Raviolo Bergese (Egg-Yolk Raviolo)

Photo by Gary Junken
Ingredients
- 1 recipe Basic Pasta Dough
- 6 oz. spinach
- 1 tsp. lemon zest
- 10 Tbs. unsalted butter
- Kosher salt
- 12 jumbo egg yolks, egg whites reserved
- 8 oz. ricotta
- + 3 more ingredients
-
- ¼ cup grated Parmigiano Reggiano, plus more for garnish
- ¼ tsp. freshly grated nutmeg
- Freshly ground black pepper
Remove the tough stems from the spinach and clean by rinsing in cold water. In a 12-inch sauté pan over medium heat, melt 2 Tbs. of butter; add the spinach and cover to wilt, 3 to 5 minutes. Remove the cover and let the spinach dry out a little, then season with 1/2 tsp. salt and 1/4 tsp. pepper....
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