Raviolone with Runny Egg Yolk, Ricotta, and Spinach
Category: First Courses
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 200g |
| Eggs | 2 |
| Cow’s milk ricotta | 100g |
| Spinach | 100g |
| Egg yolks | 4 |
| Egg white | 1 |
| Pecorino cheese (grated) | 20g |
| Grana Padano DOP cheese (grated) | 20g |
| Onion | 1 |
| Extra virgin olive oil | to taste |
| Nutmeg | to taste |
| Butter | 15g |
| Fine salt | to taste |
| Black pepper | to taste |
| Fresh sage | 1 sprig |
| Butter (for finishing) | 100g |
| Grana Padano DOP cheese (for finishing) | 80g |
Instructions
To prepare the Raviolone with Runny Egg Yolk, Ricotta, and Spinach, youโll start with making the fresh pasta dough. You can follow the complete procedure for homemade pasta (refer to our pasta-making guide) using the ingredients listed above.
Step 1: Make the Fresh Pasta Dough
- In a large mixing bowl, sift the flour and crack in the two eggs. Begin mixing gently with a fork, then switch to your hands to knead the dough. Continue kneading until the dough becomes smooth and elastic.
- Once the dough is fully combined, transfer it onto a lightly floured surface and continue kneading for several minutes until it reaches a soft, smooth texture.
- Wrap the dough tightly in plastic wrap and allow it to rest in a cool place for at least 30 minutes. This will help the gluten to relax, making it easier to roll out.
Step 2: Prepare the Spinach and Ricotta Filling
- While the pasta dough rests, begin preparing the filling. Peel and finely chop the onion. Sautรฉ it in a pan with a drizzle of olive oil and 15 grams of butter over medium heat, allowing it to soften and caramelize.
- Once the onion is soft and golden, add the washed spinach to the pan. Stir occasionally, cooking until the spinach is wilted and any excess moisture evaporates. Turn off the heat once done.
- In a separate mixing bowl, combine the ricotta cheese with the grated Pecorino and Grana Padano cheeses. Stir the mixture until smooth.
- Chop the cooked spinach mixture finely, then add it to the cheese mixture. Season with salt, pepper, and a pinch of nutmeg. Mix everything thoroughly until you have a well-combined filling. For a smoother texture, you can also use a food processor to blend all ingredients together.
Step 3: Roll Out the Pasta Dough
- Once the dough has rested, itโs time to roll it out. Use a rolling pin or pasta machine to stretch the dough into a thin sheet, about 2 millimeters thick. The dough will be a bit elastic, so take your time, working it in all directions to achieve an even, thin layer.
- Using a round cutter (or a small bowl as a template), cut out 8 discs of dough, each approximately 18 cm in diameter.
Step 4: Assemble the Raviolone
- Place the ricotta and spinach filling into a piping bag. For each of four pasta discs, pipe two spiral shapes of filling, one in the center and one slightly off-center.
- Gently crack an egg yolk into the center of each spiral. Be careful not to break the yolk. Then, place a second disc of pasta on top of each filled disc. Press down around the edges to seal the ravioloni, ensuring that no filling escapes.
- For a decorative touch, use a fork to gently press the edges of each raviolone, creating a delicate border.
Step 5: Cook the Raviolone
- Lay the finished ravioloni on a floured kitchen towel while you bring a large pot of salted water to a boil. The water should be at a rolling boil, but not too vigorous, so the ravioloni donโt break apart.
- While the water heats, prepare the finishing sauce. In a pan, melt the remaining butter (100g) over low heat. Add the fresh sage leaves and let them infuse the butter, releasing their fragrance.
- Carefully drop the ravioloni into the simmering water, two at a time. Cook them for about 4-5 minutes or until they rise to the surface. Be gentle when handling them, as they are delicate.
Step 6: Plate and Serve
- Using a slotted spoon, remove the cooked ravioloni from the water and transfer them to serving plates.
- Spoon a bit of the sage-infused butter over each raviolone, ensuring that the buttery flavor reaches every corner of the dish.
- Finish the dish by sprinkling a generous amount of Grana Padano DOP cheese over the ravioloni.
- Serve immediately, and enjoy this indulgent dish that combines the richness of the egg yolk, the creaminess of ricotta, and the earthy flavor of spinach, all wrapped in a delicate homemade pasta.
This luxurious pasta dish is sure to impress at any gathering or family dinner. The runny egg yolk at the center of each raviolone adds a surprising and delightful burst of flavor, making it a memorable first course.
