Alpha foodie's egg yolk ravioli

It's all about the prep with this fresh homemade pasta dish

Alpha foodie's egg yolk ravioli
45 mins preparation, 5 mins cooking time
Serves 2

With a combination of fresh homemade pasta turned into ravioli bursting with egg yolk, this homemade egg yolk ravioli (aka raviolo al uovo) is a simple and decadent meal.

Italian , Vegetarian , Medium , Dinner Party , Summer , Egg , Pasta , Dinner , Lunch

Ingredients

For the pasta dough
60ml spinach juice
100g 00 flour (you can also use plain flour)
1 tablespoon olive oil
1/4 teaspoon salt
For the filling
6 Clarence Court egg yolks
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon pepper
1 crushed garlic clove
Sage leaves

Method

1

For the dough

Rinse the spinach leaves then blend with a little water into a smooth puree. Using a piece of muslin cloth squeeze out all the juice and put aside

2

Add your flour in a mound onto a clean working surface and then create a well in the center and add the spinach juice and oil to it

3

Using a fork, whisk from the centre, slowly incorporating the flour into the spinach oil mixture to create a rough dough and then knead it with your hands until it is smooth and elastic

4

If the dough is too wet and sticks to your hand, add a little more flour and knead until smooth. If it’s too dry, add a little more liquid. But be patient because the dough can look a little dry, to begin with as it takes a while to absorb the moisture from the spinach juice – keep kneading and only right at the end of this step decide if you need a little extra flour or liquid

5

Before using the dough allow it to rest for 20 minutes, wrapped tightly in cling film. Once rested, it should be tender and easy to work with

6

For the ravioli

Firstly, you need to separate the egg yolks from the whites

7

Once the pasta sheets are rolled out, use a round cutter (or ravioli stamp) around 8cm in diameter to cut out circles from the dough making sure the pasta is well floured so it doesn’t stick

8

Carefully use a spoon to add the egg yolks to the center of half the circles, and then use a pastry brush or your finger to brush a little water around the edges of the pasta circle before placing another sheet of the dough over it and using your fingers or a fork to seal the ravioli

9

If any of the pasta sticks to the kitchen surface after you’ve sealed the ravioli, you can use a bench scraper or similar tool to lift it without damaging it

10

To cook the ravioli start by bringing a pot of salted water to a boil over medium-high heat. Gently drop the egg yolk ravioli into the water and allow them to cook for around 2-3 minutes. This should produce slightly al-dente pasta with yolks that are still fairly runny

11

For the sage butter sauce melt the butter in a large pan and add the crushed garlic and sage, stirring well to saute´. Once the ravioli are boiled, transfer it to the pan allowing it to sizzle and crisp up and lightly brown just for a minute or so, then spoon some of the butter over the top, serve, and enjoy!

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