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Antonio carluccio's giant ravioli with surprise
Cook like a pro and make this wonderful star recipe from top chef Antonio Carluccio.
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Ingredients
Directions
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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.
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Set the pasta machine to a dough thickness of approx. 1 cm and pour part of the dough through.
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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.
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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.
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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.
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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.
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For the filling, briefly boil the spinach in water with salt. Drain (squeeze out as much water as possible), let cool and chop finely.
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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.
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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.
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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.
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Split 4 eggs. Carefully place an egg yolk in the open space. Brush the pasta around the filling with water.
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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.
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Fill in the rest of the circles so that you eventually have 4 giant ravioli.
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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.
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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.
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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! .
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Nutrition
730Calories
Sodium17% DV410mg
Fat85% DV55g
Protein48% DV24g
Carbs11% DV32g
Fiber20% DV5g
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