Avocado Uova Di Raviolo

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recipe by Lena Geller https://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?).

Inspired by: https://lenaslunchbox.com/2015/07/06/avocado-uova-di-raviolo/

recipe updated Oct 8, 2019

Ingredients

  • Avocado icon
    Avocado
    about ½ units (82g)
  • White flour icon
    White flour
    1.25 cups (174g)
  • Egg icon
    Egg
    1 (50g)
  • Salt icon
    Salt
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    3 tbsp
  • Nutmeg icon
    Nutmeg
    1 pinch
  • Lemon juice icon
    Lemon juice
    about ½ teaspoon (2g)
  • Ricotta cheese icon
    Ricotta cheese
    ½ cup
  • Salt & pepper icon
    Salt & pepper
    as needed
  • White flour icon
    White flour
    as needed
  • Egg yolk icon
    Egg yolk
    x 10 (about 200g)
  • Sriracha sauce icon
    Sriracha sauce
    2 tbsp (about 30ml)
  • Chili flakes icon
    Chili flakes
    2 pinches
  • Parmesan cheese icon
    Parmesan cheese
    2 tbsp (about 19g)

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