Egg Yolk Ravioli
This delicious egg yolk ravioli recipe was created in Emilia Romagna in the 1970s by Michelin-starred Chefs. The runny egg yolk magically sits in the center of each single raviolo, surrounded by a delicate spinach and ricotta filling. Not an easy one to make, but delicious to eat – try it for something different and be surprised how delicious it is.
Vincenzo’s Top Tips
Fresh or Frozen spinach?
If you are feeling lazy or you can’t find fresh spinach, you can also use frozen spinach, keeping in mind that fresh is always the best. This is a Michelin Star recipe, so if you’re going to go to the trouble of making it, I would suggest using Michelin Star quality ingredients!
Nutmeg is important in this recipe
You can use either a whole nutmeg and grate it or buy nutmeg already grated – either way, just don’t leave it out as it really enhances the flavour of this dish.
Use a piping bag, not a spoon
Using a piping bag will help get your filling more precise for each ravioli. If you don’t have one you can also use a zip-loc bag, it works just as well!
Keep the egg inside the flour
Do your best to keep the egg inside the well of flour, if it drips outside, you can still gather it and add it to the flour but it can get very messy and can also be tricky to manage!
Rest the pasta dough
Letting your dough rest for 10 minutes is critical for gluten development. If you don’t develop some nice gluten, your egg yolk ravioli dough won’t have a nice consistency.
Not all pasta machines are the same
When making pasta, you want to go from the widest to thinnest setting on your machine. Some machines have the wide setting as “7,” while other machines use “1” as the wide setting. Check carefully before starting or test your machine by rolling a piece of dough through to help you out.
How to tell the pasta dough is ready
Once you can hold the dough on the back of your hands and see your fingers through it, the dough is ready. You may not have to go all the way to the lowest setting on your machine to achieve this -just make sure it isn’t too thin or the pasta will break!
Rub the edges of your pasta with water
Do not forget to rub the edges of the pasta dough with water! This is really important to help the egg yolk ravioli seal properly.
Never throw out leftover dough
Don’t throw out the leftover scraps of pasta dough. Rest them for 10 minutes under a bowl and then use them to make any type of pasta you would like! Or create a small ball and leave this in the freezer in a zip lock bag for another day.
Don’t overcook them!
Make sure not to overcook your ravioli. You’ve worked so hard for them and the last thing you want to do is turn the yolk hard! The runny yolk should spill out when cut into.
How to plate Egg Yolk Ravioli
Place the cooked ravioli in the center of a big plate. Your ravioli will be so big that one per person is a good portion – plus it is quite heavy with a whole egg yolk in each one so very appetising. Generously grate pecorino romano onto the top of your ravioli, followed by more black truffle if you have some or black pepper. Then get ready to enjoy!
When you cut into this delicate ravioli the egg yolk should spill out and mix with the filling. This then becomes like the sauce or “sugo” for the raviolo – scoop it up with the pasta.
The egg has a beautiful strong flavor that doesn’t overpower the spinach and ricotta filling. This recipe might be a little complicated, but this dish it’s so unique that everyone should try it at least once in their lifetime – What a culinary experience!
What to serve Egg Yolk Ravioli with
This recipe is quite heavy so you don’t want to accompany this meal with anything too rich.
Delicious antipasti such as Grilled Eggplant
would be just perfect. Then of course you need to end the meal with a digestive and a small sweet so you are best serving up
and some Taralli biscotti also known as “Wine Cookies”.
Egg Yolk Ravioli
- 1 Saute pan/skillet Large
- 1 bowl Small
- 1 bowl Medium
- 1 bowl Large
- Baking sheet A few sheets, depending on how much pasta you make
- 1 Spatula
- 1 Piping bag Or Zip-loc bag
- 1 Pasta machine
- 1 Scissors
- 1 Pasta cutter
- 1 pot Large
- Serving plate As many as you need
- 1 fork
- 1 Spoon
- For the filling:
- 100 grams baby spinach 4oz
- 200 grams ricotta cheese 7oz
- 1 egg free range, per person
- 2-3 tbsp pecorino romano cheese
- 1 nutmeg
- Extra Virgin olive oil EVOO
- 1 black truffle if you can find it
- For the fresh pasta:
- 3 eggs
- 300 grams flour or 11oz
- 1 pinch Salt
- For the filling:
- Place 4 tbsp EVOO in a pan over medium high heat and add in the fresh spinach. Cook spinach for a few minutes until wilted and shrunk considerably, stirring occasionally.
