You will need two large sheets of pasta
- 1/2 pound 00 flour (about 2 C)
- 2 whole eggs, plus 2 egg yolks
- 1 TBL water or more if needed
- 1 tsp EVOO
- Kosher salt
Alternately, use won ton wrappers
Ingredients for Filling
- 1/2 cup fresh ricotta cheese
- 1/4 cup freshly grated Parmigiano, plus more for garnish
- 2 TBL thawed frozen chopped spinach (squeeze out excess liquid)
- 2 tablespoons unsalted butter, divided
- 2 ounces freshly grated Parmigiano-Reggiano cheese, divided
- Pinch of freshly grated nutmeg
- Coarse salt and freshly ground white pepper
- 1 large egg yolks plus 1 egg yolks
- 1 slices bacon
- 2 TBL chopped fresh Italian parsley
- All-purpose flour, as needed
Step by Step
- Finely chop spinach and add to a medium bowl along with soft cheese and half the Parmigiano-Reggiano
Cheese options: Ricotta, robiola, brie, piedmont, cream cheese - Season with nutmeg, salt, and white pepper
- Saute bacon and render until crisp – Drain on paper towel, then break into pieces
- Stir all of the above to combine
- Transfer filling mixture to a pastry bag fitted with a 1/2-inch round plain tip; set aside
- Bring a large pot of water to a boil
Making the Pasta Sheets – INSTRUCTIONS HERE
Assembling the Raviolo - Pipe filling into 2&1/2 inch “tires” forming a 1-inch-high edge with a hole in the middle – – – like a doughnut
- Place 1 egg yolk in the center of each circle; season with salt and white pepper
- Spray a little cold water around filling and gently place second piece of dough over filling and yolks to cover
- Gently press edges together to seal, eliminating as much air as possible. DO NOT press down on the yolk.
- Use an upside down cutter to budge the tire into a perfectly round little pillow
- Center a 4-inch fluted round cutter around filling and cut each raviolo
Cooking the Raviolo - Add salt to boiling water and return to boil
- Gently transfer ravioli to boiling water and cook for 4 minutes
- Meanwhile, place remaining butter in a small saucepan over medium-high heat
- Cook until melted and lightly browned
- Drain ravioli and divide among 4 serving plates
- Pour browned butter over ravioli and garnish with remaining cheese and shaved truffles. Serve with seared asparagus.
