Egg Ravioli by Donato De Santis

[Donato de Santos Pasta Dough Recipes]

Egg Ravioli by Donato De Santis

Category: Dishes from cereals and flour products

Ingredients
PASTE:
Wheat flour	300 g
Egg	2 pcs
Egg yolks	2 pcs
Salt	pinch
Water	1-2 tbsp. l
FILLING:
Ricotta cheese	600 g
Spinach (leaves)	handful
Salt, pepper, nutmeg	in a whisper
Egg	1-2 pcs
Parmesan (grated)	3-4 tbsp. l
Egg yolk (quail eggs)	20 pcs
SAUCE:
Zucchini	1-2 pcs
Butter	150 g
Salt	taste
You will also need:
Parmesan
Truffle oil	2-3 drops
Truffle	1 PC

Cooking method

• Make a paste. After kneading, the dough must "rest" and lay under a towel and a glass cover.
• 
• Spinach in a pan (without oil, let it cook in its own juice), add a little salt. Stir constantly. Remove from the pan and squeeze out excess water. Chop finely.
• Pass the ricotta through a potato press. Add spinach, egg (2 if necessary), salt, pepper, nutmeg, parmesan. Mix.
• 
• Thickly cut the skin off the zucchini and cut these strips into small cubes.
• 
• Roll out the dough thinly. Make basting on the dough with a mold and place the filling in the center with the help of a culinary bag in the form of a nest. Gently pour the yolk into the center.
• 
• Cover with a second layer of dough. Mark again with the shape, carefully expelling the air. Press well and cut with a shape. Go over the edges, check that they are well sealed.
• 
• Melt the butter over very low heat. Remove foam.
• Put the chopped zucchini in a frying pan, add 100-150 ml of water and simmer until the water evaporates.
• 
• Then, add the butter, peeled from the foam, to the zucchini, remove from heat.
• Boil the pasta in salted water and place on a dish. Put a few slices of truffle on top (I have it without it). Drizzle with zucchini oil. Top with some parmesan shavings and a few drops of white truffle oil. Salt lightly.
• 

Note

I made a smaller amount of ricotta (originally 1 kg), so I counted the number of eggs in the dough. Little test left
In the subject Donato de Santos Pasta Dough Recipes, Admin gave the exact recipe for this paste.
In the original version, pheasant eggs are used (as I understand, they are smaller than a regular egg), I tried to do it with the C2 egg (photo, where the markings are in squares), but for me these are too large ravioli, and I used quail eggs.
At the end, according to the recipe, you need to sprinkle with pieces of truffle, but in the absence of it, I did without it
You need to drip very little oil with truffle, 2-3 drops, otherwise you can ruin the dish. The oil has a distinct taste.

Very interesting! And the truffle oil was found! Everything is almost like the original! Wrote down

[Ira]

Ira, BRAVO!

There would be a desire, everything will be found right away, and cutting down for ravioli, and replacing products of equal value, everything had to be in place, and the dough was correct

I also liked these burdock ravioli, but while she was aiming ... you beat me, BRAVO!
And I also thought that I would need to take quail eggs, they will just fall into the deepening of the curd in size

I also liked these burdock ravioli, but while she was aiming ... you beat me, BRAVO!
And I also thought that I would need to take quail eggs, they will just fall into the deepening of the curd in size

Yes, for a long time my hands itched to do
I was carrying oil with truffles from Finland, I was lucky in the store. The cutting edge was the edge of a curly bread mold - I was having fun in general
Quail eggs, in my opinion, are the most in size
I have at least 13 video recipes, although I have not yet outlined everything. So let's continue on the sly

I have at least 13 video recipes, although I have not yet reviewed everything. So let's continue on the sly

This, YES! It's good that there are correct dough recipes, and there is where to spy on a master class! And the teacher is very good!

Such burdock ravioli are good to serve on the guest table, surprise relatives, look very beautiful! And a couple of burdocks per serving - and you're done, fall off the table!