Avocado Uova Di Raviolo
Serves
5
Total Time
1hrs 22mins
Calories
371
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 s...
- Avocado½mashed
- White flour175 g
- Egg1
- Saltas needed
- Parmesan cheese30 ggrated
- Nutmeg1 pinchgrated
- Lemon juice½ teaspoon
- Ricotta cheese140 gstrained
- Salt & pepperas needed
- White flouras needed
- Egg yolk10
- Sriracha sauce2 tablespoons
- Chili flakes2 pinches
- Parmesan cheese2 tablespoonsshaved
Ingredients
- 1. Add avocado, white flour, egg and salt to a clean medium bowl and mix with a wooden spoon until they come together
- 2. Turn out onto a floured work surface and knead for five minutes, adding more flour frequently to keep it from sticking
- 3. Form into a ball, wrap in plastic wrap
- 4. Chill the dough in fridge - 30 min
- 5. Add parmesan cheese, nutmeg, lemon juice, ricotta cheese and salt & pepper to a clean small bowl
- 6. Stir until completely mixed
- 7. Transfer filling to large resealable plastic bag with a 1/4-inch hole cut from one corner
- 8. Chill in fridge - approx 10 min
- 9. Divide dough into halves and take one half and keep the other one covered
- 10. Pass it through a pasta machine or roll out manually until it is 1/16-inch thick
- 11. Cut the sheet in half to make 2 long pieces of dough
- 12. Line a clean baking sheet with parchment paper
- 13. Dust with white flour
- 14. Place the pieces on a baking sheet
- 15. Using a 3 1/2 inch cookie cutter, cut out as many circles as you can
- 16. Use the pastry bag to squeeze rings of filling 1 1/2-inches in diameter onto the other half and top with a second ring
- 17. Fill with egg yolk carefully
- 18. Uncover the other rounds and lightly wet their edges with your finger. Pressing and stretching to fit, set dough rounds atop each raviolo, moistened side down. Seal the edges by gently pressing them down
- 19. Cover with a kitchen towel and repeat process with the other half of dough
- 20. Bring salted water to a boil in a large pot
- 21. When it boils, gently slide the ravioli into the pot. Boil for two minutes – no more, or the yolks will cook
- 22. Remove to a plate and serve in shallow bowls drizzled with sriracha, topping the ravioli with chile flakes and parmesan
Method
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