Sunflower Ravioli

This month, Vino e Cucina's, Sous Chef, Fabio Zulianello shares his mouthwatering Sunflower Ravioli with spinach, ricotta and egg yolk. Enjoy! [insert yum emoji]

The recipe features a delicious homemade spinach dough, whipped ricotta and spinach with runny egg yolk inside and burnt butter and sage sauce.


Pasta dough: - 200g flour - 2 whole eggs - pinch of salt - 300g spinach, cooked in a hot pan to dehydrate, pressed then leftit to cool with a cloth over it

FILLING: - 150g ricotta, whipped with a fork - pinch of salt, pepper and nutmeg - 200g spinach (same cooking method as dough) - 1 egg yolk per ravioli


For the pasta sheets:

  1. Chop spinach, or blend into fine pieces and mix with the flour and salt.

  2. On a large, lightly floured kitchen surface, pour the flour mixture into a mound and make a well in the centre. Put the eggs in the middle and in a circular motion, gradually incorporate more and more flour.

  3. As the mixture thickens, begin to knead it, incorporating enough flour to make a stiff dough. Knead the dough for about 5 minutes, adding more flour until dough is smooth and slightly tacky but not sticky. Roll out in a big ball, cover with cling wrap and leave it in the fridge to rest for an hour.

  4. Cut the dough into 6 pieces and start to work on one piece at a time on a slightly floured surface with the rolling pin until it is paper thin and rectangular.

  5. Divide your sheet into 4 rectangular pieces.

  6. Usine a piping bag, add ricotta filling and squeeze out in a circle. Place egg yolk inside.

  7. Cover with a second dough sheet.

  8. Use a sunflower ravioli mould to cut your ravioli.

  9. In a hot pan melt the butter until golden and add a pinch of sage.

  10. Cook ravioli in pan of boiling water for 3-4 minutes.

  11. Add to the pan with the sauce for a couple minutes, then serve up with a sprinkle of grated parmesan. [insert yum emoji]

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