Surprise giant raviolo

Surprise giant raviolo

Raviolo con sorpresa

By
From
Pasta
Serves
4
Photographer
Laura Edwards

It took me only one glance to steal this idea (yes, this happens sometimes) from the chef of the legendary San Domenico restaurant in Imola about twenty-five years ago. I used to serve this dish in my Neal Street Restaurant some twenty years ago, with the addition of truffle, and ex-customers of the restaurant still remember it with pleasure. Obviously, you will have to make fresh pasta.

Ingredients

Quantity Ingredient
1/2 recipe Fresh egg pasta
salt and pepper, to taste
40g parmesan, freshly grated

Filling

Quantity Ingredient
600g fresh spinach
300g mascarpone or ricotta cheese
15g parmesan, freshly grated
A pinch freshly grated nutmeg
4 bright yellow egg yolks

Sauce

Quantity Ingredient
50g unsalted butter
10 fresh sage leaves

Method

  1. Roll out the pasta dough, by hand or machine, to 2mm thickness. Cut out 8 circles of 11cm in diameter (this is easy if you have a bowl the right size). Cover with a tea towel until ready to use and cook.
  2. Prepare the filling by boiling the spinach very briefly in salted water. Drain very well (squeezing to get out as much water as possible), then cool and chop very finely. Mix this in a bowl with the mascarpone, Parmesan and nutmeg. Put into a piping bag.
  3. Make a circle of filling with the piping bag on the centre of one pasta circle, leaving enough space in the middle for the egg yolk. Squeeze another circle of filling on top of the first, still leaving the space for the egg yolk. Together these should be about 1.5cm high. Place the egg yolk, very carefully, in the space left for it. Brush the pasta with water all around the filling. Place a second circle of pasta on top and gently press around to bond the sheets together without squashing the centre, or use a fork. You will have a giant raviolo. Repeat with the remaining pasta circles and filling, to make four giant ravioli in all.
  4. Cook the ravioli by gently placing in a large pan of boiling salted water – one or two at a time – and simmering for 5 minutes. After this time the pasta will be cooked and the egg yolk still soft.
  5. Put the butter and sage leaves in a small frying pan and heat gently until the butter foams. Put one raviolo on to a warmed plate, pour the hot foaming butter on top. Season and then sprinkle with some Parmesan. The surprise is the ‘explosion’ of the brightly coloured yolk when you tuck in with your fork.

Alternatives

  • You could use anything you like as the filling, along with the egg yolk. A cooked fish mixture would be nice, and a particular favourite of mine is sautéed pork sausage mixed with cooked shredded Brussels sprouts…
Tags:
Antonio
Carluccio
pasta
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again