Filter
Reset
Sort ByRelevance
Montana Rocks
Antonio carluccio's giant ravioli with surprise
Cook like a pro and make this wonderful star recipe from top chef Antonio Carluccio.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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! .
Blogs that might be interesting
-
30 minAppetizerGalia melon, olive oil with basil, fresh basil, serrano ham,Melo Cocktail With Basil And Serrano
-
10 minAppetizerciabatta, olive oil, garlic, chili pepper, jumbo shrimp, flat leaf parsley,bruschetta spicy shrimps
-
20 minAppetizerMihoen, medium oranges, fish sauce, sweet chilli sauce, fresh coriander, bunch onion, watercress, frozen shell shells,grilled shell shells with watercress and orange
-
20 minAppetizerlemongrass, poultry feast, fresh ginger root, fish sauce, snow peas, bunch onions, Dutch shrimps, cocktail shrimp, Red pepper,oriental stock
Nutrition
730Calories
Sodium17% DV410mg
Fat85% DV55g
Protein48% DV24g
Carbs11% DV32g
Fiber20% DV5g
Loved it