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Saturday, 9 May 2015

EGG RAVIOLO (whole egg yolk inside)

EGG RAVIOLO contains a whole soft egg yolk inside the pasta. If cooked for the right amount of time the egg yolk will be runny. It's very more-ish especially when served with fresh seasonal asparagus.
Making pasta isn't that difficult but we think you'll need a pasta roller to achieve the very thin pasta required. We tried rolling it out by hand once and never did it again. You could try bought pasta sheets, but they should be pliable enough to seal totally to stop the egg escaping.
Our recipe serves two - making two raviolos per person, which is quite filling and would make a light meal at around 450 calories per serving.
This is one of our more technical dishes but worth the effort. There's nothing quite like your own fresh pasta if you can make it. We're only amateur cooks who like to try out different dishes and techniques. Here's the recipe:
INGREDIENTS - makes 4 raviolos
4 egg yolks
150g ricotta
150g wilted spinach 
10g parmesan,
pinch of nutmeg,
touch of lemon juice,
salt and pepper.
60g pasta flour 
1 whole egg 
Wilt the spinach and squeeze out as much of the liquid as possible. 

Mix spinach with ricotta, add a touch of lemon juice, pinch of nutmeg and season with salt and pepper. 

Make up the pasta (don't forget to rest this for half an hour in the fridge).  Roll out into thin sheets.

Place the ricotta mixture onto the pasta to form a ring (see picture) into which you'll place the egg yolk.

Lay another sheet of pasta on top and seal - with fresh pasta just press down hard to seal edges. Trim or use a large cutter.

Cook in boiling water for approx 3 minutes.

Serve with the parmesan and a little olive oil, salt and pepper. 
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