Tortello al Rosso D'uovo
“This was heavenly! Hidden inside this beautiful raviolo are ricotta cheese, spinach and a bright, creamy egg yolk that oozes out of the center. Hope this recipe inspires you to put on an apron and give it a go. You won’t be sorry! Buon Appetito!”
Ingredients:
FILLING
1 cup Parmigiano-Reggiano, grated, plus more for garnishing pasta
1 1/2 cups ricotta
6 eggs (for the center of raviolo), plus 2 egg yolks
1 cup spinach, blanched, drained and chopped
Pinch nutmeg
Salt and white pepper to taste
BROWN BUTTER SAUCE
1/2 cup butter
5 sage leaves
PASTA DOUGH (for cheater version, use won ton wrappers. See photos below).
3 - 4 cups flour
4 large eggs
A large pinch of salt1/2 tsp. olive oil
How to Make It
FOR THE FILLING: In a bowl, combine the Parmigiano, the egg yolks, the ricotta, and the spinach, mix well, and season to taste with nutmeg, salt, and pepper. Set aside.
FOR THE PASTA: Mound 3 1/2 cups of the flour in the center on a smooth surface (counter or a large wooden cutting board). Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the smooth surface and scrape up and discard any leftover bits. Lightly flour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
Roll out the pasta dough to the thinnest setting on the pasta attachment if making it with your stand-up mixer. If making it by hand, roll it out till it is relatively thin. From the thin pasta sheet, cut 12 circles with a 6-inch diameter. Set 6 of the circles on a sheet tray dusted with flour, and cover with a tea towel.
In the center of each of the remaining 6 circles, mound an equal portion of the ricotta mixture. With the back of a small ladle or spoon, hollow out a well in the center of each mound. Carefully break the eggs, one at a time, into a small bowl, and transfer one yolk into the center of each well. The yolk should remain unbroken.
Brush a little egg white around the ricotta mounds to help the pasta stick together. Cover each filled circle of pasta with an unfilled circle, and press the edges together with fingers to seal, pressing gently to remove any air pockets.
FOR THE BROWN BUTTER SAGE SAUCE: Melt the butter in a small skillet over medium heat until it turns light golden brown. Toss in the fresh sage leaves and continue to brown butter till golden brown. Oversee it to make sure the butter doesn’t burn.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Gently drop the raviolo into the water and cook for 2 minutes. Don’t overcook as you want the yolk to remain soft.
To serve: Spoon brown butter sage sauce into a plate, set the raviolo over it and drizzle with additional brown butter. Garnish with grated Parmesan cheese.
Made my flour well and put eggs in the center…
No time to make a fresh pasta dough? Use won ton wrappers! Easy breezy!
