My appetite for Italy
My appetite for Italy
Raviolo crowned with an egg yolk
Recipes by category
Ingredients:
3/4 cup (200 g) of 00 flour (available at Dante, Jean-Talon market and Atwater market)
2 eggs
1 pinch of salt
Fine semolina to dust the work surface
Making the dough:
Place the flour and salt on a work surface and make a big nest. Break two eggs in the nest then whisk the eggs and mix them gradually to the flour with a fork.
When the flour and eggs are coarsely mixed, knead the dough by hand 5 to 8 minutes or until it has a silky smooth consistency (to know if it is ready, insert a finger in the dough. If dough sticks on finger, add a little flour and continue kneading). Wrap the dough in plastic wrap and let stand 30 minutes (see Useful tips: Fresh dough).
Cut the ball of dough in half. Using a pasta machine, run one half of the dough through the machine at the largest opening. Always put semolina on the work surface and the dough to prevent it from sticking. Fold the dough in thirds and run it through the machine again at the same opening. Do this twice. The dough will have a perfect rectangular shape to continue. Lower opening one notch. Run the dough through the machine once and repeat until the second to last opening. You must see your hand through the dough, but it should not be too thin for it to break during cooking. Place dough on a work surface dusted with fine semolina. Repeat with the second ball of dough.
Make sure not to break the outer rim of the nest as the eggs would run on all sides.
Making the stuffing:
In a saucepan, cook the spinach leaves in a little water. Let them cool, then squeeze them in your hands to remove the water (you must remove all the water otherwise the ravioli will fall apart during cooking). Finely chop the spinach leaves. Mix all ingredients except the egg yolks. Place the mixture in a piping bag. or in a ziploc to which you cut out the bottom corner. Keep in refrigerator.
Cooking the ravioli:
In a large pot, simmer 4 liters of water, then add a handful of salt. The water must not boil as a strong boil could break the ravioli. Gently place the ravioli on a parchment paper and slowly slide it into the water. Cook 3 to 4 minutes.
Serve ravioli on asparagus with Butter and sage sauce.
Dust the work surface with semolina. On one of the sheets of pasta, make four rings of 2.5 cm high. In each ring, place one egg yolk.
Brush water around the rings then place the second sheet of dough on top while removing any air pockets. Cut the dough in a circle around the rings.
Making the ravioli:
If the ravioli are not cooked within 30 minutes of their preparation, place them in the refrigerator. Do not prepare the day before because the flour oxidizes and blackens.
Enjoy your meal!
Ingredients for the stuffing (serves 4):
1 cup (250 g) of spinach leaves
1/2 cup (125 g) of ricotta
3 tbsp. (45 g) of parmigiano reggiano (see Useful tips: Parmigiano reggiano)
4 bio egg yolks
1 pinch of salt
1 pinch of nutmeg