Raviolo al Uovo Recipe
Learn how to prepare Raviolo al Uovo, a delicacy of Italian cuisine, featuring a beautifully poached egg encased in a delicate pasta shell, immersed in a buttery sage sauce.
Equipment
- 1 Pasta roller For rolling out the pasta dough
- 1 Large Pot For boiling the ravioli
- 1 Skillet For preparing the sauce
Ingredients
- 200 g All-purpose flour Plus extra for dusting
- 2 Eggs Medium, room temperature
- 1 tbsp Olive oil
- 1 pinch Salt
- 1 cup Ricotta cheese Drained
- 4 Egg yolks
- 1/2 cup Grated Parmesan cheese
- to taste Salt and pepper
- 4 tbsp Butter
- 8-10 leaves Fresh sage
- to taste Salt and freshly ground black pepper
Instructions
- Mix the flour, eggs, olive oil, and salt in a large bowl until a dough forms. Knead on a floured surface until smooth and elastic, then wrap in cling film and let rest for 30 minutes.
- Combine the ricotta, Parmesan, salt, and pepper in a bowl.
- Roll out the pasta dough thinly and cut into 8 circles. Place a spoonful of ricotta mixture on 4 circles, making a small well in the center for the egg yolk.
- Carefully place an egg yolk into each well. Brush the edges of the dough with water and place another pasta circle on top. Seal the edges firmly.
- Bring a large pot of salted water to a gentle boil. Cook the ravioli for about 2-3 minutes until they float.
- Meanwhile, melt the butter in a skillet and add the sage leaves until crispy. Season with salt and pepper.
- Serve the ravioli drizzled with sage butter sauce and garnished with additional grated Parmesan.
Notes
Raviolo al Uovo is best served immediately to enjoy the runny yolk. Gently boiling the ravioli is key to keeping the yolk intact.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 20gFat: 27gSaturated Fat: 15gCholesterol: 245mgSodium: 610mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 47500IUCalcium: 3000mgIron: 0.5mg
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