Spinach, Ricotta and Egg Yolk Ravioli
by Zing Kitchen
Some days you want to ditch the shortcut, roll up your sleeves and make some fresh pasta. Maybe today is that day. If not, someday this take on the famous Raviolo Al Uovo will definitely be worth the effort!
Fresh spiced pasta, creamy ricotta, and a rich, runny egg yolk - finished with brown butter perfumed with sage. Go ahead, feel fancy!
- 200g 00 flour
- 2 whole eggs, plus 6 yolks
- 150g ricotta
- 2 handfuls of spinach
- ½ tsp Smoki Seasoning Salt
- Pinch of nutmeg
- 1 tsp cooking oil
- 3 tbsp salt
- 2 tbsp butter
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1 tbsp Hakka-ish Chili Crisp
- 2 sage leaves (optional)
- Rice flour or semolina, for dusting
- For the pasta, put the flour and Smoki on a counter or board in a pile, and make a well in the middle. Add the whole eggs, and with a fork mix them, gently bringing some flour in from the outsides. When the mix is too thick to use a fork, start using your hands and knead it until it's all combined. Continue to do this until it’s smooth, without any lumps. Wrap in plastic wrap, and let rest in the fridge for at least 30 minutes.
- For the filling, heat a pan over a high heat, and add the oil. Add the spinach and saute until completely soft, and set aside to cool. Put the ricotta in a bowl, and add the nutmeg and 2 tsp of salt. If using whole nutmeg (this is better), just a few runs over a microplane is enough. This is potent stuff, you want to barely be able to taste it. Add the lemon zest, and set aside.
- When the spinach cools, squeeze any excess water, and coarsely chop it. Mix it through the filling, and taste for seasoning.
- Take the pasta out of the fridge, cut it in half, and prep it for your pasta roller. Roll it out to around 1cm thick, dust with rice flour/semolina, and then run it through the widest setting on your pasta maker. If there are any lumps, fold it in half and run it through again. Slowly work it through, one setting thinner at a time. You want it thin, but not too thin. The second finest setting is usually what we recommend.
- Take a 4 inch pastry cutter, and cut 6 circles. Cover them in plastic wrap and set aside. Repeat the process with the 2nd half of the dough, but this time the pasta with a pastry cutter thats one size smaller, approximately 3.5 inches.
- Place 1 tbsp of filling on each of the smaller pieces of cut pasta, and use the bottom of a spoon to make a little well in the centre. Place an egg yolk in each of the wells. Use your finger or a pastry brush, dampen the pasta around the filling, so it will stick. Place the bigger pieces of pasta on top, and be careful to push out any air as you seal it.
- Bring a pot of water to a rolling boil, and add the remaining salt. Add the ravioli, and cook until they float, 1.5-2 minutes.
- While they cook, heat a pan over a high heat, and add the butter. When it starts to brown, add the sage leaves, and lemon juice, followed by a splash of the pasta water. Swirl it until its creamy and emulsified, and add the Hakka-ish. You’ll know it’s about to turn brown when it stops bubbling, as all the liquid has boiled out.
- Add the pasta to the pan, and toss to coat in your sauce. Serve, 3 per portion, and spoon over the beautiful, velvety sauce.
Notes: If you don’t have rice flour or semolina, just use regular flour. The semolina and rice flour don’t dry out the pasta as quickly, resulting in a better texture. If there's leftover pasta, just run it through the pasta makers tagliatelle/spaghetti attachment, dust in flour, and dry on a tray. This is considerably better than dried pasta.