Raviolo al Uovo
If you Google anything like raviolo al uovo, egg ravioli, Roman ricotta egg ravioli, etc. you’ll usually always end up with a very similar show stopping recipe of a large ravioli filled with spinach, ricotta cheese and an egg yolk with a brown butter sauce. It looks like a complicated gourmet pasta recipe, bit it’s actually quite easy to make! And on top of that – it’s absolutely delicious.
If you do decide to make this one day, I’d recommend planning on making a few different pasta dishes in the coming days. Or, you could make a large batch of small ravioli’s filled with spinach and gnocchi to freeze for a later date. The reason I say this is that I only have one pasta dough recipe and making raviolo al uovo with the entire pasta dough recipe for A LOT of people!
Related Recipe >>>> Pasta Dough Recipe
Raviolo al Uovo: Egg Yolk Ravioli
- 1 pasta dough recipe
- 1 cup of whole milk ricotta
- 1 bag of fresh spinach
- 1/2 teaspoon nutmeg
- 4 egg yolks
- 4-6 tablespoons butter
- 4 sage leaves
- Parmesan reggiano
- Start with your rolling out your pasta dough to level 1. What I like to do is roll the pasta dough through twice at the larger numbers. Then at around 3 I'll roll through it only once. What you are looking for is enough dough to make 4, 5-inch ravioli's. Once it's been rolled out, sprinkle a little bit of flour over it all and set aside.
- Cook the spinach until wilted and then squeeze dry. Roughly chop the spinach and mix in with the ricotta cheese, nutmeg and a sprinkle of salt.
- Assemble the ravioli's by placing a large dollop of the ricotta mixture on the pasta squares. Make a little concave to place the egg yolk in and then place the other pasta sheet over it. Pinch tight with some water and a fork. This is when I'll use a super sharp knife and cut a circle around the edges. Sprinkle with a bit of flour and set aside.
- Bring a large pot of water a rapid boil. While it's coming to a boil, make the brown butter sauce by heating the butter at a higher heat and letting it bubble and brown. Add in the sage leaves. If the water isn't boiling yet, no worries. Turn the heat off until the pasta is ready and then turn the heat back up once you add in the ravioli's.
- Once the pasta is boiling, add in some salt. Gently place in the ravioli's. You will want to gently move them around as you don't want them sticking to the bottom of the pot. After about 2-3 minutes, remove with a slotted spoon and place in the brown butter. Gently move around and then plate with the brown butter. Grate some Parmesan cheese and serve immediately.
Low Sodium, Sugar Conscious, Vegetarian, Pescatarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added, Kosher