Egg Yolk Ravioli

Brought to you by:

OcadoLife

Prep time: 30 mins

Cook time: 25 mins

A tricky but stunning ravioli recipe that will impress your family and friends.

Share recipe

Share Pin it Print

Ingredients Method

Ingredients

½ cauliflower
200g ricotta cheese
20 quails eggs, yolks
1 pack fresh egg lasagne sheets
50g butter, melted
10g chives, finely chopped plus extra for garnish
1 dash truffle oil
1 tbsp olive oil, for drizzling over the cauliflower
1 sprinkle parmesan, to garnish

Method

Step 1

Preheat the oven to 175C/Gas 4.

Step 2

Drizzle the olive oil over the cauliflower, place in a roasting tin, cover with foil and roast for 20 minutes.

Step 3

Remove from the oven and allow to cool, then puree until smooth.

Step 4

Mix the ricotta and chives and season to taste.

Step 5

Dust a surface with flour and place a sheet of lasagne on it. Natoora fresh pasta will make 8 ravioli from each sheet by making 2 horizontal rows. For each raviolo, place 1 tsp of cauliflower puree and then indent the top of the mixture lightly with your finger.

Step 6

Carefully place an egg yolk in each indent, then brush water around the edges of the lasagna sheet. Place another sheet on top and press them together to seal. Then use your fingers to gently press around the filling of each raviolo, taking care not to create air bubbles. Cut into rounds using a 6cm cookie cutter or into 6 cm squares with a knife.

Step 7

Bring salted water to the boil and cook the ravioli for 1 minute. Lift from the water and place on a serving plate before drizzling with truffle oil and melted butter. Sprinkle with the grated parmesan and remaining chives and season to taste.