Egg Yolk Raviolo with Sage Butter

This luxurious pasta dish — an oversized raviolo with a runny egg yolk inside — was made famous at the legendary restaurant, San Domenico. Here, it’s adapted to feature sage in the brown butter, adding an aromatic, herbal twist.

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Keyword: Pasta, Egg, Vegetarian, Raviolo

Category: Appetisers, Pasta

Course: Appetizers, Hot, Vegetarian

Cuisine: Italian

Prep Time: 30

Cook Time: 5

Total Time: 35

Servings: Servings

Calories: 518kcal

Author: MJF

Cost: £5.00

Equipment

1 Large Mixing Bowl
1 Pasta Roller
1 Medium Mixing Bowl
1 Saucepan, to cook raviolo
1 Frying Pan, for sauce

Ingredients

100 g “00” Flour ¾ cup
3 Eggs
Pinch of Salt
Filling
75 g Sautéed Spinach finely chopped (½ cup)
125 g Ricotta ½ cup
85 g Parmigiano Reggiano grated and divided (3 oz)
4 Large Egg Yolks
Pinch of Nutmeg
Salt & White Pepper to taste

For Serving

100 g Unsalted Butter 3½ oz
8 Fresh Sage Leaves
Extra Parmigiano Reggiano to garnish

Instructions

Make the Dough

Place the flour and salt in a bowl, make a well and add the eggs. Mix to a shaggy dough, knead until smooth, wrap and rest for 30 minutes.

Prepare the Filling

Combine spinach, ricotta, half of the Parmigiano, nutmeg, salt and white pepper. Mix until smooth.

Assemble the Ravioli

Roll the dough thinly. Cut 8 squares about 12 cm (5 in). Place a spoonful of filling in the centre of 4 squares, creating a small nest. Gently nestle an egg yolk into each. Brush edges with water and top with remaining squares, pressing to seal well and expelling air.

Cook

Bring a large pan of salted water to a gentle boil. Carefully slide in the ravioli and cook for 3–4 minutes until the pasta is just tender.

Finish the Sauce

Meanwhile melt the butter in a pan over medium heat with the sage leaves until the butter turns nutty brown and the leaves are crisp.

Serve

Lift ravioli carefully with a slotted spoon. Plate one per person, spoon over the sage butter, scatter with remaining Parmigiano and garnish with the crisp sage leaves

Nutrition

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Egg Yolk Raviolo with Sage Butter