Ravioli with spinach and yolk
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This respectable pasta dish has a twist: a runny egg yolk inside. While it's perfect for serving in restaurants, it's quite simple if you use store-bought pasta sheets. Still, it's definitely worth the effort, so make your own egg ravioli dough at home. Even better than ordering ravioli from a restaurant, you can make it a few hours ahead and keep it refrigerated, covered with a tea towel. Once everyone's ready for dinner, drizzle it with sage oil.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 sheets (225 g) fresh egg paste 20 x 10 cm, cut in half crosswise
- 110 g butter
- 1 clove garlic, chopped
- 300 g frozen chopped spinach, defrosted
- 1 tbsp. ricotta cheese
- 1 tbsp. grated mozzarella
- 1/2 tbsp. grated parmesan
- 9 large eggs
- 8 fresh sage leaves
- Special equipment: plastic pastry bag or zip-lock bag; paring knife or noodle cutter
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Cooking the dish according to the recipe:
- Melt 2 tablespoons (30 g) butter in a medium saucepan over medium heat until foamy. Add the garlic and cook for 2 minutes, until it begins to brown. Stir in the spinach and 1/4 cup water. Cook, stirring frequently, for 5 minutes, until the spinach is tender and the liquid has evaporated.
Transfer to a food processor, add ricotta, mozzarella, Parmesan, and 1/2 teaspoon each of salt and pepper. Puree until smooth and bright green. Spoon into a plastic pastry bag or large zip-top bag, snipping off a 1/4-inch tip. - Place 8 sheets of pasta on a clean work surface. Press a circle of spinach mixture into the center of each square, leaving 2.5 cm from the edges. Use the back of a spoon to make a well in the center large enough to accommodate an egg yolk. Separate the yolks from the whites of 8 eggs one by one, placing a yolk in each well.
- Crack the remaining egg into a small bowl and lightly beat with a fork. Brush the edges of the pasta sheets with the egg wash and top with the remaining dough squares. Press the pasta sheets firmly together, working from the edges of the filling outward to remove any air bubbles. Trim the edges of the ravioli with a sharp knife or a pasta cutter.
- Bring a large pot of salted water to a boil. Melt the remaining 6 tablespoons (90 g) butter and sage leaves in a small skillet over medium heat, swirling the pan frequently, for 3 minutes. The butter will turn golden brown and the sage will be crispy and toasted. Carefully drop the ravioli into the water and cook for 6 minutes, until the dough is tender and the yolk is still runny.
- Remove from the water with a slotted spoon or strainer and place the ravioli, one at a time, on a separate plate. Top each serving with a sage leaf and spoon butter evenly over the top. Serve immediately.
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