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Egg Yolk Ravioli with Spinach and Ricotta Recipe

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4.3 from 41 reviews

  • Author: Mary & Susan
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Description

Delight in the rich and elegant flavors of Egg Yolk Ravioli with Spinach and Ricotta. This fresh pasta recipe features silky homemade dough filled with a creamy blend of sautéed spinach, ricotta, nutmeg, and Parmigiano Reggiano, cradling a whole egg yolk inside each ravioli for a luscious, runny center. Finished with a simple butter sauce and extra cheese, this dish combines classic Italian techniques for a luxurious homemade meal perfect for special occasions or sophisticated dinners.

Ingredients

Pasta Dough

  • 1.5 cups Italian 00 flour (200g)
  • 2 medium eggs
  • 1 egg yolk

Filling

  • 1 cup ricotta, drained (250g)
  • 4 cups fresh spinach (100g/3.5oz)
  • Small pinch freshly grated nutmeg
  • ½ cup freshly grated Parmigiano Reggiano (30g)
  • Small pinch of salt
  • Olive oil, for sautéing

Sauce & Garnish

  • Unsalted butter, for melting
  • Freshly grated Parmigiano Reggiano, for serving
  • Salt, to season pasta water and egg yolks

Instructions

  1. Make the pasta dough: Tip the flour onto a clean work surface and create a wide well in the center. Crack in the two whole eggs and one egg yolk, beating them with a fork. Gradually incorporate the flour into the eggs while continuing to beat until a rough dough forms.
  2. Knead the dough: Using your hands, knead the dough for about 10 minutes until it becomes smooth and elastic. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes to relax the gluten.
  3. Prepare the filling: Drain excess liquid from the ricotta. Heat a drizzle of olive oil in a large frying pan and sauté the spinach until just wilted. Remove from heat and allow to cool. Once cool, squeeze out as much liquid as possible from the spinach and finely chop it.
  4. Combine filling ingredients: In a mixing bowl, combine the chopped spinach, ricotta, nutmeg, Parmigiano Reggiano, and a small pinch of salt. Mix thoroughly until evenly combined. Transfer the mixture to a large piping bag and set aside.
  5. Roll out the dough: Cut the rested dough in half, wrapping one half in plastic wrap to keep moist. Flatten the other half to fit the widest setting on your pasta machine (or use a rolling pin). Pass the dough through the widest setting, fold each end towards the center as if making a leaflet, flatten again, and pass through the widest setting once more. Repeat folding and passing two more times.
  6. Thin the pasta sheet: Roll the dough through each successive setting once, finishing on setting number 6 for a thin sheet. Use a round cutter to make indents along the sheet to guide piping of the filling.
  7. Assemble the ravioli: Cut the dough into approximately 5.5-inch (15cm) squares, each with one cutout indent. Pipe a ring of filling about 1cm from the edge of each square. Place an egg yolk in the center of the filling and sprinkle a small pinch of salt on top.
  8. Seal the ravioli: Place another square of pasta over the filling and gently press the edges to seal, using a little water to help if needed. Use a round cutter to cut out the ravioli ensuring the filling is centered. Lay the ravioli on a clean, flour- or semolina-dusted surface.
  9. Cook the ravioli: Bring a large pot of salted water to a boil. Add the ravioli one by one, swirling the water gently to prevent sticking. Cook for about 4 minutes until al dente, then remove with a slotted spoon.
  10. Prepare the sauce: While ravioli cook, melt unsalted butter in a large frying pan over medium heat. Transfer the cooked ravioli into the melted butter carefully, avoiding excess water, to coat and warm through.
  11. Serve: Plate the ravioli, spooning some of the buttery sauce over each portion. Garnish generously with freshly grated Parmigiano Reggiano and serve immediately.
  12. Freezing instructions: To freeze, blanch the assembled ravioli in boiling water briefly to prevent the pasta from becoming brittle. Freeze on a tray before transferring to airtight containers. See notes for detailed guidance.

Notes

  • Drain ricotta well to prevent watery filling which can impact texture and sealing.
  • Press out as much moisture as possible from spinach to avoid soggy filling.
  • Use a pasta machine for uniform sheets or a rolling pin if unavailable, but pasta will require more elbow grease.
  • Seal ravioli edges with a touch of water to prevent filling leakage during cooking.
  • Cook ravioli gently in simmering, salted water to maintain structural integrity and prevent breakage.
  • For freezing, blanch ravioli first to avoid brittle pasta that cracks; freeze individually before packing.
  • Store leftover ravioli in the refrigerator and consume within 1-2 days for optimal freshness.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://mysimpledish.com/egg-yolk-ravioli-with-spinach-and-ricotta-recipe/