Antonio carluccio's giant ravioli with surprise

Name: antonio carluccio's giant ravioli with surprise
Cook time: 60 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g 00 flour; 7 medium sized egg as fresh as possible; 1 pinch salt; 2 g wheat flour; 600 g fresh spinach; 15 g Parmigiano Reggiano; 300 g mascarpone; 1 mespoint dried nutmeg; 50 g unsalted butter; 10 fresh sage leaf

Cook like a pro and make this wonderful star recipe from top chef Antonio Carluccio.

Ingredients

Kitchen Stuff

1 pasta machine
1 piping bag

Directions

In the food processor of the flour, 3 eggs and the salt, turn a homogeneous dough. Pass the dough through the pasta machine according to the instructions.
Set the pasta machine to a dough thickness of approx. 1 cm and pour part of the dough through.
Repeat a few times with the same dough and adjust the thickness step by step to 1-2 mm. You get a very smooth piece of dough 15-18 cm wide.
Cut the piece of dough into pieces of about 30 cm long. Spread half of the dough pieces with flour and cover each piece with cling film.
Put these pieces together, roll up and store in the freezer for a maximum of 4 weeks. Use the other half to make the ravioli.
Put 8 circles of Ø 11 cm out of the dough (for example with a bowl). Leave them covered with a clean tea towel until you cook them.
For the filling, briefly boil the spinach in water with salt. Drain (squeeze out as much water as possible), let cool and chop finely.
Grate the Parmesan cheese. Mix the spinach in a bowl with the mascarpone (or ricotta), 2/3 of the cheese and the nutmeg. Put it in the piping bag.
Pipe a garland of spinach in the middle of each pasta circle and make sure there is enough space in the middle to put in an egg yolk.
Spray another wreath of filling on top of the first and make sure there is still room for the yolk. The total height must be 1½ cm.
Split 4 eggs. Carefully place an egg yolk in the open space. Brush the pasta around the filling with water.
Put a second pasta circle on top of it and press both layers tightly together around the filling. Make sure you do not squeeze the middle; use a fork if necessary.
Fill in the rest of the circles so that you eventually have 4 giant ravioli.
Drain the ravioli in a pan with plenty of boiling water with salt (1 or 2 at a time) and boil for 5 minutes. The pasta is cooked, the yolks remain soft.
Heat the butter and sage gently in a small frying pan until the butter froths. Put a raviolo on each plate and pour the hot butter over it.
Sprinkle with salt, pepper and the rest of the Parmesan cheese. The surprise is the 'explosion' of the bright yellow yolk if you put your fork in it. Yummy! .