of ravioli) you’ve ever seen. This one is a lot bigger. The raviolo gigante, a special on the menu at Chelsea Market’s Giovanni Rana Pastificio & Cucina, is one huge fresh pasta pouch filled with sharp, cheesy polenta and served in a savory butter sauce — a must-order. And just when you thought that couldn’t get any better, they converted it into a brunch dish with the help of crumbled Italian sausage and a perfect fried egg. Buon appetito!
- 1 egg
- 1/2 cup '00' flour
- salt, to taste
- 2 heaped tablespoons fine polenta
- 2/3 cup water
- salt, to taste
- 3 tablespoons butter
- 3 tablespoons Parmesan cheese, grated
- 1 link Italian sausage (sweet or hot), removed from casing
- 1 scallion, sliced, light green and white parts only
- 1 tablespoon butter, melted
- Parmesan cheese, to garnish
- To make the pasta, mix the egg with the flour and the salt. Once the dough is completely mixed, wrap it in plastic and place in the fridge for an hour.
- For the filling, boil the water with the salt and then place the corn flour into it. Cook for about 20 minutes. Stir constantly at low heat. Remove from fire and finish with butter and Parmesan. Cool down in the refrigerator before stuffing the ravioli.
- In a hot skillet, sauté the sausage until fully cooked, breaking up chunks with a wooden spoon. Remove from skillet and drain off all but a tablespoon of the fat.
- Quickly fry the scallions in the sausage fat, then set aside.
- Roll pasta to a very thin sheet. Place filling in the middle. Fold by half and cut around the filling to form a circle using a fluted pastry cutter or sharp knife, pressing down around the circumference with a fork to seal.
- Cook the raviolo in boiling salt water for 4 minutes. Transfer to a plate, top with melted butter and add a sunny-side up egg on top.
- Garnish with fried scallion, sausage and extra parmesan cheese.
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