Egg Yolk Ravioli | Hump Day Meals - Topless Baker

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  • Uploaded 11 months ago in the category Kitchen

    Stuffed with cheesy spinach and a runny egg yolk, this freshly made ravioli is perfect for an Easter brunch!

    Save this recipe:

    For the pasta
    1 cup 00 flour
    ½ cup semolina flour
    5 tsp olive oil
    4 egg yolks
    ¼–½ cup water
    For the filling
    ½ cup ricotta
    ½ cup wilted spinach
    4 Tbsp Parmesan
    Fresh nutmeg
    Salt & pepper
    4–6 egg yolks

    1.) To make the fresh pasta, add the two flours to a bowl with the olive oil and egg yolks, and mix until it clumps together.
    2.) Slowly add the water until all of the flour is absorbed.

    Knead for 5 minutes until smooth.

    Set in the fridge for 1 hour.
    3.) Make the ravioli filling.

    In a bowl, mix all the ingredients together (excluding the yolks) until you have a smooth mixture.
    4.) Cut pasta dough in half and roll out each one into two thin sheets.
    5.) Add the ricotta mixture to a piping bag, and pipe a small, circular wall of mixture in the middle of the dough.

    Drop an egg yolk in the middle.
    6.) Brush a bit of water around the edges, then lay the second piece of pasta dough over the top, sealing it with your hands.
    7.) Cut out large ravioli shapes with a cookie cutter, and cook for 2 minutes in salted, boiling water.

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  • eggyolkravioli|humpdaymealstoplessbaker