Raviolo With Spinach, Ricotta & Egg Yolk • Mateo Kitchen
Raviolo With Spinach, Ricotta & Egg Yolk Bear in mind you will need to cook these carefully to avoid them splitting, so don’t plan to cook all 8 at once and
Ingredients
- 260g/9oz Italian 00 flour, plus more for dusting
- 2 whole eggs + 3 egg yolks
- 30ml/1fl oz olive oil
- 1 medium onion, sliced
- 2 garlic cloves, sliced
- 200g/7oz spinach
- 200g/7oz ricotta
- 1 small nutmeg, finely grated
- 60g/2oz Parmesan, grated
- 8 egg yolks (keep aside 1 egg white to seal the pasta)
- 60g/2oz butter
- 4 or 5 fresh sage leaves
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