Uova da Raviolo
Ravioli filled with egg yolk
Serves 6 as a starter
FOR THE FILLING
- ½ cup ricotta
- ½ cup finely grated Parmigiano-Reggiano
- 3 cups loosely packed baby spinach, blanched, squeezed dry, and finely chopped
- Zest of lemon
- Good grating of fresh nutmeg
- Leaves from 1 sprig of fresh thyme
- Kosher salt and freshly ground black pepper
- 1 portion Pasta Dough
- 6 good, fresh egg yolks
- 4 to 6 tablespoons butter
- Freshly grated Parmigiano-Reggiano, for serving
Felicity and I first tried this extraordinarily decadent dish on our honeymoon in Piemonte: a single pillow of feathery pasta filled with ricotta and a whole egg yolk, which, when cut open, releases all the richness inside. We were a little nervous the first time we made it at home, but it turned out to be easier than we thought, and a lot of fun. Make sure you use the best eggs you can find, as they will make all the difference.
1. Make the filling: In a large bowl, stir together the ricotta, Parmigiano, spinach, lemon zest, nutmeg, and thyme and season well with salt and pepper. Set aside.
2. Assemble the ravioli: Roll out the pasta dough. Cut twelve circles from the dough using a 6-inch cutter or using a knife and a 6-inch bowl as a guide, or just cut large squares from the sheet using a very sharp knife.
3. Place a small amount of the filling in the center of six of the dough circles. Then make a small well in the center of each mound of filling. Gently place an egg yolk into each well. Carefully cover each with a second circle of dough and seal the edges with a little water, crimping them firmly together.
4. Bring a large pot of salted water to a rolling boil. Very gently lower the ravioli into the water one at a time with a slotted spoon and cook for 2 minutes.
5. Meanwhile, melt the butter in a sauté pan. When the ravioli are cooked, gently remove them from the water with a slotted spoon, place them in the sauté pan, and coat with the butter. Serve each one on a small plate generously sprinkled with grated parmigiano.