These ravioloni with ricotta, spinach, sage butter and egg yolk are a total delight
This is a dish I had heard about and have been wanting to try for some time. The flavours of the fresh pasta mixed with ricotta, spinach and sage butter are very traditional and delicious.The surprise when you cut the raviolone and the golden liquid egg yolk spills out is both a delight to the eye and a boost to the taste buds. The trick to this dish is to perfectly cook the pasta while keeping the egg runny, so the pasta does need to be thin. It is perfect to serve as an appetiser.
- Ingredients
- For the pasta: 220 gr plain oo flour
- 2 whole large organic eggs
- 1/2 teaspoon salt
- For the stuffing: 4 organic egg yolks
- 100 gr full cream ricotta
- 150 gr baby spinach
- 150 gr grated parmigiano
- salt and pepper to taste
- 20 fresh sage leaves
- 100 gr unsalted butter
make the pasta and roll it out very thin
in a little butter cook the spinach until soft and dry
mix the ricotta with the spinach, salt and pepper and 50 gr of parmiggiano
on the pasta sheet, make a little nest with the ricotta mixture and drop a egg yolk in
cover with the second sheet of pasta
press down well around the filling, to seal it all in and cut in to gig squares
gently lower the ravioloni in boiling, salted water and cook for 2-3 minutes
take them out of the water with a blotted spoon and put on serving dish
fry the sage with the remaining butter until crisp
sprinkle parmiggiano on the ravioloni and add the foaming butter and sage on top
buon appetito!
