Ravioli con Uovo

Instructions

The pasta dough

• 1)

  On a clean surface, make a mound with the flour and create a well in the center (about 10 cm wide).

• 2)

  Add whole egg, egg yolks, and salt into the well, then beat the eggs with a fork until combined. Slowly mix in the flour, scraping from the edges until a wet, sticky dough forms.

• 3)

  Use a dough knife to scrape excess dough from your hands and fork. Keep folding in all the flour while turning the dough until it feels firm and dry, forming a rough ball (about 4–5 minutes).

• 4)

  Knead the dough by pressing with the heel of your hand, rotating it 90 degrees each time, until it becomes smooth and elastic. Add small amounts of flour if too wet or a little water if too dry.

• 5)

  Wrap the dough tightly in plastic wrap. If using straight after, let it rest on the counter for 30 minutes, otherwise transfer to the fridge, it will keep 2-3 days. When ready to use, remove from the fridge 30 minutes before hand.

• 6)

  Dust a tray or cutting board lightly with flour to prevent sticking.

• 7)

  Cut the rested dough into 2 pieces. Keep the one you’re now working with yet wrapped up. Flatten it into an oval shape about 1.5 cm thick using a rolling pin.

• 8)

  Set your pasta maker to the widest setting and pass the dough through three times.

• 9)

  Place the dough on a floured surface. Fold both ends to the center, then fold in half again. Flatten to 1.5 cm thick with a rolling pin and pass through the rollers three more times.

• 10)

  Keep reducing the pasta maker setting by one notch each time, passing the dough through until it reaches the desired thinness. It should feel soft, stretchy, and slightly see-through.

  

   

• 11)

  Lay the rolled dough on a floured surface or parchment paper, folding it gently as needed. Sprinkle flour or place parchment between layers to prevent sticking.

• 12)

  Cover with plastic wrap or a towel to keep from drying out. Repeat the steps with the remaining dough.

  

   

The Filling

• 1)

  Heat the oil in a large frying pan and add the spinach. Sauté until wilted, ± 3 minutes.

• 2)

  Transfer the spinach to a sieve lined with a clean tea towel or cheese cloth and squeeze out as much of the liquid as possible. Transfer to s chopping board and chop as finely as possible.

• 3)

  Add the spinach to a large bowl together with the rest of the ingredients, except the egg yolks. Mix well, taste and adjust seasoning to your liking.

• 4)

  Transfer to a piping bag and set aside until you’re ready to make the ravioli (this filling can be made ahead of time and will keep for 24 hours in the fridge).

Making the ravioli

• 1)

   

  Layout a sheet of pasta and slice them into large squares. Use a large circle cutter (as large as fits in the square, this will be about 10 – 12 cm) and gently press down so you see the circle shape.

  

• 2)

   

  Pipe a circle of the filling into the circle, leaving about 2 cm along the edges.

• 3)

  

  Break and egg yolk into a glass and let it gently slide into the middle of the ricotta circle.

• 4)

  Wet the outside edges of the pasta to help sticking. Gently lay a pasta square on top and, moving from inside out, gently press down, getting rid of as many air bubbles as possible. Press down on the edges making sure you seal the ravioli.

• 5)

  Cut into circles using the circle cutter and use a fork along the edges for extra sealing.

• 6)

  

  Transfer the ravioli to a tray dusted with flour to prevent sticking.

• 7)

  When ready to cook, bring a large pot of salted water to the boil and gently slide in the ravioli, I make them 2 at a time. Cook for 90 minutes, remove from the pan with a slotted spoon and repeat with the other ravioli.

Finishing the dish

• 1)

  In a large frying pan heat the olive oil and then add the butter. Once melted and starting to foam add the walnuts. Pan fry until just starting to brown, ± 2 minutes.

• 2)

   

  Add the capers, parsley, lemon zest, pepper and salt. Turn of the heat and set aside until you’re ready to plate up.

• 3)

  When ready to plate up, reheat the sauce and place the ravioli in the pan to reheat as well. Don’t cook for too long or the egg yolks will over cook.

• 4)

  Transfer the ravioli and sauce to the plates and serve with extra parmesan cheese, a drizzle of olive oil and some extra fresh parsley.