We got a little bit obsessed with Egg Yolk Raviolo earlier this year. Actually in March, when we went to a restaurant to have this mouth watering piece of art. A few days ago we decided to make fettuccine and we were also tempted to make a few egg yolk raviolis. I said to Rob “You make 2 and I´ll make 2”. Agreed. Bring on the challenge!
Making the dough is super easy. In a food processor/mixer, combine 1 1/2 cups of flour, 2 eggs and salt. Process until mixed. If necessary add 1 to 2 tablespoon water until mixture forms a dough. Remove dough and shape into a ball. On a lightly surfaced, kneed dough about 1 minute or until smooth. Wrap dough in plastic wrap and let stand for 30 minutes. And done!
I added some spinach to my half of the dough. Basically, boil 2 cups of spinach, drain and puree it and add it to the rest of the dough plus 1/4 of flour. I need to say that the dough is super easy to work with!
To make the filling (for 4 raviolis), you will need half a cup of ricotta, half a cup of Parmesan cheese, 2 tablespoonfuls of spinach (fried with butter, water drained out), and an egg. Adding salt is optional. I didn’t add any salt. Mix everything together until smooth. Set aside.
I let Rob make his raviolis first, so I could learn from his mistakes 🙂 haaha, not really. So Rob broke one of the yolks, so he could only get one. Also, the piping bag exploded when he was making the second nest for the yolk. It happens. Too bad. That second ravioli just wasn’t meant to be. So I was left to improvise without the piping bag.
The next part is pretty important as well. Brush around the filling with egg mixture, leaving 1/2 inch border around the edges. Lay the second strip of dough on top of the first one, carefully. Using your fingers, press the dough around each mound so they stick together. Try to get all the air out. And cut the raviolis out with a cookie cutter or whatever you have.
When it was time for me to perform I got a little nervous. Because for one, I had to use a spoon to add the filling. Second, this looks like a very delicate job and I wanted to do well. I remembered how amazing they tasted and I didn’t want to mess any of them up. Separating an egg yolk is no problem for me, I have done it since I was 5 🙂 Lots of practice. So I wasn’t worried about that.
To cook it, bring a large amount of salted water (we also added chicken bouillon) to a boil. Once the water boils, turn down the heat to medium. Gently drop the raviolis one at a time, into the water and stir to prevent them from sticking to the bottom of the pan. Simmer gently for 3 minutes and then transfer them to a serving dish. It´s important that the yolks are runny.
After plating themt, they were gone in 2 minutes or less. We devoured them. So delicious. And when we look back it wasn’t that hard to make. Except for the piping bag malfunction, and Rob’s broken egg yolk.
We would say that this experiment was a success! All of the yolks were still runny and that´s what this is all about! We were so proud of ourselves. We both agreed that the dough with spinach was better for raviolis.