Chef Big DA high-stakes engineering feat where hand-rolled Italian pasta meets the primal intensity of wood-fired smoke. This single, oversized raviolo features a molten egg yolk suspended in a cloud of ricotta, finished with the crunch of pit-smoked guanciale.
Mound the flour on a clean surface, create a well, and add the whole eggs. Gradually incorporate the flour into the eggs until a shaggy dough forms. Knead for 10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
Resting the dough is non-negotiable for gluten relaxation.
In a bowl, whisk together the strained ricotta and parmesan until the viscosity is uniform. Transfer to a piping bag.
Ensure the ricotta is bone-dry to avoid a soggy raviolo.
Roll the pasta dough through a machine until it reaches the thinnest setting. It should be translucent enough to see your hand through.
Keep the dough covered to prevent it from drying out.
Pipe a thick ring of the ricotta mixture onto a sheet of pasta. Carefully place a single raw egg yolk into the center of the ring. Brush the edges with water and drape a second sheet of pasta over the top, pressing out all air to create a vacuum seal. Cut with a large circular mold.
Air bubbles are the enemy of structural integrity during the boil.
Place the diced guanciale in a cast-iron pan and set it inside your smoker at 250°F. Smoke until the fat has rendered and the edges are crisp and mahogany. Remove and set aside.
Use hickory or oak for a bold smoke profile.
Bring a large pot of salted water to a gentle simmer (not a rolling boil). Carefully drop the ravioli in and cook for exactly 3 minutes. The goal is cooked pasta with a warm, liquid yolk.
A violent boil will rupture the delicate pasta skin.
While the pasta cooks, melt the butter in a pan with the sage leaves until it begins to brown and smell nutty. Add a splash of the pasta water to create a quick emulsion.
The emulsion should be glossy, not broken.
Plate the raviolo, spoon the sage butter over the top, and crown it with the smoked guanciale bits and a touch of the rendered smoke fat. Serve immediately.
The first cut should be a Michelin-star moment of flowing gold.
The key to this dish is the temperature contrast and the viscosity of the egg yolk. When you slice into the raviolo, the yolk should flow like liquid gold, emulsifying with the smoky fat of the guanciale. Don't skimp on the pasta thickness; it needs to be thin enough to be delicate but strong enough to hold the structural integrity of the 'pit'. If you don't have an offset smoker, a pellet grill works, but you'll miss that deep, hardwood nuance.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.