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Supersized raviolo from Acero has gooey egg yolk surprise
Special Request

Supersized raviolo from Acero has gooey egg yolk surprise

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Special Request Acero Egg Raviolo

Tender egg raviolo pasta at Acero encases a creamy mixture of ricotta, mascarpone, and Parmigiano-Reggiano cheeses topped with an egg, boiled, and served with a browned butter sauce. Top with crisped bacon, prosciutto, or Italian parsley if desired.

QDebbie Malpocker Thompson recently made a request on our Food and Dining in St. Louis page on Facebook for the Egg Raviolo from Acero. She called it “the best dish in town.”

A • Want an even bigger thrill than that first bite of homemade cheese ravioli? Supersize it and put an egg on it — or in this case, just the yolk, in it. Revel in its silkiness when a warm, oozy yolk mixes with browned butter, creating a lush sauce for its pillow of ricotta, mascarpone and Parmigiano-Reggiano cheese encased in a wrap of tender pasta.

Chef Andy Hirstein at Acero in Maplewood gladly shared the recipe with Post-Dispatch readers and home cooks. “Cooking was something I enjoyed doing at home,” he says. Unlike a lot of restaurant staff whose first jobs were in kitchens or service, Hirstein worked construction for a number of years.

“When I got left the construction industry I decided to go to culinary school and got my degree. To be honest, I watched too much Food Network and thought I was going to be a rock star. Now I know the truth of it, but I enjoy cooking. I’m lucky to work for Jimmy Fiala, who lets me do what I like to do.”

Although this recipe is challenging, it’s worth the time and trouble. “Cooking at home should be enjoyable,” Hirstein says. “I would say even if you’re intimidated by it, by all means experiment; give it a try.”

The staff at Acero uses an electric pasta roller to turn out sheets of pasta dough for these ravioli because they make so many, but Hirstein encourages home cooks to make the pasta by hand. “There’s a comfort to rolling out the dough,” he says. “The best rolling pin to use is the one you’re comfortable with.”

Although the cheese nests for the egg can be shaped by hand, Hirstein uses a pastry bag to pipe them out. “I start with a circle, almost like when you’re a kid in art class making a clay ashtray, piping rings and rings around. I make about 3-to 4-inches of cheese circles spaced 2-inches apart on the pasta,” he says.

During the COVID shutdown, Acero launched curbside pick-up service, which continues today. Dinner is by reservations only, with guests and staff following all protocols for masks and social distancing.

“We’ve extended our patio,” he says. “We can seat 24 people outside. Our General Manager Adam Gnau did a really great job with all the pots and flowers here. It’s really lovely.

“I live in a small town, Gillespie, Illinois. I’m a country guy, but Maplewood reminds me of home. When you walk down the street, people say hi to you or tip their hat — I like that,” Hirstein says. “I think people underestimate the nostalgic influence of food. It’s important to treat yourself well.”


7266 Manchester, Maplewood


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