Ravioloni all’uova e spinaci

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Jumbo Ravioli with Egg and Spinach

  Makes 8 Pieces


Ingredients:

  • 2 sheets Italian Market pasta, fresh or if frozen, unthawed
  • 9 egg yolks
  • 1 tbsp extra virgin olive oil
  • 1/2 cup sliced almonds
  • 1 clove garlic, minced
  • 10 oz fresh spinach, rinsed, chopped
  • 1/4 cup grated Parmigiano-Reggiano
  • pinch sea salt, or to taste
  • pinch freshly ground black pepper, or to taste
  • 8 oz ricotta cheese

For sauce, use Italian Market Asiago Cream Sauce, or prepare:

  • 2 tsp cornstarch
  • 2 cups whole milk, cold
  • 1 cinnamon stick, or 1/4 tsp cinnamon
  • 5 oz Castelmagno, or similar, cheese, diced
  • 1/4 cup Parmigiano-Reggiano, grated

Method Ravioloni:

  • Bring fresh pasta to room temperature
  • Line 8 cups in a muffin tin with plastic wrap.  Place an egg yolk in each of the lined indentations and place tin in the  freezer
  • In a large skillet heat the olive oil and cook the almonds with the garlic until lightly browned and fragrant.  Add the spinach and cook until wilted and the liquid has evaporated
  • Transfer mixture to a bowl and stir in the Parmigiano-Reggiano.  Season with salt and pepper to taste and let cool
  • When the mixture is cool, stir in the ricotta
  • Cut each pasta sheet into 4 squares approximately 4″ by 4″ wide; total 16 squares
  • Lightly beat the remaining egg yolk and brush the top of each square of pasta
  • Divide the spinach and ricotta mixture amongst the centre of 8 squares of pasta, on the egg-brushed side
  • Place a frozen egg yolk on top of each mound of filling and cover with another square of pasta, egg-wash side down
  • Finish the edge of each square of pasta with a ravioli cutter or fork
  • Bring a large pot of salted water to boil and cook the Ravioloni in the water for 5 minutes

Method, Sauce:

  • Dissolve cornstartch in 1 tbsp of milk
  • Place remaining milk in a saucepan and bring to just under the boiling stage and maintain a simmer
  • Whisk in the cornstarch mixture and add the cinnamon stick, or gound cinnamon, and Castelmagno cheese
  • Whisk continuously until the sauce thickens; add the Parmigiano-Reggiano
  • Discard the cinnamon stick if using

To Serve:

  • Place some of the cheese sauce on each plate
  • As the Ravioloni are cooked use a skimmer or slotted spoon to transfer them to each of the serving plates
  • Serve immediately topped with extra Parmigiano-Reggiano