Rocket and egg yolk ravioli with pancetta and sage

A mix of textures crowns the ravioli and balances the yolks.

📝 Ingredients

• 8 egg yolks (see note)
• 125 gm salted butter
• 2 garlic cloves, very thinly sliced
• 1 cup (firmly packed) sage leaves
• Finely grated parmesan, to serve
• Pancetta pangrattato
• 2 tbsp olive oil
• 50 gm pancetta, chopped
• 1 garlic clove, crushed
• 100 gm stale sourdough breadcrumbs
• Rocket pasta dough
• 4 cups (firmly packed) rocket (75gm)
• 1 egg
• 1 egg yolk
• 165 gm 00 flour
• 60 gm fine durum wheat semolina, plus extra for dusting

👨‍🍳 Instructions

1. 11: For pasta dough, blanch rocket until bright green (10 seconds); drain, refresh under cold running water and squeeze out excess water. Blend rocket and egg in a small blender until smooth. Place flour, semolina and ½ tsp fine sea salt flakes in a small food processor; add rocket paste and process until a dough forms. Turn dough out onto a work surface lightly dusted with semolina. Knead until smooth (adding a little extra semolina if the dough is sticky), then wrap in plastic wrap and stand at room temperature to rest (1 hour).
2. 22: Divide dough into two, then working with one piece at a time, lightly dust in semolina and feed dough through a pasta machine starting with rollers at the widest setting. Fold dough in half lengthways, feed through rollers again, repeating until smooth. Continue to feed dough through, reducing notch by notch, feeding and rolling until third-last setting. Lightly dust with semolina, lay out on trays, and cover. Repeat with remaining dough.
3. 33: Lay one sheet of pasta on a lightly floured work bench. Place egg yolks on top, about 6cm apart. Lightly brush around egg yolks with water. Carefully lay remaining sheet of pasta on top. Starting closely around egg yolk, press outwards to seal completely, then using a sharp knife cut into 10cm squares (see note). Place on a tray lined with baking paper, cover and set aside.
4. 44: For crumb, heat olive oil in a small frying pan over medium heat. Cook pancetta, stirring occasionally, until beginning to colour (2-3 minutes). Add garlic and breadcrumbs, then cook, stirring, until golden (3-4 minutes); transfer to a bowl to cool.
5. 55: Cook ravioli in a saucepan of salted boiling water until al dente (1-2 minutes). Drain carefully; reserve 60ml pasta water.
6. 66: Meanwhile, melt butter in a large frying pan over medium-high heat. Add garlic and sage; cook, stirring constantly, until nut brown (3-4 minutes). Carefully add reserved pasta water and swirl to combine. Season with pepper. Divide ravioli among shallow bowls; spoon over brown butter sauce, scatter with pangrattato and parmesan to serve.