RICOTTA AND SPINACH BIG RAVIOLI WITH RAW YOLK

8.4K
La ricetta del raviolo con dentro un uovo dentro
La ricetta del raviolo con dentro un uovo dentro

In this article we propose our version of the ricotta and spinach raviolone (big raviolo) with raw yolk that we ate at Trattoria Monti in Rome.
The dish is delicious and spectacular: a large ravioli seasoned with butter and sage which, once opened, will explode with its partially cooked yolk.

Ingredients for approximately 3 ravioli:

  • 100 grams of spinach
  • 250 ricotta
  • 20 grams of robiola
  • 5 grams of parsley
  • 15 of parmesan
  • 15 of pecorino
  • Nutmeg, pepper and salt to taste
  • 2 cloves of garlic
  • 500 grams of tomato (optional)
  • 3 egg yolks (one yolk for each raviolone)
  • butter (better if clarified)
  • sage
  • For the fresh egg pasta you can find the recipe by clicking here.

Place the spinach (fresh or frozen) in a non-stick pan with a clove of garlic and a drop of oil. Spinach itself releases water so it can be cooked without additions. Salt them and squeeze them as much as you can (wait until they cool down a little… and work hard!!). Add the ricotta, parmesan, chopped parsley, pecorino and robiola to the spinach. Add a pinch of pepper and nutmeg.

Roll out the dough thinly (7-8 thickness on Imperia-type machines), which will allow us to cook the ravioli for a very short time, minimizing the risk of cooking the egg yolk contained inside. Place a rectangle with the filling on top of the pastry, leaving a small well for the yolk.

Place the yolk in the basin and close the ravioli by wetting the edges with water and closing the sheet on itself (Put pressure to release the residual air). Trim off the excess dough.

Place 60 grams of butter (better if clarified) in a saucepan and cook some sage leaves.

Boil the raviolone in plenty of salted water for 2 minutes. Be very careful about cooking times (very short): the yolk inside must remain raw! We used a large pan… so we could turn it around more easily. Drain one at a time (I recommend collecting them delicately with a slotted spoon) and place on serving plates.

Season it with butter and sage, sprinkle with parmesan. Once opened, the raviolone will reveal its melting heart… and enjoy your meal!

P.S. The alternative, for those more fearful of raw eggs, is tomato sauce. Just like they do at the Monti restaurant!

Leave a Reply

Your email address will not be published. Required fields are marked *

Close
Your custom text © Copyright 2024. All rights reserved.
Close