Uovo in raviolo: a beautiful round of pasta, a ring of creamy ricotta and vibrant spinach and an intact, perfectly runny egg yolk. Delicious, stunning and surprisingly easy to accomplish.
You may be able to buy all sorts of ravioli from the supermarket these days but I can guarantee you will never find any with a runny yolk. Yet, don’t despair, you don’t have to find an Italian restaurant to see that creamy golden joy pouring out into your pasta bowl; with a little patience and a lot of fun, these perfect little parcels of happiness can be made for friends and family with surprising ease at home – and you will leave your guests talking about the dish for weeks.
I really mean it when I say anyone can make this. If anything, it’s easier than regular ravioli as you don’t need to make nearly as many, just one or two for each serving.
Pair with delicate English asparagus and crisp rotolada pancetta to complete the dish.
Unfortunately it all disappeared before I had a chance to take a photo of the glorious runny yolk when the ravioli was cut open but your own results will speak for themselves.
what you’ll need
Equipment: Pasta machine. Mixing bowls. Saucepan and frying pan. Large/medium circle cutter. Sieve. Electric mixer (if you’re feeling lazy).
uovo in raviolo: makes 10 large ravioli serving 3-4 as a main dish.
- bunch of fresh asparagus
- 150g rotolada pancetta, cubed
- white wine
for the pasta: using the simple fresh pasta recipe
- 200g ’00’ flour
- 2 large eggs
- 1 tsp extra virgin olive oil
- pinch of salt
for the filling:
- 1 bag organic spinach
- 250g ricotta
- 1 garlic clove, minced
- 15g parmesan, grated
- 10-12 egg yolks
Preparing the filling:
In a saucepan over a medium/hight heat, add a knob of butter and then your garlic and spinach. Season and stir until the spinach has wilted. Strain, reserving the liquid for the sauce.
Chop your strained spinach and mix with the ricotta and parmesan. Chill in the fridge while you prepare you pasta.
Preparing the pasta:
Use the simple fresh pasta recipe to make a lasagne sheet. With a large cutter, cut twice as many circles as the ravioli you want to make.
For each ravioli: use 2 pasta circles.
- Spoon a portion of your spinach/ricotta mix onto one ravioli slice. Make a crater in the centre and place an egg yolk within.
- Brush the edge with water and lay the second pasta circle on top. Pinch the edges together, squeezing out any air.
If you have any leftover pasta sheets or you are looking to make the dish a little more wholesome complement the uovo parcels with simple spinach and ricotta ravioli in smaller circles.
Over a gentle heat toss in the rotolada pancetta to let the fat render. After a couple of minutes increase the heat and continue to fry. After 3 minutes, add the finely chopped shallot and asparagus. When the pancetta starts to crisp (after a couple more minutes) pour in the reserved spinach water and a splash of white wine to deglaze the pan.
Meanwhile into boiling water, add a few pinches of salt and a splash of olive oil.
Gently add the ravioli and turn the water down to a simmer.
Cook for 1 and half minutes and transfer to a hot pan with a little oil/butter. Spoon in some pancetta and a little liquid and fry for 1 minute.
Transfer to warm plates and top with a little more pancetta, a few asparagus spears and a drizzle of the liquid from the pan to serve.