Raviolo al Uovo Recipe
Follow this recipe to make Raviolo al Uovo, a spectacular Italian dish that features a large raviolo with a rich, runny egg yolk nestled inside, complemented by a delicious ricotta and spinach filling.
Equipment
- 1 Pasta roller or rolling pin For rolling out the pasta dough
- 1 Large pot For boiling the ravioli
- 1 Skillet For making the sage butter sauce
Ingredients
- 200 g All-purpose flour Plus extra for dusting
- 2 Eggs Beaten
- 1 tbsp Olive oil
- 1/2 tsp Salt
- 200 g Ricotta cheese
- 100 g Cooked spinach Squeezed and chopped
- 4 Egg yolks Keep whole
- 50 g Parmesan cheese Grated
- to taste Salt and pepper
- 100 g Butter
- 1 handful Fresh sage leaves
- to taste Salt
Instructions
- Mix flour, eggs, olive oil, and salt. Knead to form a smooth dough. Let it rest for 30 minutes.
- Combine ricotta, spinach, parmesan, salt, and pepper. Mix well.
- Roll out the pasta dough thinly. Place spoonfuls of the filling onto the dough, leaving space for the egg yolks.
- Create a well in each filling mound for an egg yolk. Carefully place an egg yolk in each well.
- Cover with another sheet of pasta, sealing the edges tightly.
- Cut into individual ravioli.
- Boil the ravioli in salted water for 2-3 minutes, or until they float to the surface.
- Meanwhile, melt butter in a skillet. Add sage leaves and cook until crisp.
- Serve the ravioli drizzled with sage butter sauce.
Notes
For a richer taste, you can add a sprinkle of truffle salt to the filling. Ensure the ravioli is sealed well to prevent any leakage while boiling.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 19gFat: 27gSaturated Fat: 15gCholesterol: 280mgSodium: 450mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 200000IUVitamin C: 5mgCalcium: 2500mgIron: 0.5mg
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