Soft egg yolk oozes out of a savory, spinach mushroom ravolo. This very rich ravolo is topped with crispy caramelized bacon bits and accompanied with brown sage butter. Rich and delicious.
Place in a bowl and allow to cool. Make sage and bacon garnish while cooling.
Once cooled, coarsely chop the spinach and mushroom mixture.
Combine spinach mixture with cheeses.
¾ cup whole milk ricotta cheese, 85 grams feta cheese, ¾ cup grated parmesan cheese
Season to taste.
⅛ tsp salt or mushroom bouillon to taste, freshly ground black pepper to taste.
GARNISH
Place bacon strips in a skillet and fry.
1 strip bacon
Continuously pour out the bacon fat into an empty can or container (for discarding). Keeping the pan fairly dry allows the bacon to render (melt) more fat, making it crispy.
Flip the bacon and continue crisping.
When the bacon is almost crisp, sprinkle brown sugar on the bacon to caramelize.
Remove bacon and place on paper towels.
Pour out most of the fat, leaving about 1 Tablespoon to mix with the butter and sage.
Add butter to the pan and allow to melt.
3 Tbsp butter
Place individual sage leaves flat onto the pan and fry until they turn color and crisp.
4 leaves Fresh sage leaves
Remove sage leaves and place on plate.
Turn off heat.
Allow to cool. Once cooled, the bacon and sage leaves should crisp.
Save the melted butter in the saucepan for the garnish.
RAVOLO ASSEMBLY with EGG YOLK
Place some filling into a storage bag.
Pipe a generous circle on the wrapper to create a wall of filling.
Separate an egg, placing the yolk in the center of the filling.
1 large egg
Use some of the egg white to seal the ravolo.
RAVIOLI ASSEMBLY without EGG YOLK
Place a large tablespoon of filling on a wrapper.
1 package spinach dumpling wrappers
Use egg white from the separated egg for the ravolo and brush the egg white along the edge of the wrapper.
1 large egg
Add another wrapper on the top and squeeze the edges, ensuring that any air pockets between the filling and wrapper are removed.
COOKING RAVOLO
Gently warm the bacon sage butter in the saucepan.
Bring a saucepan of water to a rolling boil.
Using a slotted spoon, gently swirl the water to avoid the ravolos from sticking to the bottom of the pan.
Place a ravolo on the slotted spoon and gently lower it into the water.
Cook for 2 minutes and remove immediately to prevent the egg yolk from overcooking.
Place the ravolo in the melted sage butter to coat and remove onto individual serving plate.
Garnish with chopped crisp bacon, sage leaves, freshly ground black pepper and grated cheese (optional). Enjoy!
Video
Notes
This recipe should make 24 raviolis /ravolos depending on the nujmber of wrappers in the package. I recommend serving 1 ravolo with 2 ravioli. Otherwise, it is too rich!The prep time is for wrapping