John Myers
Ravioli with Egg Yolk
The perfect ravioli with egg yolk recipe with a picture and simple step-by-step instructions.
- 200 g Flour (double handle)
- 2 Pc. Egg
- 1 Pc. Egg yolk
- 5 Pc. Egg yolk
- 250 g Chinese fresh spinach
- 250 g Ricotta
- Salt, pepper, garlic, chives, sage
- Knead the dough from the flour, the 2 eggs, one egg yolk and a teaspoon of salt and then let it rest for 30 minutes. In the meantime, clean the spinach and sauté with salt, pepper and a little garlic in butter until it collapses. Remove from heat and let cool down briefly. Then fold in the ricotta. Now roll out the pasta dough and cut out about 10 round slices of the same size. Pour the ricotta spinach mixture into a piping bag and squirt out a thin circle on 5 of the pasta slices a little from the edge. Then do the same thing again and we have a little round wall. Put an egg yolk in this wall. Simply repeat this for the other 4 discs and put on the other side or disc and press it on. (moisten with water). Let everything simmer in salt water for 3 minutes. Foam in a hot pan with butter and briefly toss the ravioli with chives or sage. Arrange in a deep plate. A bit of the butter over it and who likes fried sage ….. done …… and when you then pierce the ravioli and the liquid egg yolk …. mhhh you know what I mean 🙂
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