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Stuffed with cheesy spinach and a runny egg yolk, this freshly made ravioli is perfect for an Easter brunch!
Save this recipe: https://taste.md/2oZ7Qyj
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
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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