Egg Yolk Raviolo with Asparagus and Brown Butter

Raviolo all’Uovo con Asparagi e Burro Noisette

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Preparation info
  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
Better Than Nonna: Modernised Italian Recipes

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