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:
Chop spinach, or blend into fine pieces and mix with the flour and salt.
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.
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.
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.
Divide your sheet into 4 rectangular pieces.
Usine a piping bag, add ricotta filling and squeeze out in a circle. Place egg yolk inside.
Cover with a second dough sheet.
Use a sunflower ravioli mould to cut your ravioli.
In a hot pan melt the butter until golden and add a pinch of sage.
Cook ravioli in pan of boiling water for 3-4 minutes.
Add to the pan with the sauce for a couple minutes, then serve up with a sprinkle of grated parmesan. [insert yum emoji]