Egg Yolk Ravioli with Spinach and Ricotta

Method16 steps · about 1 hr 40 min

1. 1

   Step 1: Make a wide well in the 200 g flour on a clean work surface. Add the 2 whole pasta eggs and the separate pasta-dough yolk, then beat them with a fork inside the well.

   Uses 200 g Italian 00 flour for pasta dough · 2 medium eggs for pasta dough · 1 egg yolk for pasta dough

2. 2

   Step 2: Keep mixing with the fork, gradually drawing in the surrounding flour until rough dough forms.

   Uses flour well with beaten pasta eggs and yolk

3. 3

   Step 3: Knead the rough dough for about 10 minutes, until smooth and elastic. Wrap and rest at room temperature for at least 30 minutes.

   Rest pasta dough at least 30 minutes · 30 minUses rough pasta dough

4. 4

   Step 4: Drain any excess liquid from the ricotta (250 g) before making the filling.

   Uses 250 g ricotta, drained of excess liquid

5. 5

   Step 5: Heat a small drizzle of olive oil in a large frying pan. Add the spinach (100 g) and cook just until wilted. Remove from the heat and let it cool.

   Uses A small drizzle olive oil for wilting spinach · 100 g fresh spinach

6. 6

   Step 6: Squeeze as much liquid as possible from the cooled spinach, then chop it finely. Mix with the drained ricotta, nutmeg (1 small pinch), 30 g filling Parmigiano Reggiano and filling pinch of salt (1 small pinch) until evenly combined. Transfer to a piping bag.

   Uses cooled wilted spinach · drained ricotta · 1 small pinch freshly grated nutmeg · 30 g freshly grated Parmigiano Reggiano for filling · 1 small pinch salt for filling

7. 7

   Step 7: Cut the rested dough into two halves. Keep one wrapped while flattening the other enough to enter the widest setting of the pasta machine.

   Uses rested pasta dough

8. 8

   Step 8: Pass the first half through the widest setting. Fold both ends inward like a letter, flatten and pass through the widest setting again. Repeat the folding and rolling another two times.

   Uses first half of pasta dough

9. 9

   Step 9: Roll the first sheet through successively narrower settings to about setting 6, until thin. Repeat the folding and thinning with the reserved half to make a second thin sheet. Use a 4½-inch round cutter to mark where the four filling circles will sit, leaving enough sheet for four matching lids.

   Uses folded first pasta sheet · reserved half of pasta dough

10. 10

    Step 10: Cut four base squares about 15 cm across, each containing a marked circle, and four matching lid squares. Pipe a ring of the spinach-ricotta filling inside each marked circle, about 1 cm in from the circle edge, leaving space for a yolk in the middle.

    Uses thin pasta sheets for bases and lids · spinach-ricotta filling

11. 11

    Step 11: Put 1 of the four centre yolks into each filling ring. Sprinkle each yolk with its own small pinch of salt (4 small pinches).

    Uses four pasta bases with filling rings · 4 egg yolks for ravioli centres (1 per raviolo) · 4 small pinches salt, 1 for each ravioli yolk

12. 12

    Step 12: Cover each filled base with its matching pasta lid. Gently press around the filling to remove trapped air and seal, moistening the edges with a little water only if needed. Cut each raviolo with the 4½-inch cutter, keeping the filling centred.

    Uses four yolk-filled ravioli bases · four reserved pasta lid squares · A little water for sealing, only if needed

13. 13

    Step 13: Dust a clean board or large plate with extra flour and lay the four sealed ravioli on it while preparing the cooking water and sauce.

    Uses Extra flour, as needed for the ravioli resting surface · four sealed ravioli

14. 14

    Step 14: Bring a large pot of water to a boil and season it with cooking-water salt. Add the four ravioli gently, one by one. Free them carefully with a slotted spoon if they stick to the base and cook for about 4 minutes; the yolks should remain runny.

    Cook fresh yolk ravioli · 4 minUses Water, enough to boil four large ravioli · Salt, as needed to season the cooking water · four rested sealed ravioli

15. 15

    Step 15: Meanwhile, melt enough unsalted butter to coat the ravioli in a large frying pan. Lift the cooked ravioli from the water with a slotted spoon, letting excess water drain, and transfer them gently to the melted butter.

    Uses Unsalted butter, enough to coat the four ravioli · four cooked yolk ravioli

16. 16

    Step 16: Serve immediately, one raviolo per person, with the extra freshly grated Parmigiano Reggiano.

    Uses butter-coated yolk ravioli · Extra freshly grated Parmigiano Reggiano for serving