Matty Matheson's ricotta egg yolk raviolo recipe

Name: Matty Matheson's ricotta egg yolk raviolo recipe
Total time: 30 min
Ingredients: 7 egg yolks; 1 cup all-purpose flour, plus more for rolling; 1 Tbsp olive oil; Â½ tsp kosher salt; 1 cup ricotta; Â½ cup finely grated Parmesan cheese; Â½ tsp kosher salt, plus more for cooking; 1 tsp freshly cracked black pepper; 6 egg yolks and 1 egg, beaten with 1 tsp of water to make egg wash; 1 cup diced bacon; 4 garlic cloves, thinly sliced; 1 â Â cups cherry tomatoes, cut in half; 3 Tbsp honey; 5 Tbsp white wine vinegar; 1 tsp kosher salt; 2 stems of basil, for serving

foodism.ca

If you're out to impress, this recipe from Matty Matheson's new cookbook should do. Have it for dinner and breakfast the next day.

View full recipe on foodism.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodism.ca.

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