- Home
- Recipes
- Meat and poultry
- Hidden-egg-yolk ravioli with crispy sage and ’nduja oil
Hidden-egg-yolk ravioli with crispy sage and ’nduja oil
Published: February 1, 2018 at 6:14 PM
Save recipe
Serves 2
A little effort
Total time: 1 hr
+ resting
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Check out this impressive homemade ravioli recipe with egg yolk and crispy sage. Putting egg yolks into the middle of the ravioli means that they burst when cut into, mixing with the ’nduja and ricotta to give you a delicious sauce
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try this recipe for hidden egg ravioli, then check out our classic homemade ravioli, butternut squash ravioli, ricotta ravioli and more delicious ravioli recipes.
Ingredients
Nutrition
- 50g ’nduja
- 2 tbsp extra-virgin olive oil
- 6 leaves sage
PASTA DOUGH
-
150g '00' flour
plus extra for dusting
-
1 whole egg
-
2 (keeping the whites) egg yolks
FILLING
-
150g ricotta
-
25g parmesan
finely grated, plus extra to serve
-
1 clove garlic
crushed
-
a good grating nutmeg
-
½ lemon
zested and 1 tsp juice
-
4 egg yolks
Nutrition: per serving
- kcal885
- fat55.8g
- saturates19.9g
- carbs61.3g
- sugars2.7g
- fibre3.3g
- protein32.7g
- salt2.6g
Ad
Method
-
step 1
To make the pasta dough, put the flour into a bowl with 1/2 tsp salt and make a well in the middle. Break in the whole egg and add the egg yolks, and whisk gently with a fork, gradually bringing in more flour. Once the dough starts to clump, bring it together with your hands until you have a rough dough. Add a little egg white if it feels dry. Once the dough is coming away from the sides of the bowl cleanly, knead for 10 minutes until smooth and elastic. Wrap in clingfilm and chill.
-
step 2
Whisk together all of the filling ingredients, except for the egg yolks, season and put into a piping bag with a 1cm-wide nozzle.
-
step 3
Cut the pasta dough into 2 pieces and put both through a pasta machine starting on the widest setting, running the dough through twice on each setting until the second-to-last setting.
-
step 4
Lightly flour the worksurface and put the 2 sheets of pasta running horizontally to you, one in front of the other. On the nearest sheet, pipe 4 x 5cm wide rings of the filling, piping another ring directly on top of each, so that you have a 2cm-high holder for an egg yolk. Leave approximately 8cm between each ravioli as you will need to cut them out. Gently drop each yolk into its ricotta nest. Run a wet finger around the filling – this will help the pasta stick.
-
step 5
Lift the second sheet of pasta on top and gently mould the pasta around the filling, trying not to leave any air bubbles inside the ravioli. Use a 10cm-round cutter to cut out ravioli.
-
step 6
Put the ’nduja and olive oil in a cold frying pan, and heat until the fat has rendered from the ’nduja, breaking it up with a wooden spoon as you go. Add the sage leaves and cook in the oil for a minute.
-
step 7
Heat a large pan of boiling salted water and drop in the ravioli. Cook for 3 minutes, then scoop out using a slotted spoon.
-
step 8
Serve the ravioli with the ’nduja oil, crispy sage and extra parmesan, if you like.
’Nduja is a spicy, spreadable salami – buy from Italian delis, ocado.com and elsewhere online.
Check out more of our best Valentine's Day recipes here...
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue