Raviolone with dark yellow: the recipe for a starter with ricotta and spinach

He dark yellow ravioli it’s a first course original and hearty chefs concocted for us by Chef Michele Ghedini; it is a ravioli enriched with a stuffed with ricotta and spinach and with the addition of creamy egg yolk. During cooking, the yolk does not cook completely, remaining, in fact, fondant: when you cut the ravioli with a fork, the yolk will come out, giving the dish creaminess and flavor. As it is a hearty dish, all you have to do is serve only one ravioli per dinner. In our recipe, we have created a simple and tasty condiment with hazelnut butter and parmesan to which you can add a pinch of ground pepper.

Here are the steps to make it happen and surprise parents and friends.

How to make dark yolk ravioli

Start with the fresh egg pasta: make a fountain with the flour and add the eggs, a pinch of salt and a drizzle of oil 1. Mix the ingredients 2 and, when the dough is ready, cover it with plastic wrap 3 and place it in the refrigerator for at least 30 minutes.

Meanwhile, brown the spinach in a pan with a drizzle of oil and a pinch of salt (4), then drain well and cool.
Mix them with part of the ricotta (5), mix them with the remaining ricotta, a little grated cheese, a yolk, nutmeg, salt, pepper (6).

Put everything in a piping bag 7. Roll out the dough very thinly 8create crowns of ricotta and put the egg yolk inside and a pinch of salt on it 9.

Brush with egg white around the filling and cover with the dough, sealing well ten. Make the ravioli with a cookie cutter 11 and cook them in salted boiling water for 2 minutes 12.

Separately, in a small saucepan, brown the hazelnut butter over low heat 13. Drain the ravioli 14, place it in a deep plate and sprinkle with parmesan and hazelnut butter. Dark yellow ravioli are ready to be served 15.

Advise

You can season ravioli with dark yolk with melted butter and salvia or refine the seasoning by adding black or white truffle sliced.