How to make Egg Yolk and Ricotta stuffed Ravioli
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Egg Yolk and Ricotta stuffed Ravioli
With
Butter garlic sauce
---------------------------------------------------------------------
Ingredients:
For the Pasta Dough:
• 200 grm all-purpose flour
• 2 large eggs
• 1 tbsp olive oil
• Pinch of salt
For the Filling:
• 250 grm ricotta cheese
• 500 grm Spinach
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1large egg (for filling)
For the Butter Garlic Sauce:
• 80 grm unsalted butter
• 3-4 garlic cloves, minced
• 1 cup chicken stock
• 1/4 tsp Thyme
• Salt and pepper to taste
• Grated Parmesan for garnish
• White wine 50 ml
Instructions:
1. Make the Pasta Dough:
• On a clean surface, create a mound with the flour and make a well in the center.
• Add the eggs, olive oil, and a pinch of salt into the well.
• Gradually mix the eggs with the flour, kneading until a smooth dough forms.
• Wrap the dough in plastic wrap and let it rest for 30 minutes.
2. Prepare the Filling:
• In a bowl, mix the ricotta, Spinach, Parmesan, salt, and pepper,Nutmeg until smooth.
• Set aside.
3. Roll the Pasta:
• Divide the dough into two portions.
• Roll out one portion into a thin sheet (about 1/16 inch thick). Repeat with the other portion.
• Using a cutter or a glass, cut out 4-inch circles of dough.
4. Assemble the Ravioli:
• Place a small spoonful of the ricotta mixture in the center of each pasta circle.
• Create a small well in the center of the ricotta and gently place one egg yolk in the middle.
• Brush the edges of the pasta with water, then carefully place another pasta circle over the top, sealing the edges tightly to prevent any leaks.
• Set aside and repeat with the remaining dough.
5. Cook the Ravioli:
• Bring a large pot of salted water to a gentle boil.
• Carefully lower the ravioli into the water and cook for about 3-4 minutes, until they float to the top.
• Use a slotted spoon to remove the ravioli and set them aside.
6. Prepare the Butter Garlic Sauce:
• In a pan over medium heat, melt the butter.
• Add the minced garlic and cook until fragrant, about 1-2 minutes.
• Add white wine then add chicken stock, salt, and pepper, Thyme and stir.
• Remove from heat.
7. Serve:
• Plate the ravioli and generously drizzle with the butter garlic sauce.
• Sprinkle with grated Parmesan and garnish with Olive oil and fresh Basil.
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