Ravioli with Quail Eggs and Truffle Oil

Pasta and Pizza | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

For the sauce, you can make a truffle sauce: melt one hundred grams of butter and add one tablespoon of truffle paste.

Ingredients

Wheat Flour - 14.1 oz
Water - 1 tablespoon
Chicken Egg - 4 pieces
Spinach - 3.5 oz
Ricotta cheese - 10.6 oz
Grated Pecorino Pepato Cheese - 1.8 oz
Nutmeg - 1 tablespoon
Quail Egg - 6 pieces
Truffle Oil - 0 fl oz
Butter - 0.5 oz
Salt - to taste

Step by Step guide

Step 1

Combine the flour with the salt, form a mound and make a well in the center. Crack in three eggs, add water, and use a fork to mix them with the flour. Knead the dough for about fifteen minutes, cover with plastic wrap, and let it rest for half an hour to an hour.

Step 2

Rinse the spinach, sauté it with one teaspoon of butter for five minutes, chop it finely, mix it with ricotta, parmesan, nutmeg, add a pinch of salt, beat in an egg, mix well, and place in the refrigerator.

Step 3

Roll out the dough and cut out circles with a diameter of 10 cm. Transfer the filling into a piping bag and pipe the filling in a circle, leaving a 2 cm border. Crack a quail egg into the center, cover with a second circle of dough, and press around the edges. Boil for six to seven minutes, ensuring the egg remains in the pouch. Serve one piece per portion, drizzled with truffle or creamy butter.