Raw Egg Yolk Ravioli for the lockdown

When we spend a lot of time at home we have the opportunity to improve our cooking skills. Enjoy an excellent dinner prepared with care. Here a less known Italian recipes.

Raw egg yolk ravioli




150 g Durum wheat flour

150 g Soft wheat flour

3 eggs

1 pinch of salt

For the stuffing:

1/2 Onions

200 g Spinach

Extra virgin olive oil


black pepper

200 g Ricotta 

2 tablespoons Parmesan cheese (grated)

4 egg yolks

80 g Butter

A few drops of lemon juice

black pepper

Aromatic herbs (bay leaf, sage, thyme ...)



Start the preparation from the dough: put the flour with the salt in a bowl and add the eggs, then work vigorously for a few minutes to mix the ingredients.

Transfer the dough to a floured pastry board and knead until it is smooth.

Form a ball, wrap it in plastic wrap and put it in the refrigerator to rest.

In the meantime, prepare the filling.

Finely chop the onion and fry it in a pan with a drizzle of oil, then add the spinach, season with a pinch of salt and pepper and let them dry until they lose all their water.

Turn off the heat and let it cool.

Coarsely chop the spinach.

Knead the ricotta with a fork until smooth.

Season it with Parmesan and black pepper, then add the spinach and mix everything well.

Transfer the cream to a sac-à-poche.

Cut the pasta into small pieces and roll out thinly, by hand or with the dough stretcher.

The correct way to roll out the dough with the dough stretcher is to start from the widest notch and go over the dough several times, gradually tightening the notches and stopping at the penultimate.

With a large diameter (8-10 cm) pastry cutter, cut out 8 circles (if the dough is not enough, mix it again gradually).

Place a nest of ricotta and spinach cream on half of the discs you have created, leaving the edges and center of the raviolo free.

Bring the water to a boil in 4 different small pots, salt, lower the heat and introduce a ravioli into each, it will have to cook for about 3 minutes, until the edges are soft to the touch.

Drain them with a skimmer and serve in each dish, sprinkling them with melted butter and sage.


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