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2020-08-13 / test@t
Ravioli with egg and ricotta
Do you want to surprise your guests and be known as a virtuoso culinary specialist? Then make the egg ravioli according to our recipe. But we advise you to keep the filling a secret, let the guests cut the dough themselves and wonder how you managed to put the liquid yolk in the ravioli.
Ingredients
- 400 g ricotta
- 5 sprigs of basil
- 1/4 cup grated Parmesan cheese
- 6 sage leaves
- 3-4 feathers of green onions
- 1 tbsp. l. lemon juice
- 2 tsp grated lemon zest
- 1/4 tsp dried chili flakes
- 2 cloves of garlic
- salt
- 1 egg
- 8 yolks
- olive oil
- basil
- grated parmesan
- 400 g canned tomatoes in s / s
- 120g smoked brisket or bacon
- 3 cloves of garlic
- 1/2 tbsp sugar
- olive oil
- salt, freshly ground black pepper
- 300 g flour 00 and a little more for rolling out the dough
- 3 eggs
- 3 yolks
- 1/2 hour l of salt
STEP-BY-STEP COOKING RECIPE
Step 1
1. Make a pasta dough. Sift flour with a slide onto a work surface and make a depression. Break eggs and yolks into it, add salt and begin to knead the dough with a fork. Continue kneading the dough with your hands until smooth. Add a little flour if necessary. Divide the finished dough into two parts, roll each into a ball, and then flatten into a disc. Wrap in plastic wrap and refrigerate for 1 hour.
Step 2
2. For the sauce, cut the brisket into small cubes, peel and finely chop the garlic. Heat the olive oil in a saucepan over medium heat. Add the brisket with garlic and fry, stirring occasionally, until golden brown, 5-6 minutes.
Step 3
3. Peel the tomatoes, mash and add to a saucepan. Season with sugar, salt and pepper, bring to a gentle boil. Cook the sauce for 20 minutes, until thickened.
Step 4
4. For the filling, finely chop the basil leaves, sage and green onions. Place all of the filling ingredients except the yolks in the bowl of a food processor and blend until smooth. Transfer the filling to a pastry bag and refrigerate.
Step 5
5. Roll out one piece of dough into a 4 mm thick layer and cut into 8 squares with a side of 10 cm.
Step 6
6. Place 4 squares in front of you, cover the rest with a towel. Squeeze 1/8 of the filling into the center of each square, not reaching the edges. Place the yolk on top of the filling.
Step 7
7. Brush the edges of the dough with water. Cover the filling with the remaining squares and press the dough around the edges and around the filling. Using a 10 cm dish, cut out the round ravioli. Put the finished ravioli on a board sprinkled with coarse flour or semolina. Also prepare the ravioli from the second part of the dough.
Step 8
8. In a wide saucepan, boil water, season with salt and boil the ravioli until tender, 4 minutes. The paste should be cooked and the yolk should remain runny. While the pasta is cooking, heat the sauce.
Step 9
9. Place some tomato sauce on a plate. Use a slotted spoon to carefully remove the ravioli, let the water drain slightly and transfer to the sauce. Drizzle the ravioli with olive oil and sprinkle with Parmesan cheese. Add the basil leaves and serve immediately.
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