Soft Egg Ravioli Recipe

soft egg ravioli

  • Flour
  • Truffle Oil
  • Eggs
  • Ricotta Cheese
  • Parmesan Romano Cheese
  • Smoked Bacon
  • Salt
  • Black Pepper
  • Fresh Sage Leaves
  • Garlic
  • Shallots
  • Spinach
  • Butter

 

 

 

 

 

Normally I stick with easy gourmet recipes and this one isn’t difficult it just takes some time. You have to make the ravioli dough, the ravioli stuffing and the ravioli topping or sauce. Then you get to put it all together and make it look nice. Nothing complicated here just be prepared to spend some time in the kitchen. The raviolis will need to be big in order to hold the cheese in a donut shape large enough to fit an egg yoke in the center. Find something in your kitchen that will cut a 5 inch diameter circle. Then find something else that will cut a 4 inch diameter circle. The bottoms will be smaller than the tops so that the tops can fold over the egg and cheese and still reach the bottom. The exact sizes aren’t so important just be sure you make the tops bigger than the bottoms. This ravioli with soft egg recipe works as an elegant substitute for bacon and eggs for breakfast. It is also good for any meal and it is sure to impress your guests.

 

ravioli dough ravioli filling ravioli topping ravioli with egg yoke ravioli with egg

 

 

 

 

 

 

 

softeggravioli

 

 

 

 

 

 

 

 

 

 

  1. Ravioli bottoms are 5 inch diameter
  2. Cheese and spinach ravioli filling
  3. Bacon, butter and scallion ravioli sauce
  4. Add the cheese in a donut shape
  5. The dough on top must be 1-inch bigger
  6. Best ravioli ever

 

Make the ravioli dough:

4 cups of unbleached flour
6 eggs
1/2 tablespoon olive oil
1/2 teaspoon salt

Mix everything and form a ball then divide that into about 10 smaller balls and run them through a press to make flat noodles. Separate each flat pasta sheet with parchment paper and cover with a damp towel. Later you will cut the flat pasta sheets into 5 inch and 4 inch diameter circles. You can use a lid from a jar or anything round to make your circles. The smaller circle will be the bottom.

Make the ravioli sauce:

2 slice of bacon (one slice for each ravioli) The quantities of ingredients for the sauce will make enough for two raviolis. The other ingredient lists will make enough for about 10-12 so you can freeze some. One serving is one ravioli.
1 tablespoon butter
1/2 sliced shallot
1 garlic clove
3 sage leaves
A few drops of truffle oil

First cut the bacon into 1/2 inch cubes then cook. Stop cooking before it becomes crispy and hard. Now remove the liquid (bacon fat) and then add all the remaining ingredients to the pan with the bacon and cook 2-3 minutes on medium low heat.

Make the ravioli filling:

1 cup ricotta cheese
1 pound fresh spinach
1 small shallot minced
1 tablespoon butter
16 oz of spinach
1 cup grated Parmesan
1 teaspoon nutmeg
Salt & Pepper to taste

First cook the spinach in a no stick pan until the leaves get smaller and become dark green. If needed you can use a little olive oil or butter. Then just mix everything else together with the spinach in a big bowl.

Now that all three things above are ready put the 4 inch pasta circle in place on top of a parchment paper square. Add the filling in the shape of a donut leaving space around the outside edge of the donut shape where the top and bottom pasta sheets will meet. Put an egg yoke in the center of the donut shaped cheese filling. Now put the 5 inch pasta sheet on top and press it down in place on all the sides as shown in the pictures above. Once you have all the sides pressed down so that nothing will leak out you can boil them in water until they are done. This will be only a few minutes because you don’t want a hard boiled egg, you want the yoke soft. Then when you remove it from the boiling water put it on a plate and top with sauce.