Uova da Raviolo

• porciones: Makes 6 large raviolo

Ingredientes

For the filling:

1/2 cup ricotta

1/2 cup finely grated Parmigiano-Reggiano

3 cups loosley packed baby spinach, blanched, squeezed dry, and finely chopped

Zest of 1/2 lemon

Good grating of fresh nutmeg

Leaves from 1 sprig of fresh thyme

Kosher salt and freshly ground black pepper

To assemble:

1 portion pasta dough

6 good, fresh egg yolks

4 to 6 tbsp butter

Freshly grated parmigiano-Reggiano, for serving

Instrucciones

1. Make the filling: In a large bowl, stir together all of the filling ingredients.

2. Assemble the ravioli: Roll out the pasta dough. Cut 12 circles from the dough using a 6-inch cutter or using a knife and a 6-inch bowl as a guide, or just cut large squares from the sheet using a very sharp knife.

3. Place a small amount of the filling in the center of six of the dough circles. Then make a small well in the center of each mound of filling. Gently place an egg yolk into each well. Carefully cover each with a second circle of dough and seal the edges with a little water, crimpling them firmly together.

4. Bring a large pot of salted water to a roiling boil. Very gently lower the ravioli into the water one at a time with a slotted spoon and cook for 2 minutes.

5. Meanwhile, melt the butter in a saute pan. When the ravioli are cooked, gently remove them from the water with a slotted spoon. Serve each one on a small plate generously sprinkled with grated Parmigiano.

Tip: You may have some dough left over after making your ravioli. In this case, either put the dough through your pasta machine on a fettuccine setting or just coarsley slice the remaining pasta to create malfatti, or "misshapen" pasta. Hang the strands on a pasta rack or over some wooden spoons balanced over large pots to dry thoroughly. Then store in zip-top bags or airtight storage containers until needed.

Notas

The Tucci Table