Uova da Raviolo (Ravioli with an Egg Inside)

Name: Uova da Raviolo (Ravioli with an Egg Inside)
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 12 Tbsps butter, melted and kept warm; 4 eggs; 7 very fresh eggs; 237 milliliters 3* flour; 1 pinch pinch nutmeg; 1 teaspoons extra-virgin olive oil; 118 milliliters Parmigiano-Reggiano, grated, plus more for garnishing pasta; 6 servings Salt and white pepper to taste; 118 milliliters fresh sheeps milk ricotta; 118 milliliters spinach, blanched, drained and chopped; 1 smalls white or black truffle, shaved

Uova da Raviolo (Ravioli with an Egg Inside) might be just the main course you are searching for. This recipe serves 6. One serving contains 446 calories, 17g of protein, and 33g of fat. A mixture of spinach, truffle, very eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. It is an affordable recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

In a non-reactive bowl, combine 1/2 the truffle shavings, the Parmigiano, the ricotta and the spinach, mix well, and season to taste with nutmeg, salt and white pepper. Set aside.

Ingredients you will need

White Pepper

Parmigiano Reggiano

Ricotta Cheese

Spinach

Nutmeg

Salt

Equipment you will use

Bowl

Roll out the pasta dough to the thinnest setting on a pasta rolling machine. From the thin pasta sheet, cut 12 circles with a 6-inch diameter. Set 6 of the circles on a sheet tray dusted with flour, cover with plastic wrap and set aside.

Ingredients you will need

Pasta Dough

All Purpose Flour

Pasta

Roll

Wrap

Equipment you will use

Plastic Wrap

In the center of each of the remaining 6 circles, mound an equal portion of the ricotta mixture. With the back of a small ladle or spoon, hollow out a well in the center of each mound. Carefully break the eggs, 1 at a time, into a small bowl, and transfer 1 yolk and a bit of white into the center of each well. It is imperative that the yolk remain unbroken.

Ingredients you will need

Ricotta Cheese

Egg

Egg Yolk

Equipment you will use

Ladle

Bowl

Cover each filled circle of pasta with an unfilled circle, and press the edges together with fingers to seal.

Ingredients you will need

Pasta

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Gently, using a wide spatula, lower each ravioli into the water to cook for 2 minutes.

Ingredients you will need

Ravioli

Water

Salt

Equipment you will use

Spatula

Remove from the water and place gently into a 12 to14-inch saute pan with the remaining butter, shave the remaining truffle over, add a generous grating of Parmigiano-Reggiano and carefully put 1 on each plate.

Ingredients you will need

Parmigiano Reggiano

Butter

Water

Equipment you will use

Frying Pan

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

Ingredients you will need

Olive Oil

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Base

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Ingredients you will need

Dough

Wrap

Roll or shape as desired.

Ingredients you will need

Roll