Raviolo with ricotta and egg yolk
Recipe of the starred Chef Fabio Cucchelli(La Siriola restaurant) for the competition "Chef's Cup SudTirol“: Fresh pasta ravioli with ricotta and egg yolk, parmesan sauce and black truffle.
Mix the ricotta with the spinach, add 30 g Parmesan, salt, pepper, nutmeg and mix well.
For the sauce
Make a roux with the flour and butter, add the boiling broth and cream and cook for 25 minutes.
Add the Parmesan and blend everything.
Roll out a 1 mm thick sheet of dough, brush with water, place the filling in a circle, leaving the space in the center, separate the egg yolk, place it in the center of the filling and cover with another sheet of pasta.
Press well, cut with a circular pasta cutter, cook the ravioli thus obtained in salted water for about 4 minutes, put it on a plate where we have already put the sauce and complete with the truffle.
Ingredients for 4 people:
- 400g egg pasta
- 240g buffalo ricotta
- 50g spinach stir-fried and chopped
- 4 very fresh eggs
- salt and pepper
- 100g parmesan
- 20g cream
- 80g chicken broth
- 1 tablespoon flour
- 1 knob of butter
Preparation time: 40 minutes
Connected location: Alta Badia