Raviolone with Melting Egg Yolk, Ricotta and Spinach

The ravioli with melting egg yolk, ricotta and spinach are a refined and elegant first course, ideal for a special dinner. Let’s see the ingredients and preparation together.

Ingredients

• 200 g of 00 flour
• 2 whole eggs
• 200 g of sheep’s milk ricotta
• 1 bunch of fresh spinach
• Salt to taste
• Nutmeg to taste
• 4 egg yolks
• Grated Parmesan
• Melted butter to taste
• Fresh sage
• Black pepper

Preparation

1. For the egg pasta, knead the flour with the whole eggs until you obtain a smooth and homogeneous dough. Let it rest wrapped in plastic wrap for about 30 minutes.
2. Meanwhile, clean and blanch the spinach in boiling water for a couple of minutes. Then squeeze them well and chop finely.
3. Combine the ricotta with the spinach, salt, a grating of nutmeg and Parmesan. Mix everything well until you obtain a compact filling.
4. Roll out the egg pasta into thin sheets and cut into squares about 12 cm per side.
5. In the center of each pasta square, place a generous spoonful of filling. Make a well in the center and gently place an egg yolk.
6. Brush the edges of the pasta with a little water and place another pasta square on top, sealing the edges well to prevent the yolk from leaking during cooking.
7. Cook the ravioli in plenty of salted water for about 3 minutes.
8. Meanwhile, melt some butter in a pan and let a few sage leaves brown to flavor the butter.
9. Drain the ravioli gently and dress them with the melted butter and sage.
10. Serve immediately, finishing with a sprinkle of black pepper and grated Parmesan.

Fun Fact

The ravioli with melting egg yolk are a true gem of creative cuisine. When you cut the raviolo, the yolk inside should ooze out, creating a highly appreciated melting effect. This dish is ideal for surprising your guests on special occasions.

Enjoy your meal!