A Showstopper Dish
Introduction
Raviolo with Spinach, Ricotta, and Egg Yolk in Sage Butter Sauce is the epitome of elegance in Italian cuisine. This dish features a delicate pasta parcel filled with creamy ricotta, vibrant spinach, and a perfectly runny egg yolk. Paired with a fragrant sage butter sauce, it’s an impressive recipe that’s surprisingly achievable at home.
Ingredients
- For the Pasta Dough:
- 2 cups (250g) all-purpose flour
- 3 large eggs
- 1/2 tsp salt
- For the Filling:
- 1 cup (250g) ricotta cheese
- 1/2 cup (50g) cooked and finely chopped spinach
- 1/4 cup (25g) grated Parmesan cheese
- Salt and black pepper to taste
- 2 large egg yolks (one for each raviolo)
- For the Sage Butter Sauce:
- 1/2 cup (115g) unsalted butter
- 6-8 fresh sage leaves
Instructions
- Prepare the Pasta Dough:
- On a clean surface, form a mound with the flour and make a well in the center. Crack the eggs into the well and sprinkle with salt.
- Gradually mix the flour into the eggs with a fork, then knead until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
- Make the Filling:
- In a bowl, mix ricotta, spinach, Parmesan, salt, and black pepper until well combined.
- Assemble the Raviolo:
- Roll out the pasta dough into thin sheets. Place a dollop of the filling on one sheet, then create a small well in the center. Carefully place an egg yolk in the well.
- Brush the edges of the pasta with water, then cover with another sheet of dough. Press gently to seal, ensuring no air bubbles remain. Trim into a circular shape.
- Cook the Raviolo:
- Bring a pot of salted water to a gentle boil. Cook the raviolo for 3-4 minutes until the pasta is tender.
- Prepare the Sage Butter Sauce:
- In a skillet, melt the butter over medium heat. Add sage leaves and cook until the butter is golden and aromatic.
- Serve:
- Plate the raviolo and drizzle with the sage butter sauce. Garnish with crispy sage leaves and serve immediately.
Tips for Success
- Handle the Dough Gently: Overworking the dough can make it tough. Knead just until smooth.
- Seal the Raviolo Well: Proper sealing prevents the egg yolk from leaking during cooking.
- Serve Immediately: The dish is best enjoyed fresh for the perfect texture and flavor.
Why This Recipe Works
This dish combines the richness of creamy ricotta, the vibrant freshness of spinach, and the luxurious texture of a runny egg yolk. Paired with nutty sage butter, it’s an unforgettable meal that’s as visually stunning as it is delicious.
