Egg-cellent ravioli
- Prepare
- 30 mins to 1 hour
- Cook
- less than 10 mins
- Serve
- Serves 4
- Dietary
- Nut-freePregnancy-friendly
These playful ravioli are designed to look like real fried eggs, making them a fun and eye-catching springtime dish or Easter centrepiece. A creative recipe that’s as delicious as it is impressive. For this recipe you will need a piping bag for perfect results.
Ingredients
For the filling
- 200g/7oz ricotta
- 150g/5½oz burrata, roughly chopped
- 60g/2¼oz sun-dried tomatoes
- 40g/1½oz Parmigiano Reggiano, grated, plus extra if needed
- 4 free-range egg yolks
- salt and freshly ground black pepper
For the white and yellow pasta dough
For the sauce
Method
To make the filling, place all of the ingredients (minus the egg yolks) in a blender or food processor and blend until smooth, but not too liquid. If the mixture is too soft, add some extra Parmigiano to firm it up.
Season with salt and pepper. Chill in the fridge.
To make the dough, place the flour on a clean surface and make a well in the centre.
Pour 100ml/3½fl oz lukewarm water into the well.
Using a fork or your fingers, slowly incorporate the flour into the water from the edges toward the centre.
Once the mixture starts coming together, knead with your hands for about 8–10 minutes until smooth, elastic and not sticky.
Cover the white dough with a damp tea towel.
Follow the same process using the semolina and egg to create a yellow pasta dough.
Leave the doughs to rest for 15–30 minutes at room temperature to relax the gluten and make them easier to roll out.
To make the ravioli, flatten the white dough with a rolling pin, making sure it is not too thin. This will form the ‘egg white’ shape.
Roll the yellow dough into a sausage shape and place in the centre of the white dough.
Carefully roll the white dough around the yellow dough to form a large log, creating a double-coloured exterior.
Press gently along the seam to ensure the two doughs stick together perfectly.
Slice the log into pieces. Flatten each slice lightly with a rolling pin until very thin, the thickness of a credit card.
Place the pasta filling in a piping bag and seal the end.
Pipe the filling in the centre of one ravioli, top with the egg yolk and cover it with another piece of dough. Make sure the filling forms a dome over the yellow centre to create the effect of a real egg yolk.
Seal the edges well. If the dough feels slightly dry, brush a little water along the edges to help it stick.
Press the edges of the ravioli and, using a cutter, shape it to resemble a fried egg. Leave the ravioli to rest on a wooden surface.
Repeat the process to use up the dough and have one large raviolo per person.
Bring a large saucepan of salted water to the boil. Cook the ravioli for 4–5 minutes.
Meanwhile, to make the sauce, place the butter in a large frying pan over a medium heat.
Add the sage leaves and melt the butter gently. Cook for 1–2 minutes, or until the butter begins to foam and turn lightly golden, releasing a nutty aroma and crisping the sage leaves slightly. Be careful not to burn it.
When the pasta is cooked, use a slotted spoon to drain and transfer the ravioli directly from the boiling water into the pan with the butter and sage. Add a small ladle of the pasta cooking water to help the sauce emulsify and coat the pasta.
Gently toss the ravioli in the pan so they are evenly coated with the sauce.
Garnish with the lemon zest, if using.
Sprinkle the ravioli with the Parmigiano and serve.
Recipe tips
When cooking pasta, use about 10g salt per 1 litre/1¾ pints water for every 100g/3½oz pasta.
If you have any leftover pasta or filling, use this to make mini ravioli.
