Raviolo Bergese (Egg-Yolk Raviolo)

Raviolo Bergese (Egg-Yolk Raviolo)
Photo by Gary Junken


  • 12 jumbo egg yolks, egg whites reserved
  • 6 oz. spinach
  • 1 tsp. lemon zest
  • 1 recipe Basic Pasta Dough
  • 10 Tbs. unsalted butter
  • 8 oz. ricotta
  • ¼ cup grated Parmigiano Reggiano, plus more for garnish
  • + 3 more ingredients
    • Kosher salt
    • 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....

View full recipe at Fine Cooking


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