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I want to make the sweet potato raviolo with the egg inside it from the Super Chef Battle!

LNG212 Jan 3, 2010 06:19 PM

Tonight's Iron Chef America Super Chef Battle utilizing the White House Garden was pretty cool. The most impressive (to me) dish was Batali's sweet potato and goat cheese raviolo. They put a single egg yolk inside it too. So when the diner cut into the raviolo the egg yolk gushed out and made the sauce. It looked simply fantastic and I want to make this.

I can't find recipes from the show on the Food Network site. Does anyone have any idea how to do this?

Thanks much!
LNG

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  1. mnosyne RE: LNG212 Jan 3, 2010 06:40 PM

    Here's the basic Batali recipe using spinach instead of sweet potato, but you can take it from there:

    http://www.foodnetwork.com/recipes/ma...

    1 Reply
    1. re: mnosyne
      LNG212 RE: mnosyne Jan 3, 2010 06:57 PM

      Thanks so much. For some reason I couldn't find anything - I guess I didn't use the correct search times. I appreciate the help. And I'm certainly going to try this.

    2. othervoice RE: LNG212 Jan 3, 2010 07:06 PM

      I also enjoyed the Super battle. I wish I could have that beautiful garden and all it has to offer. My favorite dish though was the dessert with the sweet potatoes, I think it was Flay and the White House Chef that prepared it, it looked so awesome.

      1 Reply
      1. re: othervoice
        oakjoan RE: othervoice Jan 4, 2010 04:57 PM

        I had a wonderful raviolo - since there was only one large one on the plate - at Chez Pan. about 6 years ago. It was a plain rav., though, not sweet potato. There was a sage leaf on top of an egg yolk inside, and a buttery sauce. Amazing! The pasta dough was also flavored with herbs.

      2. d
        dhs RE: LNG212 Jan 22, 2010 10:07 AM

        Here is a pictorial of the making of a similar ravioli @ SD26. I have made close to 25 of these now and it is not very difficult. Keys i have found are -
        -you need to have a pasty bag or similar for creating the well
        -don't go too thin on the dough, 3 steps back (7 on a 10 scale) is the proper thickness for the pasta dough
        - don't use a whole egg, just the yolk and maybe a little white that stays with it when seperated
        - The moisture from the yolk will soften the dough to catastrophic effect if you don't manage it. You can lay a base of ricotta mix when you start so the egg sits on this instead of the dough directly or you can use corn meal liberally to soak up moisture, you need to use corn meal or suitable alternative anyway. I have found corn meal lone will give me a 3-4 hour window between making and cooking
        - cooking time is critical - 3 minutes is just right for a soft yolk that spills out when you cut into it
        - you can make serveral at once, my max is 5
        - make sure you have liberally floured the counter when you layout your bottom piece to actually make the raviolo - the pressure of cutting them can lead to stick, which then leads to possible tearing when freeing

        they are outrageously delicous and not too difficult to make - truly a decadent dish when served with butter but pretty damn good plain

        http://newyork.seriouseats.com/2009/1...

        1. s
          sparkareno RE: LNG212 Jan 22, 2010 10:58 AM

          I made the ricotta version (fresh ricotta/garlic/parsley/parmesan) of these for New Years (with brown butter sage sauce-yum). Anyway, I used fresh lasagna sheets from Whole Paycheck and had some difficulty. They were not smooth but had a rough finish that would break my egg yolk when I put the top sheet on (which I did very carefully). It didn't do it with all of them but still I had to make extras (went through a lot of eggs). Next time I would make my own pasta which I didn't have time to do this time or maybe even try it with egg roll wrappers. Next time I would also use small or medium eggs as some of the yolks were pretty big and the raviolis were ginormous. Cookied in heavily salted water for 3 minutes & they were delcious.

          3 Replies
          1. re: sparkareno
            LNG212 RE: sparkareno Jan 22, 2010 11:26 AM

            Thanks for the info. I had no idea that WF sold pasta sheets. I was going to ask around to see if anyone did (here in nyc). I don't have a pasta roller machine and was worried that I wouldn't be able to roll the dough properly. Thanks for the heads up about the roughness of the pasta. One point about eggroll or wonton wrappers -- they are very thin and break easily. They don't give the same toothsomeness as regular pasta.

            @dhs - thanks for the video link. I'll check it out.

            1. re: LNG212
              s
              sparkareno RE: LNG212 Jan 22, 2010 01:26 PM

              The thing about the egg roll wrappers is that they might be a little more flexible which I think would have been a good thing. I guess since these were lasagna sheets they were a little thick & would tear & crack easily--it was very frustrating working with them--I don't recomment them as they were too stiff. I'm sure in NYC you should be able to find nice smooth fresh pasta.

              1. re: sparkareno
                d
                dhs RE: sparkareno Jan 25, 2010 05:04 AM

                Stretchability and suppleness is critical to getting these to work because of their size. I would be leary of any store bought fresh pasta working for this. It would most likely be too dry (but maybe could be hydrated a bit?)

                If you don't want to buy a pasta machine, you can get perfectly acceptable results using a rolling pin. My grandma's trick to get a consistent thickness was to have two rulers that would set the minimum thickness. Relatively fool proof but a harder workout to complete. If the dough keeps springing back, just let it rest and work on another sheet for a while.

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