Egg yolk ravioli with pea & ricotta filling

Egg yolk ravioli with pea & ricotta filling

Total: 1 hr 40 min. | Active: 40 min.
vegetarian
Nutritional value / person: 404 kcal
, Fat: 27 g
, Carbohydrate: 24 g
, Protein: 13 g

It's no secret that peas and mint go together beautifully. Add in creamy ricotta and runny egg yolk, and you have the ultimate flavour sensation. These egg yolk ravioli make an ideal starter when you're cooking for guests and want to treat them to a taste of spring.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pasta dough

60 g white flour
40 g pasta flour
1 egg

Filling

1 tbsp butter
1 shallot
1 garlic clove
80 g frozen peas, slightly defrosted
125 g ricotta
2 sprigs peppermint
¼ tsp salt
a little pepper

Ravioli

4 fresh egg yolks
a little fresh egg white

To cook the ravioli

salted water, boiling

To serve

60 g butter
50 g frozen peas, slightly defrosted
20 g cress
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How it's done

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Pasta dough

Mix the flour, tip out onto the work surface and create a well in the centre. Slide the egg into the well. Starting from the inside of the well, gradually combine the flour with the egg to form a thick paste. Mix in the remainder of the flour. Knead the dough for approx. 10 mins. until it is smooth and no longer sticks to your hands. Shape into a ball, cover and leave to rest at room temperature for approx. 1 hr.

Filling

Heat the butter in a pan. Briefly sauté the shallot and garlic. Add the peas and cook for approx. 10 mins. Empty the peas into a bowl, roughly mash with a fork. Add the ricotta and mint, mix, season and leave to cool.

Ravioli

Using a pasta machine, roll out the dough into wafer-thin strips approx. 12 cm wide. Using a cutter, cut out 8 circles (approx. 11 cm in diameter). Shape the filling into a nest in the centre of 4 of the circles. Carefully slide the egg yolks into the nests. Brush the edges with egg white. Place the remaining circles neatly on top, press the edges down firmly, carefully pressing out any trapped air.

To cook the ravioli

Cook the ravioli in simmering salted water for approx. 3 mins., carefully remove with a slotted spoon, transfer to dishes.

To serve

Heat the butter in a pan until it foams and smells nutty. Add the peas. Drizzle the butter on top of the ravioli, garnish with cress.

Good to know
Note: Use the egg whites to make meringues.
Note: Use the remainder of the pasta dough in soup.
Tip: Shave the parmesan into thin strips using a peeler, sprinkle on top.

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