Yolk Ravioli with Ricotta and Spinach Filling

Updated at: Wed, 16 Aug 2023 18:29:03 GMT

Step 1

Make your fresh pasta by combining the three cups of flour, 5-6 eggs, and a good teaspoon of salt. Mix dough well, transfer to plastic wrap. Rub dough with a little olive oil, wrap and set in the fridge for 45 minutes. Put ricotta on cheese cloth or paper towel over a strainer to let it drain. Stem the spinach and blanch for 45 seconds, strain and chop fine. Combine ricotta, spinach, salt and pepper to taste, 1 cup fresh parm and grate 1/2 teaspoon or so of nutmeg to bowl and mix well. Roll pasta into sheets. Transfer filling to a piping bag and swirl nests of the filling onto your pasta sheets, leaving room for an egg yolk in each. Carefully place a yolk in the center of each nest and add a few flakes of salt to each yolk. Cover nest layer with another pasta sheet and work around the nest mounds getting rid of any air pockets. I cut mine with the rim of a glass and pinched the edges with a fork. Sauté mushrooms and keep them warm and on the side. Melt butter in a pan over medium heat and brown it up. Turn down super low to keep it warm for serving. Bring a pot of water to a boil and salt your water well. With a slotted spoon, carefully place ravioli in and boil for 3-4 minutes. Until pasta is done. Careful not to overcook or your yolks will firm up. And they are the star! Remove ravioli with the slotted spoon and place on plate or bowl of your choice. Generously grate parm over ravioli, top with mushrooms and spoon your hot, brown butter over the top.

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