Can I Make GIANT EGG YOLK RAVIOLI Like a Michelin Star Chef???

By Vincenzo's Plate · 60 min

Ingredients

Instructions

1. Heat 4 tbsp EVOO in a pan over medium-high heat, add the baby spinach and cook a few minutes, stirring now and then, until wilted and much reduced.
2. Move the spinach to a small bowl to cool.
3. In another bowl, break up the ricotta with a fork, then mix in 2-3 tbsp pecorino romano.
4. Stir the cooled spinach into the cheese so it is fully coated, then grate in nutmeg to taste.
5. Beat in one egg with a fork until combined. Pipe the filling into a bag and refrigerate while you make the pasta.
6. Make a wide well with 300 g flour on the counter, keeping the edges thick. Break in three eggs and beat them with your fingers, pulling in flour gradually, until no egg white is visible and the dough loosely forms.
7. Knead by hand until the dough is smooth and silky with no dry flour left, adding a pinch of flour only if it is too sticky. Cover and rest 10 minutes.
8. Cut the dough into quarters. Flatten one piece, then pass it through the pasta machine on the widest setting, folding it in half and passing it through again. Repeat twice on each setting, going thinner one setting at a time, adding a little flour if sticky. Cover the finished sheets with a towel.
9. Trim two sheets into even rectangles. Pipe three large circles of filling on one sheet, leaving a finger-width border and room for one yolk. Separate an egg yolk into each space, grate truffle on top if using.
10. Brush the borders with water, cover with the second sheet, press out the air, cut round each ravioli and lift onto a parchment-lined tray. Repeat with the remaining sheets.
11. Boil the water with 1 tbsp rock salt, add the ravioli in batches and cook no more than 5 minutes. Lift out with a slotted spoon and serve.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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