So I made my own pasta dough, which I flattened to make my giant ravioli. My proud name for the ravioli? The Pasta Parcel Paradox. Why Paradox? It just sounds cool with the alliteration. Just FYI, the yellow thingy is an egg yolk, and I used canned tuna as the filling because I didn’t have anything else… It still tastes great, trust me 🙂
Pasta Dough (You will not be able to work with dried flat pasta because you need to get 2 pieces to stick and keep the filling inside)
Herbs and Seasoning
1) Sandwich a suitable amount of tuna in between two pieces of flat pasta*, making a well for the egg yolk to fit snugly in the centre.
*My pasta was roughly 10cm by 10cm; Feel free to use 20cm by 20cm if you are a big eater…
2) Wet the edges of the pasta to make it sticky and press firmly to seal the filling (you do not want water to seep in)
3) Slice the tomato into half and sprinkle seasoning on the flat sides (I used Salt, Garlic, and Rosemary)
1) Prepare a pot of boiling water. Drop the giant ravioli into the pot and remove after 3 to 4 minutes, leaving to dry.
2) Heat 1 tablespoon of butter in the pan on high heat for 1 minute, then switch to low heat. Place the ravioli into the pan (dancing oil droplets alert) for about 30 seconds, then flip over and leave for another 30 seconds. It should be just enough time to brown the pasta. Remove and serve.
*If you prefer a crispier texture, you can choose to deep fry the pasta. If you do so, it’ll become a deep-fried dumpling. Just warning.
2) If you have an oven, you can bake your tomato (much easier and tastier). Else, place the tomato halves face-down on the frying pan (with the butter from earlier) and leave it for 2 to 3 minutes.
3) Once the pasta is set, cut the giant ravioli in the middle. The egg yolk should flow out beautifully. Serve the tomatoes on the side and garnish.
1) I originally wanted to use Spinach and Ricotta OR sliced mushrooms as the filling, but I was too lazy to go out to purchase them. So I stuck with tuna. Sad life. Anyway, the filling should not be overly tasty because there is very little pasta to balance out…