Large Ravioli filled with Ricotta and EggSubmitted by red_
Makes 8 servings
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impressive pasta dish - make and serve immediately, the egg creates the sauce when you break into the delicate pasta.. this is a one ravioli serve as a very rich impressive starter
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Ingredients
| 250 |
g plain flour |
| 1 |
pinch of table salt |
| 3 |
large eggs |
| 1/2 |
tablespoon extra virgin olive oil |
| 250 |
g Ricotta cheese |
| 20 |
g parmesan grated |
| 1 |
teaspoon lemon zest |
| 1 |
teaspoon cracked black pepper |
| 8 |
egg yolks |
| 2 |
tablespoons olive oil |
| 2 |
tablespoon fresh thyme |
| 1 |
tablespoon fresh parsley |
Directions
- sift flour - make well, add 3 large eggs and .5 tbspn olive oil and salt - combine, knead till smooth.. allow to rest 10mins (wrapped in cling film - make filling whilst this is resting). Run through pasta machine till very thin.
- Filling - combine ricotta, parmesan, lemon zest and black pepper - divide into 8 serves
- cut pasta sheets into 8 even pieces - on one half of each sheet place a ball of filling, flatten slightly making a well in the centre - place an egg yolk in each well, wet pasta at edges and gently seal.
- place a couple of ravioli's into a large saucepan of boiling water, cook for 15 seconds - pasta is so fresh it will be cooked, serve straight away drizzled with olive oil and sprinkled with thyme
Categories
Pasta, First Course, Valentine's Day, Advance
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Serving Size 106.9g |
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Amount Per Serving |
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Total Carbohydrates 25.6g 9%
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| Vitamin A 9% |
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Vitamin C 3% |
| Calcium 11% |
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Iron 16% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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Nutrition Grade
96% confidence
B- |
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Good points
Low in sodium
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Bad points
Very high in cholesterol
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