EGG RAVIOLI STUFFED WITH RICOTTA
Egg ravioli with ricotta cheese is an original and refined first course as well as very tasty.
The peculiarity of this dish is that the raviolo has a filling formed by a soft nest of ricotta cheese enclosing an egg yolk; the latter does not firm up completely during cooking, but remains precisely “melting.”
When you carve the ravioli with a fork, the yolk will slide out of the dough, giving an irresistible creaminess!
Since this is a rich and hearty dish, you will only need to serve one fondant egg ravioli with ricotta for each diner!
SERVINGS:4
INGREDIENTS:
- 1/2 cup of ricotta cheese
- 2+1/2 tsp basil
- 1/2 tsp of pepper
- 4 tbsp of extra virgin olive oil
- 2 tsp of lemon rind
- 1/4 tsp of salt
- 2/3 oz of Parmigiano Reggiano cheese
- pot sticker wrappers
- 4 egg yolks
- 2 tsp of chives
VIDEO RECIPE:
Egg Ravioli Stuffed With Ricotta Recipe
Ingredients
- 1/2 cup of ricotta cheese
- 2 +1/2 tsp basil
- 1/2 tsp of pepper
- 4 tbsp of extra virgin olive oil
- 2 tsp of lemon rind
- 1/4 tsp of salt
- 2/3 oz of Parmigiano Reggiano cheese
- pot sticker wrappers
- 4 egg yolks
- 2 tsp of chives
Instructions
- In a bowl, mix ricotta cheese, basil, pepper, olive oil, lemon rind, salt, and parmesan
- Flatten pot sticker wrappers using rolling pin
- Scoop mixture into each wrapper, flatten
- Place one egg yolk per wrapper, brush the edges with the beaten egg whites
- Cover with another wrapper, press the edges to seal
- Cook in boiling water for 2 1/2 minutes
- Scoop out, garnish with chives
- Serve
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