Recipe For Egg Nest Ravioli

It feels like forever ago that I made my duck egg ravioli and at the time I was challenged to place an egg yolk into some pasta without any support. More recently I decided to make ravioli with a traditional spinach and ricotta filling. However, to make this a bit more interesting I decided to add an egg yolk to the centre of the ravioli as well. This is much easier than using an egg yolk alone, as you create a nest for the egg with the spinach and ricotta. The only time that you need to be gentle is when you cover the egg with a sheet of pasta to form the ravioli. The egg makes a great sauce for the pasta but I decided to make a burnt butter sauce to go with it just to make it slightly more decadent.

Egg Nest Ravioli
Egg Nest Ravioli

Egg Nest Ravioli
 
Ingredients
for the ravioli
  • 150g 00 flour
  • 1 egg
  • 1 egg yolk
  • pinch of salt
  • 5mls water
for the filling
  • 200g baby spinach (cooked weight = 80g)
  • 100g ricotta
  • Pinch of nutmeg
  • salt and freshly ground black pepper to season
  • 4 egg yolks
Method
for the ravioli
  1. Mix together the flour, egg, egg yolk, salt and water until a dough forms
  2. Wrap in cling film and rest in the fridge for 30 minutes
for the filling
  1. Wash and pan fry the spinach until wilted
  2. Set aside to cool
  3. Squeeze out any excess moisture and chop finely
  4. Mix in the ricotta and the nutmeg
  5. Season generously and mix in thoroughly
  6. Place into a piping bag and snip of the edge
  7. Divide the pasta dough into 2 pieces
  8. Laminate each piece with your pasta machine until the dough is silky
  9. Roll out each piece until the thinnest setting on your machine (I go up to number 8)
  10. Cover the one piece with a damp cloth until needed
  11. Divide the dough into 4 squares
  12. In the middle of each square pipe a circle of the spinach and ricotta mix, large enough to fit and egg yolk
  13. You will have enough mixture to do a double layer
  14. Now gently place an egg yolk into the circle and sprinkle with some salt
  15. Cut 4 squares of pasta from the other piece and spray with water
  16. Place each square gently over the filling and seal, making sure there are no air pockets
  17. Cut into your desired shape
  18. Cook in salted boiling water for 3 minutes
My Notes
We served this with a burnt basil butter which was made by placing fresh basil leaves and a generous amount of butter into a frying pan. It was heated until the butter turned brown and the basil leaves were crispy

Click on the links for conversions and notes.

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44 thoughts on “Recipe For Egg Nest Ravioli

  1. looks stunning

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    1. Thank you Usha 🙂

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  2. What a gorgeous recipe! I’m having company over next week and I might just try my hand at these!

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    1. I hope you enjoy making and tasting them Monet 🙂

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  3. I so want to make my own pasta! This ravioli egg nest looks amazing, I can only imagine how delicious it taste. Your pictures are beautiful. Those nests are perfect 😀
    Cindy @ Pick Fresh Foods sharing the blog ♥ Buttermilk Drop BiscuitsMy Profile

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    1. Thank you so much for the compliment Cindy. I hope you get to make your own pasta soon 🙂

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  4. How clever!!! Beautifuuly done.
    minnie@thelady8home sharing the blog ♥ In my kitchen…..July 2014My Profile

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    1. Thank you so much Minnie, and thank you for the visit 🙂

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  5. That look outrageously good Tandy! And what patience too 🙂

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    1. Thanks Tanya, they were well worth it 🙂

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  6. Love this idea!! Will be trying soon!

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    1. Please let me know how it works out Ami 🙂

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  7. Wow, these ravioli sound amazing! I always love a runny egg yolk.
    Mary Frances sharing the blog ♥ Community Spice Co. Scallops and Roast Chicken RecipesMy Profile

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    1. Thank you Mary Frances 🙂

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  8. I adore eggs and have never seen a ravioli like this. Bookmarking this page for when cooler temps come back.

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    1. I hope you enjoy making them Tammy 🙂

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  9. Wow!! These are so fun!!

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    1. Thanks Joanne 🙂

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  10. I’ve seen these on Italian TV. Tandy, yours turned out fantastic! Probably not easy….

    ela h.

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    1. Thank you Ela, they are not that difficult once you get the piping under control 🙂

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  11. That was so creative, Tandy! I just love to take a fork and start digging in :). Thanks for sharing this pretty ravioli!

    Julie
    Gourmet Getaways
    Gourmet Getaways sharing the blog ♥ Charlie Bar & Bistro BaliMy Profile

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    1. Thank you for the compliment Julie!

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  12. this is really fabulous tandy. looks so good.!
    sherry from sherryspickings sharing the blog ♥ Form7even CafeMy Profile

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    1. Thank you Sherry 🙂

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  13. Such an interesting and delicious idea Tandy 🙂 xx

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    1. Thank you Tami xox

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  14. Wow, these pictures are awesome! Homemade pasta never fails to impress 🙂

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    1. Thank you so much for the compliment Medha 🙂

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  15. What a sophisticated dish Tandy, love everything about this!
    cheri sharing the blog ♥ Slow-Cooked Salmon with Rutabagas and Swiss ChardMy Profile

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    1. Thank you so much Cheri 🙂

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  16. This is so impressive, Tandy! I suppose you cook the pasta just long enough to cook the egg but so that it is still nice and runny. Making my own pasta is definitely on my food bucket list. It’s one of those things that I’d love to do but am still a bit nervous about, for some reason. I reckon I need to get over that and just have a go!

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    1. If you lived closer Helen I would invite you over for a pasta making session. It is so much easier than you think, and so rewarding 🙂

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  17. What a cute idea 😀
    I smiled before I even read the title! How are you always so deliciously creative??

    Cheers
    Choc Chip Uru
    Choc Chip Uru sharing the blog ♥ CCU Undercover: Sushi Train, Dee WhyMy Profile

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    1. Thanks for the wonderful compliment Uru, I just like to make interesting dishes 🙂

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  18. I’ve never made ravioli before so I’m eager to try my hand at yours.

    I’m particularly intrigued by your burnt basil butter sauce, sounds so good and yet I’ve never thought to use basil in this way before. And I have a ton of it growing in my garden that needs to get used!
    Laura @ Raise Your Garden sharing the blog ♥ Do You Eat Salad Everyday?My Profile

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    1. The very reason I used basil was that I had an abundance at the time. I am sure it will work with most soft herbs 🙂

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  19. Wow, that looks like something out of MasterChef! YUMMY 🙂

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    1. Ah, *blush*. Thank you so much Mel 🙂

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  20. What a beautiful and delicious meal you created…well done!

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    1. Thank you Karen 🙂

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  21. Fabulous meal!
    Have a happy week ahead Tandy.
    🙂 Mandy xo

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    1. Thank you Mandy xox

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  22. This lovely Tandy and I can just imagine how delicious it is with the egg forming the sauce – unfortunately JR is not big on pasta one of the few things he doesn’t look pleased to see on the table so not sure if I will be making it anytime soon, alas. Will just have to dream about it:)
    Rachel (Rachel’s Kitchen NZ) sharing the blog ♥ Beef, Bacon & Carrot CasseroleMy Profile

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    1. I so understand about not making dishes that someone you live with does not enjoy!

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