OTTO Sydney head chef Richard Ptacnik shares the secrets to perfect handmade raviolo | 7NEWS
Handmade pasta, rich fillings and classic Italian flavours come together in this comforting winter dish.
Ingredients
- 125g Spinach
- 125g Ricotta
- 35g Eschalots, finely diced
- 5g Garlic chopped
- 60g Grana Padano, finely grated
- 10ml Extra virgin olive oil
- 1g Freshly grated nutmeg
- Salt & freshly ground black pepper to taste
- 250g 00 flour
- 190 egg yolks
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