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food

Egg Yolk Ravioli

Stuffed with cheesy spinach and a runny egg yolk, this freshly made ravioli is perfect for brunch.

Ingredients

Ravioli

  • 1 cup of Italian 00 flour
  • 1/2 cup of semolina flour
  • 5 teaspoons of extra virgin olive oil
  • 4 egg yolks
  • 1/4 to 1/2 cup of water

Filling

  • 1/2 cup of ricotta
  • 1/2 cup of wilted spinach
  • 4 tablespoons of Parmesan cheese
  • Fresh nutmeg, to taste
  • Salt, to taste
  • Freshly grated black pepper, to taste
  • 4 to 6 egg yolks

Steps

Ravioli

  1. Add the two flours to a bowl with the olive oil and egg yolks then mix until it clumps together.
  2. Slowly add the water until all of the flour is absorbed.
  3. Knead for 5 minutes until smooth. Set in the fridge for 1 hour.
  4. Make the ravioli filling while you wait dough chills.
  5. Cut pasta dough in half and roll out each one into two thin sheets.
  6. Pipe a small, circular wall of ricotta mixture in the middle of the dough. Drop an egg yolk in the middle.
  7. Brush a bit of water around the edges, then lay the second piece of pasta dough over the top, sealing it with your hands.
  8. Cut out large ravioli shapes with a cookie cutter, and cook for 2 minutes in salted, boiling water.

Filling

  1. In a bowl, mix all the ingredients together (excluding the yolks) until you have a smooth mixture.
  2. Add the ricotta mixture to a piping bag.
  3. Reserve egg yolks for assembly of ravioli.