A few weekends ago, there was an article in The Globe and Mail with some nice pasta dishes from Rome. This one is a giant ravioli with a spinach and cheese filling, as well as an egg yolk that oozes out when you cut into it:
Ingredients (excluding the pasta dough):
- 6 cups packed baby spinach (I used Kale)
- 1/2 cup ricotta
- 1/2 up grated Parmesan
- Salt d Pepper
- 4 sheets fresh pasta
- 4 egg yolks
- 1 egg beaten with a pinch of salt
- 1/2 cup butter
- 12 sage leaves
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan
"Steam spinach until tender. Drain and squeeze out any water. Coarsely chop. Mix with ricotta and Parmesan and season well with salt and pepper.
Place a sheet of pasta on the counter and, using a plate as a guide, cut a 6-inch round with a sharp knife. Repeat until you have 4 rounds. Divide spinach-ricotta mixture into 4 portions. Spread one portion on one side of each round, leaving a small border. Make a well in mixture and slip in egg yolk. Brush the edge with egg wash and fold over to make a half-moon shape. Seal edges, removing any air pockets.
Bring a large shallow pot of water to boil. Add tortelli carefully and cook for 3 minutes, making sure yolks remain runny. Immediately remove from pan and place on serving plates.
Heat butter and sage together in a small skillet over low heat for 2 minutes or until butter is hot and melted. Add lemon juice and salt. Place one tortello on each serving dish and drizzle sauce over top. Sprinkle with Parmesan."
Serves 4
This was a relatively easy pasta dish to put together, and it worked very well. I especially liked the sauce of butter with sage and lemon. Of course, the egg yolk was great too.