Raviolo with ricotta and egg yolk

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.

Filling preparation:
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

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Connected location: Alta Badia

Rating Raviolo with ricotta and egg yolk

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