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Recipe

Raviolo Bergese (Egg-Yolk Raviolo)

Gary Junken

Servings: 12

In these impressive oversized ravioli, spinach and ricotta cheese are combined to make a border for the jumbo-size egg yolk that takes center stage. The pasta is cooked very gently, so the yolk is soft and runny when cut into, blending harmoniously with the butter sauce.

Watch the  Fine Cooking Culinary School Video Series , where the authors show you how to make this dish, as well as eight other handmade pastas.

Ingredients

  • 6 oz. spinach
  • 10 Tbs. unsalted butter
  • Kosher salt
  • Freshly ground black pepper
  • 8 oz. ricotta
  • 1/4 cup grated Parmigiano Reggiano, plus more for garnish
  • 1/4 tsp. freshly grated nutmeg
  • 1 tsp. lemon zest
  • 1 recipe Basic Pasta Dough
  • 12 jumbo egg yolks, egg whites reserved

Preparation

  • Remove the tough stems from the spinach and clean by rinsing in cold water. In a 12-inch sauté pan over medium heat, melt 2 Tbs. of butter; add the spinach and cover to wilt, 3 to 5 minutes. Remove the cover and let the spinach dry out a little, then season with 1/2 tsp. salt and 1/4 tsp. pepper.

    In the bowl of a food processor, combine the ricotta, Parmigiano Reggiano, nutmeg, lemon zest, spinach, and a pinch of salt and pepper, and puree until smooth. Fill a pastry bag fitted with a round tip with the ricotta mixture.

    Divide the dough into 4 pieces. Using a pasta machine, roll the dough out, starting at the widest setting and ending with the second-thinnest setting. Lay out one sheet of pasta and pipe the ricotta mixture into circles on the dough, 1 inch wide and 1/2 inch tall. Place one egg yolk in the center of each ricotta circle. With a pastry brush, brush egg white onto the dough around the filling, being careful not to break the yolk. Press the dough together and make sure to remove all air from inside. Cut out the ravioli with a round fluted cookie cutter.

    Bring 6 quarts of salted water to a soft boil. Working 3 or 4 at a time, gently place the ravioli in the boiling water, cook for 3 minutes, and then remove with a slotted spoon. Repeat for the remaining ravioli. Reserve 1/4 cup of the pasta water.

    In a 2- or 3-quart saucepan, melt the remaining 8 Tbs. butter until it begins to foam. Whisk in the reserved pasta water and cook for 1 minute to emulsify the liquids.

    Place one raviolo on each individual plate, drizzle with the butter sauce, and sprinkle with grated Parmigiano Reggiano. Serve immediately.

Reviews

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Reviews

  • Aguspanghero | 09/20/2017

    can i make this recepie with printed dough?

  • User avater
    luv2cook | 10/24/2011

    Taught this raviolo the other evening...used a different approach. Made 5" round disc first, then proceeded with the recipe. Used my own pasta dough recipe...was a winner by all 9 who attended the "Pasta Night"

  • SteveTN | 10/31/2010

    Created this raviolo as the 1st course at a dinner party for 9 last night. It does make for an impressive start. Creating is remarkably easy if you are comfortable making and handling pasta. Timing was a bit of a challenge as I was not sure how long prior to cooking I could make them and let them sit.A couple of tips. Make sure to make the hole big enough when you pipe the cheese mixture. My first several were too small for the egg yoke to sit properly. Air pockets do make a difference. Try to get all air out when you lay the top pasta sheet down. When cooking make sure to use a low simmer and use a timer. Several were overcooked so the egg yoke did not run.This is easy to make, is a great presentation and tastes good. I will make this again.

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