"Beautiful big Raviolo filled with a poached egg"
Raviolo al Uovo – Runny Egg-Yolk XL-Raviolo
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Prep time: 50mins
Cook time: 5mins
Serves or Makes: 3
Recipe Card
ingredients
- 150 g Pasta Flour
- 1 Egg
- 1 Egg-yolk
- 2 tbsp Tomato Paste
- 1 Pinch Salt
- 1 tbsp Olive Oil
- 100 g Cream Cheese
- 100 g Mascarpone
- 1 tsp Dried Italian Herbs
- Pepper
- Chili
- 3 Egg-yolk
- 3 cloves of chopped Garlic
- chopped Rosemary
- 1 handful of chopped Spinach
- Leftover Filling Cheese
- 20 g Butter
- 1 handfu Cherry Tomatoes
Method
Step 1
Knead pasta flour, 1 egg, 1 egg-yolk, pinch of salt and 1 tbsp of olive oil and the tomato paste together to a soft dough and let rest wrapped in cling-foil for 30 minutes. The tomato paste makes the Ravioli orange in color.
Step 2
Meanwhile mix the ingredients for the filling (cream cheese, mascarpone, herbs, pepper and chili) well together and fill it into a piping bag.
Step 3
Then roll out the paste thinly I went up to number 5 on the pasta machine. You get one long strip of dough. Put it onto a working space and pipe three circles onto half of the stripe.
Step 4
I made two piped circles on top of each other, so the egg-yolk has enough space. Then put one egg-yolk each into these circles.
Step 5
Brush the pasta with egg-white and fold the other half of the dough over the filling. Now push out the air around the filling with the side of the thumb and push the pasta together.
Step 6
Now cut the Ravioli nicely with the ravioli cutter.
Step 7
Boil them in boiling salted water for 5 minutes. Then take them out with a slotted spoon.
Step 8
Meanwhile melt the butter in a flat pan and fry the garlic, rosemary, and spinach in it. Add the leftover filling and mix well, then add the cherry tomatoes. You may want to add some whipping cream.
Step 9
Then add the drained ravioli and move them carefully around the sauce. Serve immediately!