Ricotta ravioli with fresh egg yolk
What would an Italian dinner be without pasta? Michelle Tchea shares her favourite dish of Chef Antoinio Colaianni.
Pasta Dough
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | g | durum wheat flour |
| 3 | eggs | |
| 0.5 | teaspoon(s) | salt |
| 1 | teaspoon(s) | olive oul |
Quickly process all the ingredients into a smooth dough and let it rest in the fridge for at least half an hour (wrapped in cling film).
Ravioli Filling
| Ingredients (4 servings) | ||
|---|---|---|
| 160 | g | ricotta - as dry as possible |
| 1 | tablespoon(s) | grated Parmesan |
| 4 | (very fresh) egg yolks | |
| salt and pepper | ||
Combine the ricotta and parmesan with salt and pepper. Mix well and taste. Season accordingly and chill in the fridge until you are ready to fill the pasta
For the nut butter
| Ingredients (4 servings) | ||
|---|---|---|
| 60 | g | butter |
| 50 | g | grated Parmesan |
For the spinach
| Ingredients (4 servings) | ||
|---|---|---|
| 160 | g | spinach sauteed |
| 1 | tablespoon(s) | oil |
Preparation of spinach leaves: Heat the olive oil in a sauté pan, add the spinach leaves, season with salt and sauté, stirring constantly, until the spinach has wilted. Place in a sieve and drain well, season to taste. Set aside.
Prepare the Ravioli
Roll out the dough as thinly as possible on the encounter and use an ice cream scoop to place 4 ricotta balls next to each other making sure that they are spaced well between each. Carefully make a well in the ricotta with a espresso spoon – you need to fit a whole egg yolk in it. Using a wet pastry brush dipped in water, lightly brush around the ricotta balls. Roll out another sheet of dough thinly and place carefully over the prepared dough, press well firmly and cut out the ravioli with a dough ring.
Pour the ravioli into slightly boiling salted water and leave to stand for 2-3 minutes. Meanwhile, lightly brown the butter in a pan and get ready to serve.
To serve
- Place the individual ravioli on the warm spinach leaves, sprinkle with parmesan and drizzle with the nut butter.
- Shave truffle slices on top and enjoy.
