Mains, MealsGeorgia Salamat

Spinach Ravioli stuffed with Truffle Ricotta and An Egg Yolk (Copy

Mains, MealsGeorgia Salamat
Spinach Ravioli stuffed with Truffle Ricotta and An Egg Yolk (Copy

The Dish

Spinach Ravioli stuffed with Truffle Ricotta and An Egg Yolk

Best for: Lunch, Dinner

Serves: 4

Prep time: 30

Cook time: 2 mins

I first tried a dish similar to this a couple years ago and I finally got round to recreating it. I have got to say, its an absolute show stopper. If you aren’t a fan of truffle you can, of course, leave that out and it will still be jut as impressive and delicious.  

truffle ravioli.jpg

The Recipe

Step 1

Put the spinach and egg yolks in a food processor and blend into a smooth. Add the flour and blend again to combine – the mixture will look like breadcrumbs at this stage. Tip out onto a lightly floured surface and use your hands to bring the dough together. Knead the dough until it’s no longer sticky - this will only take a couple of minutes. Cover and rest in the fridge while you make the ricotta.

Step 2

Mix together the ricotta, grated parmesan, truffle oil, truffle shavings and salt and pepper and add to a piping bag.

Step 3

Roll out the pasta using a pasta machine going through all of the settings on the machine starting off with the widest first to the smallest, until the pasta is super thin.

Step 4

I find it easier to cut the pasta dough into rectangles first and make each ravioli separately. Roughly cut the dough at 5 inch intervals forming rough rectangles.

Using a 2-inch round cutter, gently mark 4 circles in dough, about 5 inches apart. Using circle as guide, pipe the truffle ricotta filling around each circle.

Place 1 egg yolk in the centre of each circle; season with salt and pepper. Brush a little cold water around filling and gently place a second piece of dough over filling and yolks to cover.

Gently press the edges together to seal it, ensure there is no air left inside. Center a 4-inch round cutter around filling and cut each ravioli.

Dust each ravioli with flour and set aside and continue until they are all done.

Step 4

Bring a large saucepan of salted water to the boil. Cook the pasta in the boiling water for 1-2 minutes, or until al dente. Remove each piece with a slotted spoon.

Serve immediately with a drizzle of truffle oil, cracked black pepper and extra parmesan.

 

The Ingredients

For the Pasta

  • 4 large egg yolks

  • 70g spinach

  • 200g 00 pasta flour

For the Ricotta

  • 150g ricotta

  • 30g parmesan - finely grated

  • 2 tsp truffle oil

  • 1 tbsp Truffle shavings

  • 4 egg yolks

  • Extra truffle oil for drizzling

  • Extra Parmesan for sprinkling