Ravioli With Egg - A Step By Step Recipe With A Photo

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Ravioli With Egg - A Step By Step Recipe With A Photo
Ravioli With Egg - A Step By Step Recipe With A Photo

Video: Ravioli With Egg - A Step By Step Recipe With A Photo

Video: Ravioli With Egg - A Step By Step Recipe With A Photo
Video: How To Make Egg Ravioli 2024, March
Anonim

Egg ravioli can be called gigantic because the whole raw egg is placed in the raviol. The dish is undoubtedly very original, you can offer it for a family dinner or lunch.

Cooking description:

The ravioli with the egg must be done carefully so that the eggs do not spread over the dough. Prepare the dough for ravioli with an egg according to the usual recipe: for every 200-250 grams of flour, you need one egg and one spoonful of oil and one water. The dough should be elastic and not stick to your hands. After kneading, let the dough rest for half an hour. Asparagus can be substituted with spinach or herbs with grated cheese. The great variety of fillings gives you a lot of room for creativity, the main thing is that the filling is not too soft, it must keep its shape. Good luck and bon appetit!

Purpose: For lunch / For dinner

Main ingredient: Dough / Eggs

Dish: Hot dishes / Ravioli

Cuisine geography: Italian

Diet: Vegetarian food

Ingredients:

  • Asparagus or spinach - 450 Grams
  • Shallottes - 6 Pieces
  • Butter - 120 Grams
  • Ricotta or cottage cheese - 350 Grams
  • Parmesan - 60 Grams
  • Breadcrumbs - 25 Grams
  • Yolk - 12 Pieces
  • Ravioli dough - 560 Grams
  • Salt, pepper - To taste

Servings: 6-8

How to cook "Ravioli with egg"

Break off the lignified ends of the asparagus and cut. Fry the onions and asparagus in a skillet for 5 minutes. Grind the asparagus and onion in a blender and mix with ricotta, egg, breadcrumbs and grated parmesan, salt and pepper. Roll out the dough and place the filling at regular intervals. Put the egg in the filling hole, whole or just the yolk. Cover the eggs with another piece of dough and gently squeeze the dough around the filling. Cut the ravioli with a glass. Press your fingers or a fork into the edges of the ravioli.

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