Soft Egg Ravioli w/Filet Mignon

Filling:
1 cup ricotta cheese
2 large egg yolks
1 tsp finely grated lemon peel
1 tbl shredded basil
1/4 tsp kosher salt
1/8 tsp fresh ground pepper

Pasta:
1 3/4 cup all purpose flour
1/4 tsp kosher salt
3 large eggs
6 tbl water (or more as needed)
5 tsp olive oil

Butter truffle sauce: (Forgive me for the sauce recipe, as this was tweaked with what I had in the fridge as I was making it).
1 tbl water
1/4 cup unsalted butter, cut into pieces
1 tsp truffle oil
1/4 cup butternut squash soup
1/2 cup leftover ravioli filling
1/4 cup greek yogurt

Steak:
Filet Mignon (1 1/2 inches thick)- rested at room temp for minimim of 1 hour.

Preparation
Pre-heat Oven to 350 degress.

Filling:
Mix all ingredients in small bowl. Refrigerate while making pasta.

For pasta:
Mix flour, salt, eggs, water, and oil in a Food processor utilizing dough blade. Mix until dough becomes smooth and elastic (add more water if needed) for approximately 3- 4 minutes. Divide into 4 equal portions. Cover with plastic wrap; let rest on work surface for 30 minutes.

Line 2 baking sheets with parchment. Turn past machine to widest setting. Flatten 1 dough piece rectangle (cover remaining pieces with plastic wrap). Run dough through machine 2 times at largest setting. Fold uneven ends to middle of dough to make straight edge. Adjust machine to next narrow seting and run through 2 times...dusting with flour as needed. Repeat running through machine 2 times on each setting until you hit setting 6.

Whisk 1 egg in small bowl for egg wash. Place dough strips on work surface. Cut each strip into three 4-inch squares, trimming as needed. Place 1 rounded tablespoon of ricotta filling in center of each square. Make well in center of filling large enough to hold 1 egg yolk. Carefully break 1 egg open and separate yolk from while; gently placing egg yolk in well of filling. Brush edges of pasta dough with egg wash. Carefully place 1 pasta square atop egg yolk square, pressing edges to seal. Dust raviloi lightly with flour.

For butter truffle sauce:
Pour 1 tbl water into skillet and bring to boil over medium-high heat. Add butter and stir until melted and bubbling. Stir in truffle oil. Add butternut squash soup, leftover ravioli filling and greek yogurt. Season with salt and pepper. Keep warm (low) until serving.

Meanwhile, add enough water to large skillet to measure 1 1/2 inches; sprinkle with salt. Bring water to boil.

Steak:
Heat cast iron skillet; add 1 tsp of olive oil. Once oil is heated add 2 tsp of butter. Add steak and sear on each side for 2 minutes. Place into oven for 3 minutes. Take steak out and let rest for 3 minutes (covering with foil).

While steak is resting, gently slide ravioli into skillet, egg yolk up.  Adjust heat to keep water below rolling boil and cook for 3 minutes (until pasta is tender; do not turn ravioli over).

To serve:
Place steak on plate. With slotted spoon, transfer ravioli on top of steak. Spoon sauce over ravioli. Serve with side of asparagus and bread.

All I can say is 'WOW'...this dish was amazing. Ben's steak was twice the size of mine, and he finished his dinner well before I was even half-way through. This is definitely a weekend dinner, as it takes some time to prepare. Altough time consuiming, it is WELL worth it. You can't beat homemade pasta and a nice Filet Mignon. Cheers!