Ravioloni all’uova e spinaci
Makes 8 Pieces
Ingredients:
- 2 sheets Italian Market pasta, fresh or if frozen, unthawed
- 9 egg yolks
- 1 tbsp extra virgin olive oil
- 1/2 cup sliced almonds
- 1 clove garlic, minced
- 10 oz fresh spinach, rinsed, chopped
- 1/4 cup grated Parmigiano-Reggiano
- pinch sea salt, or to taste
- pinch freshly ground black pepper, or to taste
- 8 oz ricotta cheese
For sauce, use Italian Market Asiago Cream Sauce, or prepare:
- 2 tsp cornstarch
- 2 cups whole milk, cold
- 1 cinnamon stick, or 1/4 tsp cinnamon
- 5 oz Castelmagno, or similar, cheese, diced
- 1/4 cup Parmigiano-Reggiano, grated
Method Ravioloni:
- Bring fresh pasta to room temperature
- Line 8 cups in a muffin tin with plastic wrap. Place an egg yolk in each of the lined indentations and place tin in the freezer
- In a large skillet heat the olive oil and cook the almonds with the garlic until lightly browned and fragrant. Add the spinach and cook until wilted and the liquid has evaporated
- Transfer mixture to a bowl and stir in the Parmigiano-Reggiano. Season with salt and pepper to taste and let cool
- When the mixture is cool, stir in the ricotta
- Cut each pasta sheet into 4 squares approximately 4″ by 4″ wide; total 16 squares
- Lightly beat the remaining egg yolk and brush the top of each square of pasta
- Divide the spinach and ricotta mixture amongst the centre of 8 squares of pasta, on the egg-brushed side
- Place a frozen egg yolk on top of each mound of filling and cover with another square of pasta, egg-wash side down
- Finish the edge of each square of pasta with a ravioli cutter or fork
- Bring a large pot of salted water to boil and cook the Ravioloni in the water for 5 minutes
Method, Sauce:
- Dissolve cornstartch in 1 tbsp of milk
- Place remaining milk in a saucepan and bring to just under the boiling stage and maintain a simmer
- Whisk in the cornstarch mixture and add the cinnamon stick, or gound cinnamon, and Castelmagno cheese
- Whisk continuously until the sauce thickens; add the Parmigiano-Reggiano
- Discard the cinnamon stick if using
To Serve:
- Place some of the cheese sauce on each plate
- As the Ravioloni are cooked use a skimmer or slotted spoon to transfer them to each of the serving plates
- Serve immediately topped with extra Parmigiano-Reggiano