Raviolone with Melting Yolk, Ricotta, and Spinach

The Raviolone with Melting Yolk, Ricotta, and Spinach is a refined and elegant first course, ideal for a special dinner. Let’s look at the ingredients and the preparation together.

Ingredients

• 200 g of type 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 cheese
• Melted butter to taste
• Fresh sage
• Black pepper

Preparation

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

Curiosity

The Raviolone with Melting Yolk is a true gem of creative cuisine. When you cut into the raviolone, the yolk inside should flow out, creating a much-appreciated melting effect. This dish is ideal for impressing guests during special occasions.

Enjoy your meal!