Egg Yolk & Spinach Raviolis

I'll be honest, these things were a pain in the butt (or "seat" as we call it in yoga)! BUT....they turned out pretty cool and delicious. If you happen to have a half day from work today for New Years Eve and want to make a warm cozy delicious dish for a New Years Eve night in, here's what you'll need -

 

What you'll need:

  • Pasta sheets - i bought mine at a local pasta shop
  • 8 - 16 oz Ricotta
  • 1 bag Spinach - washed
  • 1/2 white Onion chopped
  • 2 cloves Garlic chopped
  • Parsley
  • Salt & Pepper
  • 2 T. olive oil
  • Cream
  • PATIENCE & a bottle of wine for while your cooking!

 

Directions:

Prep -

  1. Cut each pasta sheet into 4 - 6 equally sized squares (large squares)
  2. In a pan, saute the olive oil, garlic and onion until soft
  3. In a pot, flash green the spinach - Place spinach in a pot of boiling water for 30 sec - 1 min until bright green. Remove, drain and chop.
  4. In a bowl, mix the saute mixture with the chopped spinach. Add ricotta (somewhere between 8-16oz - whatever looks good to you). Add a splash of cream to loosen the cheese and salt & pepper for taste.

 

Assembly -

  1. Scoop 1 tablespoon of ricotta mix into your pasta square, make a hdivot in the middle of the mix.
  2. Crack and egg and only keep the unbroken yellow yolk. Place this yolk in the hole of the ricotta.
  3. Add more ricotta over the egg without breaking the yolk
  4. Place another pasta square on top of the mixture and firmly squish the edges of the two sheets together - i used a fork.
  5. Repeat until you have used all your pasta sheets &/or ricotta

 

Cooking -

  1. In a pot of boiling water slowly and gently add your raviolis to the water. These raviolis are going to be pretty big so unless you have a huge pot, only cook 2 or so at a time so they don't stick together and break.
  2. Cook for only 5 min.
  3. Plate pasta, top with chopped parsley, salt & pepper and serve.

 

You may feel funny about serving naked pasta - being Italian...I sure did! But as soon as you cut into these monsterous raviolis the ooey gooey deliciousness of a sunny side up egg will come spilling out all over your plate mixed with the creamy filling will make the perfect sauce right on your dish!