Ravioloni

To continue the trend of my last 2 posts, today we prepare “ un raviolone with egg yolk spinach and ricotta “. Simply an extra dose of sunshine on your plate ! ☀️

Ingredients (for 4 portions)

• 1 egg per raviolo
• 200g ricotta
• 250 g spinach
• 50g Parmesan
• 150 g butter
• Some sage
• Salt and pepper

Ingredients for pasta

• 100g flour per egg

First of all prepare the fresh pasta. (Follow the recipe of my post below). Followed by the ricotta spinach filling ( same recipe as the ravioli filling in post below). Now prepare the sage butter, by adding butter and sage in a pan let simmer for 5 minutes, remove from heat and leave to infuse. So firstly you cut your pasta sheets in squares. Now ( with the help of a sac a poche )you spread the ricotta spinach filling in a square on your pasta sheet, once this is done you carefully divide the eggs and place the yolk in the center of each ricotta cup. With the unused egg white brush the pasta around the ricotta spinach filling (doing so the pasta sheets will seal together well). Gently place an other pasta square on top and seal them together by pressing with your fingers around each raviolo. Bring a pan with salty water to a rolling boil, cook the raviolis for 2/3 minutes ( two at a time ). Drain the raviolis with a skimmer, serve them with the butter sage infusion, sprinkle some Parmesan cheese Buon appetito.