Raviolo with fondant yolk
Ingredients
(With these doses I made 6 ravioli)
Make the egg pasta with
2 eggs and 200g flour and salt qb
Roll the dough very thin
For the filling
Mix:
200g of spinach, cooked with oil, garlic and salt
200g ricotta
100g Parmesan
salt and pepper qb
1 egg
For the dressing
200g Pecorino, butter, pepper, sage qb
You can use truffle oil and “Cruschi” peppers.
Recipe presentation
This raviolo with fondant yolk, spinach and cacio e pepe is one of the dishes that gave
me the most satisfaction!
Method
Add everything in the hated sac a poche with a large filler neck.
Use 1 yolk for each raviolo.
Roll the dough very thinly making rectangles, in the middle.
Gently lay the yolk.
Brush the edges with water.
Close with a fork as well.
Put on the fire a pot full of hot water and when it boils, salt and place the raviolo with a slotted spoon, one by one for 3 minutes.
I drained and seasoned. I cut it and I cried.
