Avocado Uova Di Raviolo

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recipe by Lena Geller www.lenaslunchbox.com

  • Time icon
    Total Time
    42mins
  • Serves icon
    Serves
    5
  • Calories icon
    Calories
    372

Uova di Raviolo simply means ‘egg in ravioli’ in Italian. These are quite big, so serve them one apiece as an appetizer or two apiece as an entrée. By dressing each one up with sriracha, red chile flakes, and shaved parmesan, the yolk gets to be the star of the show. However, these would be amazing served with a lemony pancetta sauce or even hollandaise (avocado benedict uova di raviolo anyone?).

recipe updated Apr 5, 2018

Ingredients

  • Avocado icon
    Avocado
    82g
  • White flour icon
    White flour
    174g
  • Egg icon
    Egg
    50g
  • Salt icon
    Salt
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    28g
  • Nutmeg icon
    Nutmeg
    0g
  • Lemon juice icon
    Lemon juice
    2g
  • Ricotta cheese icon
    Ricotta cheese
    142g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • White flour icon
    White flour
    as needed
  • Egg yolk icon
    Egg yolk
    x 10
  • Sriracha sauce icon
    Sriracha sauce
    2 tbsp
  • Chili flakes icon
    Chili flakes
    2 pinches
  • Parmesan cheese icon
    Parmesan cheese
    2 tbsp

Tools

  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Water
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Serving plate
  • kCook icon Lightly floured surface
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Medium bowl
  • kCook icon Large resealable plastic bag
  • kCook icon Large saucepan
  • kCook icon Small bowl

Step preview

  1. Get a clean medium bowl
  2. Add mashed avocado
  3. Add white flour
  4. Add egg
  5. Add salt
  6. Mix until combined
  7. Transfer dough to lightly floured surface
  8. Knead for approx 5min
  9. Form into a ball
  10. Wrap with plastic wrap
  11. Chill in fridge for 30min
  12. Get a clean small bowl
  13. Add grated parmesan cheese
  14. Add grated nutmeg
  15. Add lemon juice
  16. Add strained ricotta cheese
  17. Add salt & pepper
  18. Stir until completely mixed
  19. Transfer filling to large resealable plastic bag
  20. Chill in fridge for approx 10min
  21. Divide dough into halves
  22. Roll out thinly
  23. Cut into halves
  24. Line a baking sheet with parchment paper
  25. Dust with white flour
  26. Transfer dough to baking sheet
  27. Cut into rounds
  28. Pipe cheese mixture onto lightly floured surface into a circle
  29. Fill with egg yolk carefully
  30. Assemble carefully
  31. Fill a large saucepan with water
  32. Heat until boiling
  33. Cook pasta in large saucepan carefully
  34. Drain
  35. Transfer pasta to serving plate
  36. Drizzle with sriracha sauce lightly
  37. Sprinkle with chili flakes
  38. Garnish with shaved parmesan cheese
  39. Serve immediately
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