- Transfer cooked spinach into a small bowl to let it cool down.
- In a different bowl, place ricotta and break it up with a fork.
- Add 3 tbsp pecorino romano cheese to the ricotta and mix it through.
- Add the spinach into the cheese mixture and combine this through too. The spinach should be fully covered in cheese.
- Grate some nutmeg into the spinach and cheese mixture, adding as much (or as little) as you want.
- Break one egg into the cheese and spinach mixture and beat well using a fork and mix this through too.
- Take your piping bag and fill it with the mixture - your egg yolk ravioli filling is now ready.
- Keep your bag of filling in the fridge while you make fresh pasta to keep the mixture fresh and cold.
- For the fresh pasta:
- Place 300 grams/7oz flour on a flat surface and make a well. The well should be as wide as possible for the eggs, but make sure the edges aren’t too thin or low because the eggs will overflow.
- Break all three eggs into the middle of your flour well, using your fingers to mix the eggs without touching the flour until you can’t see the egg whites anymore.
- Start to slowly add the flour. Make sure you are gentle and just add a small amount at a time.
- Keep slowly mixing the egg with the flour using only one hand. Try to incorporate all the ingredients.
- As the dough loosely forms, slowly knead the dough with one hand, alternating between pressing and folding the dough.
- Once your dough is in roughly one piece, use both hands to knead the dough, alternating between pressing the dough forward with both hands and then rolling it back onto itself.
- Once the dough is silky, smooth, and all flour is absorbed, stop kneading the dough. If your dough is too sticky, add a pinch of extra flour to your work surface.
- Cover the dough with a small bowl so that it doesn’t dry out, and let it rest for 10 minutes.
- To turn the dough into the ravioli:
- Place a pinch of flour on your work-surface and pasta machine, so the pasta does not get stuck on the machine.
- Cut ¼ of the dough using a knife, then put the small piece of dough on your floured work surface and press down on it, starting to flatten and spread it out.
- Place the long side of your piece of dough into the machine on its widest setting.
- Carefully roll the pasta through, then once it comes out, fold it in half, and run it through the machine once more.
- Make your machine one setting thinner and repeat the process. If your dough gets too sticky, add a little flour.
- Continue running the pasta through the machine and folding it in half. Do this twice on each setting, slowly working your way down the settings.
- Place the long sheet of pasta on your floured work surface and cover with a kitchen towel to prevent drying.
- Cut another piece of dough and repeat steps 21-26 until you have turned all your dough into sheets. You can sprinkle some flour on the top of your sheets and rest them on top of each other, covered with a towel.
- To fill the Ravioli:
- Once all sheets are made, take two sheets out and place them on a floured work surface.
- Line up the first two sheets and remove the ends so that you have two even rectangles
- Remove your piping bag from the fridge and cut the tip off to allow for easy piping.
- Pipe the ricotta mix in three evenly spaced large circles on one sheet, leaving a few finger’s width borders on the edges. Fill in the circles with the mixture, but leave enough space for one egg yolk.
- Separate the egg yolk from the white and place it in the space in the center of your circles of filling. Use one egg yolk per portion of filling.
- If using black truffle, grate a generous amount on top of the yolks.
- Dip two fingers into a bowl of water and lightly rub your fingers on the borders left on the pasta sheet around your filling circles.
- Place the other reserved pasta sheet on top and gently press the edges to get all the air out.
- Use a pasta cutter or tool to cut a circle around your ravioli, leaving some space around the filling and carefully peel away the excess pasta.
- Use a spatula to very carefully lift the ravioli and place them on a baking sheet lined with parchment/baking paper.
- Repeat steps 28-39 with the other two pasta sheets, placing the ravioli on the lined baking sheet.
- To cook the ravioli:
- Place 1 tbsp rock salt in a large pot full of boiling water.
- Gently place the ravioli in and cook them for no longer than five minutes, working in batches (if necessary) to avoid crowding the pan.
- Once cooked, use a slotted spoon to strain each raviolo from the water and place in the centre of a plate. Finally, your ravioli are ready to serve.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
More Ricotta Pasta Recipes (a little less hard)
Try my Nonna’s traditional Ricotta and Spinach Ravioli for something that feels like a big, warm hug.
For something quick and easy, this Tomato and Ricotta Pasta sauce will be on weekly rotation in your kitchen once you try it. Use different pasta shapes and see what you like best.
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