Egg yolk ravioli with Italian 'nduja salami
The yolks in the middle of the ravioli must remain liquid during cooking, so when cut open they combine with the ricotta filling and turn into a fantastic sauce.
Ingredients · Servings For 2 people
- 50 g salami
- 2 tbsp olive oil
- 6 sage leaves
- 150 g plain wheat flour
- salt
- 1 egg
- 2 egg yolks
- 150 g ricotta
- 25 g parmesan cheese
- 1 clove garlic
- 1 pinch nutmeg
- citron
- 4 pcs egg yolks
Method · 1 h 18 min
- For the ravioli dough, pour the flour into a bowl, add the salt, egg yolks and gradually process. If the dough is drier, add a little egg whites. Knead the dough for at least 10 minutes, it should be beautifully elastic and smooth. Wrap it in cling film and let it cool.
- In a bowl, mix all the ingredients for the filling except the egg yolks. Season with salt and fill a pastry bag fitted with a 1cm round tip. Divide the dough into halves and roll each half out, preferably using a pasta machine. Start at the widest setting and roll out twice at each setting. Roll out the dough to the second thinnest setting.
- Lightly flour your work surface and place both sheets of dough on it. Pipe 4 circles of 5 cm in diameter onto one sheet, spaced about 8 cm apart. Then make another circle on each – the circles of filling should be about 2 cm high. Add an egg yolk to each. Brush the edges around the filling with your finger or a brush dipped in water. Carefully lift the second sheet of dough and place it on the sheet with the filling, pressing it down carefully, trying to get no air bubbles inside. Press the edges together and cut out round ravioli (they should be 10 cm in diameter).
- Place the 'nduja salami and olive oil in a cold pan and heat slowly to release the 'nduja fat, breaking it up with a wooden spoon. Add the sage and fry for another minute.
- Place the ravioli in boiling salted water and cook for 3 minutes, then carefully remove with a slotted spoon.
- Serve the ravioli with 'ndou oil, crispy sage, and Parmesan cheese if desired.