Egg Yolk Raviolo with Asparagus and Brown Butter

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: Salt and black pepper, to taste; 50 g spinach, blanched; 1 sprig of marjoram; A pinch of ground nutmeg; A pinch of salt; 200 g Grana Padano, grated; 8 asparagus spears, chopped in 3–4cm segments; 200 g ricotta; 250 g 00 flour, plus extra for dusting; 2 eggs; 200 g unsalted butter; 4 egg yolks

Raviolo all’Uovo con Asparagi e Burro Noisette

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

Europe
Italy
San Domenico
Bologna
Imola
Mediterranean
Pasta
Vegetarian

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