Italian
Raviolo with Egg Yolk alla Nino Bergese
by Chef in Camicia · 306K subscribers on YouTube
A classic raviolo filled with ricotta and spinach, with a raw egg yolk hidden inside, served with brown butter and truffle.
- Difficulty
- medium
Ingredients
9 items- 200 gFlourAll-purpose flour or tipo 00
- 2 pcsEggFor the pasta dough
- 200 gSpinachFresh spinach, blanched and squeezed dry
- 150 gRicottaWell drained
- NutmegA generous grating
- Parmigiano ReggianoGrated, a generous amount
- 1 pcsEgg Yolks1 fresh yolk per raviolo
- ButterFor brown butter (a generous knob)
- TruffleFresh truffle, for grating
Method
- Prepare the pasta: mix 200 g of flour with 2 eggs, knead until smooth, wrap in plastic and let rest in the fridge for 30 minutes.
- Blanch the spinach in boiling water, drain and squeeze well to remove excess water.
- In a bowl, mix the squeezed spinach with 150 g of ricotta, a generous grating of nutmeg, and plenty of grated Parmesan cheese. Adjust seasoning with salt and pepper.
- Roll out the rested pasta using a pasta machine, thinning it gradually to the last notch (about 1 mm thickness).
- Place spoonfuls of the ricotta mixture on the pasta sheet, spacing them apart. Make a small well in each and gently place a fresh egg yolk in the center.
- Cover with another sheet of pasta, press around the filling to seal, and cut out individual ravioli with a round cutter or knife.
- Cook the ravioli in boiling salted water for exactly 2 minutes.
- Meanwhile, prepare the brown butter: heat a generous knob of butter in a pan until it turns hazelnut brown and releases a nutty aroma.
- Drain the ravioli and transfer them to the pan with brown butter. Plate and finish with a generous grating of fresh truffle on top.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
