Egg Yolk Ravioli w/spinach

By jimihndrks-2

Ingredients

• For the pasta:
• 1 cup 00 flour
• 1/2 cup semolina flour
• 5 teaspoons extra virgin olive oil
• 4 egg yolks
• 1/4 to 1/2 cup water
• For the filling:
• 1/2 cup ricotta
• 1/2 cup wilted spinach
• 4 tablespoons Parmesan cheese
• Fresh nutmeg, to taste
• Salt, to taste
• Freshly grated black pepper, to taste
• 4 to 6 egg yolks

Details

Adapted from tastemade.com

Preparation

Step 1

Instructions

To make the fresh pasta, add the two flours to a bowl with the olive oil and egg yolks, and mix until it clumps together.

Slowly add the water until all of the flour is absorbed. Knead for 5 minutes until smooth. Set in the fridge for 1 hour.

Make the ravioli filling. In a bowl, mix all the ingredients together (excluding the yolks) until you have a smooth mixture.

Cut pasta dough in half and roll out each one into two thin sheets.

Add the ricotta mixture to a piping bag, and pipe a small, circular wall of mixture in the middle of the dough. Drop an egg yolk in the middle.

Brush a bit of water around the edges, then lay the second piece of pasta dough over the top, sealing it with your hands.

Cut out large ravioli shapes with a cookie cutter, and cook for 2 minutes in salted, boiling water.