Receta Recipe For Egg Nest Ravioli
by Tandy Sinclair

It feels like forever ago that I made my duck egg ravioli and at the time I was challenged to place an egg yolk into some pasta without any support. More recently I decided to make ravioli with a traditional spinach and ricotta filling. However, to make this a bit more interesting I decided to add an egg yolk to the centre of the ravioli as well. This is much easier than using an egg yolk alone, as you create a nest for the egg with the spinach and ricotta. The only time that you need to be gentle is when you cover the egg with a sheet of pasta to form the ravioli. The egg makes a great sauce for the pasta but I decided to make a burnt butter sauce to go with it just to make it slightly more decadent.

Egg Nest Ravioli
Egg Nest Ravioli
Ingredients:
for the ravioli
150g 00 flour
1 egg
1 egg yolk
pinch of salt
5mls water
for the filling
200g baby spinach (cooked weight = 80g)
100g ricotta
Pinch of nutmeg
salt and freshly ground black pepper to season
4 egg yolks

Method:

for the ravioli

Mix together the flour, egg, egg yolk, salt and water until a dough forms

Wrap in cling film and rest in the fridge for 30 minutes

for the filling

Wash and pan fry the spinach until wilted

Set aside to cool

Squeeze out any excess moisture and chop finely

Mix in the ricotta and the nutmeg

Season generously and mix in thoroughly

Place into a piping bag and snip of the edge

Divide the pasta dough into 2 pieces

Laminate each piece with your pasta machine until the dough is silky

Roll out each piece until the thinnest setting on your machine (I go up to number 8)

Cover the one piece with a damp cloth until needed

Divide the dough into 4 squares

In the middle of each square pipe a circle of the spinach and ricotta mix, large enough to fit and egg yolk

You will have enough mixture to do a double layer

Now gently place an egg yolk into the circle and sprinkle with some salt

Cut 4 squares of pasta from the other piece and spray with water

Place each square gently over the filling and seal, making sure there are no air pockets

Cut into your desired shape

Cook in salted boiling water for 3 minutes

Cooks Notes:

We served this with a burnt basil butter which was made by placing fresh basil leaves and a generous amount of butter into a frying pan. It was heated until the butter turned brown and the basil leaves were crispy

2.5

http://tandysinclair.com/egg-nest-ravioli/

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About Tandy Sinclair

I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.

Receta Recipe For Egg Nest Ravioli by Tandy Sinclair

Receta Recipe For Egg Nest Ravioli
by Tandy Sinclair