As for that ravioli - omg, how absolutely amazing is that combination of lightly spiced ricotta, runny egg yolk, and burnt butter. This will definitely be made again!
I took the recipe from http://www.deliciousdays.com/archives/2007/05/24/an-extra-dose-of-sunshine-egg-ravioli/ as my base, but I did change it somewhat to reflect the flavours I saw on Masterchef Australia (they didn't have the recipe up on their site when I went looking).
Ingredients and Method
The pasta dough:200 g flour, Italian Type 00
2 eggs
salt
Sift the flour into a huge mixing bowl or on a chopping board. Make a well in the center, add a pinch of salt as well as the eggs, then incorporate the flour with your fingers and knead for about 5 minutes or until the dough comes together nicely. If the mix is too firm, add a little water, if it’s too soft, use a little more flour. Shape it into a ball, tightly wrap in cling film and let rest for at least 30 minutes on the counter.
The filling
200g Ricotta
zest of one lemon
1/2 tsp nutmeg
small egg yolks, preferably free range (amount depending on the number of egg ravioli you want) egg white (to brush the pasta sheets)
Mix together, season with salt and pepper to taste.
cut sheets of pasta into rounds (I did squares, cause I wasn't thinking...) Place the ricotta in the middle, with a little well in the centre. Put the yolk into the well. Cover with another sheet of pasta, crimp closed. Brush with egg white.
Cook in boiling salted water until the pasta is al dente.
for the burnt butter and lemon sauce
100g butter
1 tablespoon lemon juice Add butter to pan and heat until butter begins to foam. At this point, add the sage and cook until butter has browned. Squeeze in the lemon juice and serve sauce immediately over ravioli.
this looks very delish!
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