Ravioli EggYolk Truffle with a Spinach Ricotta and Parmigiano fill

Updated at: Wed, 16 Aug 2023 17:45:02 GMT

Step 1

Pasta by hand put the flour in a bowl and make a well in the centre. Put the eggs, yolks in the well. With a fork, begin to whisk the eggs, incorporating the flour little by little until you can no longer whisk with the fork. Use floured hands to combine the rest of the flour until you have a smooth, elastic dough. Wrap in plastic wrap and let it rest at least 15/30 minutes.

Step 2

Add all the flour and eggs and a pinch of salt and start mixing until your dough is almost done, then knead by hands until smooth

Step 3

Combine ricotta, parmesan, cooked spinach and chopped, nutmeg pepper and a pinch of salt and some truffle

Step 4

Cut the dough into four pieces and dust with plenty of flour. Roll out the dough using a pasta machine or rolling pin. The dough should be thin enough so that you can see your hand through it.

Step 5

Use a well-floured wooden board to make the ravioli. Working on strips of pasta at least 10 cm (4 in) wide and as long as you like, place 1 heaped tablespoon of ricotta filling onto the pasta sheet about 5 cm (2 in) apart. With the back of a spoon, or pastry bag shape a little hole in the ricotta for the egg yolk to nestle into. Separate an egg and, place the yolk in each nest of ricotta.

Step 6

Brush some of the leftover egg white from earlier all around the filling. Then place a sheet of pasta of the same width and length over the top and, working quickly, press the pasta sheet down carefully around each spoonful of filling, try not to trap too much air.

Step 7

With a fluted pastry wheel cutter or a sharp knife, trim the raviolo so that you have a 1 cm (1/2 in) border around the filling and, if necessary, transfer each finished raviolo to a well-floured tray continuing until all the pasta and filling are done making sure that all the ravioli are closed well or you can use a fork all around to seal them more

Step 8

Melt the butter, Don’t let it burn, we want to keep this butter sweet and mellow. Add a ladleful of the pasta cooking water and swirl in the pan and let simmer to create a slightly thicker sauce. Cook the raviolo immediately in boiling salted water until al dente, around 1 to 2 minutes if your pasta is slightly thicker.

Step 9

Pull out the raviolo really carefully, let it drain and place on a worm plate Add the butter parmigiano and truffle, cut the raviolo to admire the beauty and enjoy

0 liked

0 disliked