Egg Nest Ravioli Made With Spinach

Do not feel intimidated to attempt this recipe for egg nest ravioli.. Really, the hardest part is ensuring you seal the pasta properly, without breaking the yolk. And to do that you just need to be gentle.

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
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Egg Nest Ravioli

Recipe Category: Italian
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

for the ravioli

  • 150 g 00 flour
  • 1 egg
  • 1 egg yolk
  • 1 pinch fine salt
  • 5 mls water

for the filling

  • 200 g baby spinach, cooked weight = 80g
  • 100 g ricotta
  • 1 pinch ground nutmeg
  • salt and freshly ground black pepper to season
  • 4 egg yolks

Method

for the ravioli

  • Mix together the flour, egg, egg yolk, salt and water until a dough forms
  • Wrap in cling film and rest in the fridge for 30 minutes

for the filling

  • Wash and pan fry the spinach until wilted
  • Set aside to cool
  • Squeeze out any excess moisture and chop finely
  • Mix in the ricotta and the nutmeg
  • Season generously and mix in thoroughly
  • Place into a piping bag and snip of the edge
  • Divide the pasta dough into 2 pieces
  • Laminate each piece with your pasta machine until the dough is silky
  • Roll out each piece until the thinnest setting on your machine (I go up to number 8)
  • Cover the one piece with a damp cloth until needed
  • Divide the dough into 4 squares
  • In the middle of each square pipe a circle of the spinach and ricotta mix, large enough to fit and egg yolk
  • You will have enough mixture to do a double layer
  • Now gently place an egg yolk into the circle and sprinkle with some salt
  • Cut 4 squares of pasta from the other piece and spray with water
  • Place each square gently over the filling and seal, making sure there are no air pockets
  • Cut into your desired shape
  • Cook in salted boiling water for 3 minutes

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

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