This is a fun ravioli if you love over easy or poached eggs with a runny yolk. Some people, like my wife, don’t really care for the runny yolk. If you do and you have never tried this before it is definitely awesome! I first heard about this special ravioli over 14 years ago now when I was cooking for a couple who had just been to Italy and had tried this dish. They told me how delicious it was as the yolk makes a sauce for the pasta. Similar flavors to the carbonara minus the bacon. The only trick to making these ravioli’s is having both pasta dough and making sure that you make a “nest” of ricotta so you can place the yolk a little down in the next. These are delicate because of the obvious, that you don’t want your yolk to break. Here is the recipe I hope you enjoy it!

Ravioli with spinach, ricotta, and egg

1 lb of ricotta

1 lb of spinach cooked and drained

8 egg yolks

Egg pasta see recipe

Spinach pasta

2 cups flour

1 cup semolina

4 eggs

1 cup spinach cooked drained

splash of water

salt

cheese filling

1 lb of ricotta

2 oz of parmesan

2 oz of asiago or trugalo

1 cup of cooked and drained spinach

salt and pepper


1 stick of butter

3 tbsp of chives

Parmesean cheese

For the Cheese Filling,

Place all of the ingredients in a food processor and puree until smooth. Season with salt and pepper and place into a plastic pastry bag.
For the Basic Pasta

Place 2 cups of flour and 1 cup of semolina in a bowl. Make a well in the center of the flour. Add eggs, yolks, water, and salt. With a fork stir the egg mixture until it starts to form a ball of dough. Then use your hands to form the dough. Add more flour if the dough is wet. Knead the pasta for 5 minutes and then cover and rest for at least 30 minutes.

For the Spinach Pasta

Use the same ingredients and technique except add the spinach puree

Take your basic pasta and cut in half. Leave one half covered while you work with the other half. Take the half of the pasta with a rolling pin and roll until the dough is thin enough to fit inside the biggest setting on your pasta machine ( I use the kitchen aid attachment). Then run the pasta all the way down to the lowest setting twice. Dusting the dough with flour if it is too wet.

Repeat the same steps with your spinach pasta. Then on the third time you want to roll each the egg and spinach pasta thin enough to feed the pasta machine. But before you feed it the third time you want to cut each dough in half lengthwise. Take one half of the egg pasta and half of the spinach pasta and carefully pinch them together to make one dough. Repeat the process with the rest of the dough. Take your mixed pasta dough, the egg pasta and the spinach pasta, through the first setting of the pasta machine. Continue all the way down to 6. Then cut your pasta sheet in half.

One the first sheet of pasta, using your pastry bag, pipe the cheese mixture in a circular motion to make a nest of ricotta cheese. You want it to be a little hollow in the center. This is where you gentle put your egg yolk on top of the next so it sinks down a little bit. Continue until you have 8 “nest” with egg yolks on top. Spray or brush water on the ends of the pasta. Then take your second sheet of pasta place on top of each nest. I use flip over large round cookie cutter to help shape, and push out air pockets of the ravioli. Carefully seal each ravioli. Then using a pasta cutter cut square ravioli and place them on sheet pan lined with parchment paper. It should look something like this

Ravioli egg .jpg

To Finish

Place your raviolo al uovo pasta in salted boiling water and cook for 2-3 minutes until they float to the top. Strain off and place in the saute pan with a little bit of pasta water and butter. Cook to emulsify the butter into the water and pasta. Season with salt. Place four on a plate and top with toasted bread crumbs, parmesan cheese, and chives. Serve and enjoy!


ravioli uovo.jpg

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