Ravioli filled with egg yolk in a ricotta ring

Ingredients for 4 servings:

• 2 m.-sized eggs
• 200 g flour
• 200 g ricotta
• some herbs (preferably sage, basil or rosemary)
• Parmesan
• 4 small eggs
• butter
• Almond flakes
• Salt
• nutmeg
• e.g. olive oil

Instructions

Working time approx. 40 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 40 minutes

An appetizer that is not only beautiful to look at, but also tastes heavenly!

First, make a pasta dough with 2 eggs, flour, and a pinch of salt. Knead the dough until it’s nice and smooth, then let it rest in the refrigerator for 15 minutes. Meanwhile, finely chop the herbs (I like basil or rosemary) and grate about a handful of freshly grated Parmesan cheese. Mix the herbs and Parmesan with the ricotta, season the cream with salt, pepper, and a little nutmeg (if you like, you can also add a dash of good olive oil). Once the dough has rested, roll it out thinly with a rolling pin on a floured surface or use a pasta machine to make thin strips. First, separate four small eggs, making sure the yolks remain intact. Place the egg yolks on a shallow plate and set the egg whites aside. Fill a piping bag with the ricotta cream and pipe four circles onto a sheet of pasta; they should be large enough to fit a small egg yolk in the center. Slide the egg yolks from the plate into the center of the ricotta circles, brush the corners with egg white and seal with another sheet of pasta, avoiding any air pockets and not cutting too close to the ricotta cream so that nothing can leak out. The individual ravioli should be relatively large. If you have leftover dough and ricotta, you can also make regular ravioli without the egg yolks. Let the ravioli cook for 2-3 minutes in gently simmering water. Do not overcook so that the egg yolks do not set. Meanwhile, lightly toast flaked almonds in a pan, brown the butter and season with a little salt, if desired. Arrange a filled ravioli with almond butter on each serving plate. Serve with white bread.