Name: Egg Yolk Raviolo with Asparagus and Brown Butter (Raviolo all’Uovo con Asparagi e Burro Noisette)
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 2 eggs; 250 g 00 flour, plus extra for dusting; A pinch of salt; 200 g unsalted butter; 8 asparagus spears, chopped in 3–4cm segments; A pinch of ground nutmeg; 200 g Grana Padano, grated; 1 sprig of marjoram; 200 g ricotta; 4 egg yolks; Salt and black pepper, to taste; 50 g spinach, blanched

Preparation info

Serves:
4

Difficulty
Easy
Ready in
40 min

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

This dish is a tribute to the original: ‘Raviolo all’uovo con tartufo’ from San Domenico, the two-Michelin-starred restaurant where I trained in Imola, near Bologna. Here, I’ve turned the yellow pasta green with spinach, added a touch of marjoram, and swapped luxurious truffles for more common, but still special, asparagus.

Ingredients

For the pasta

50 g spinach, blanched
2 eggs
250 g

Method

For the pasta

Squeeze the blanched spinach to remove all of the water, then finely chop it and mix or blitz it with the eggs. Combine the spinach-egg mixture with the flour and salt, then knead, either by hand or with a stand mixer with a dough hook attachment, until you have a smooth, elastic dough.

Keep some extra flour to hand as the dough may ne