In a previous post I’ve written about the anecdotical assumptions on the history of tortellini and Lucrezia Borgia’s navel. This time I’ll show you how to make an epic and rich raviolo.
Uova da raviolo is a a single raviolo with a ricotta and spinach nest and a raw egg yolk that when boiled and lightly fried in butter cooks gently but remains tender and gooey, adding a luscious creamy texture that balances the freshness of the cheesy next and earthiness of the brown butter sauce.
There is nothing complicated about this recipe, if anything it takes practice to achieve a thin, even pasta sheet and be careful when boiling it, otherwise is a straight forward, comforting dish at its best.
Quick note on the name, in Italian the nouns ending in o in their singular form, change to i in plural. Raviolo = singular > Ravioli = plural. Just like gnocco > gnocchi; spaghetto > spaghetti, etc.) On with the recipe.
To make 6 ravioli to feed 3… or 2, you will need:
- 100g strong wheat flour
- 2 small or 1 big whole egg
- 1 pinch of salt
- 1 cup of fresh ricotta
- 1 cup of washed spinach leaves. Baby leaves give freshness, big leaves give colour and flavour, go for your favourite.
- 6 fresh sage leaves
- 50g salted butter
- Salt and Pepper
- Freshly grated parmesan
- Optional: semolina to dust the working surface.
Combine the flour, eggs and salt. You can mix in a bowl, or make a fountain, beat the eggs and slowly incorporate them in the traditional Italian way.
Knead until you have a firm dough. If it’s too dry add a little egg but you really need it tough.
Wrap in cling film and let it chill in the fridge for at least 30 minutes.
For the filling:
Wash and blanche the spinach by submerging them in salted boiling water for 2 minutes, drain and squeeze all the liquid out of them. You might want to let them sit in the colander as they’ll be too hot to handle.
Chop them finely and mix with the ricotta, season with grated nutmeg, salt and pepper.
Prepare a big pot with salted boiling water.
Take the dough out of the fridge and roll out, whether you use a rolling pin or a pasta maker, make sure to fold the dough and fold several times before stretching it for the last time.
you can prepare a long piece of dough or two even portions to serve as top and bottom for the ravioli.
Using a tablespoon place a generous portion of the cheesy filling at the very centre and make a hole where you’ll place the yolk.
Before putting the top on the ravioli, brush with some water the edges so it seals, as you place the top you want to gently squeeze to eliminate air bubbles and prevent the raviolo from bursting open when boiling it.
Transfer immediately to the boiling water and cook for about 2-4 minutes, depending on the size and thickness of the ravioli, you’ll have to be the better judge of it.
In the meantime, place a pan on a medium heat and melt the butter gently with the sage leaves, stir occasionally and let it become golden without burning.
Reduce the heat to keep the sauce warm.
As the ravoli come out of the water, dran them gently and transfer to the butter sauce, turn the heat higher and spoon the butter on the ravioli for a minute or two until they are perfectly coated and lightly sauteed.
Serve piping hot with butter sauce, a sage leave and grated parmesan.
And presto! There you have a classic Italian dish, perfect for you to try for a cozy Friday night dinner.