Large ravioli filled with spinach & an egg yolk

Large ravioli filled with spinach & an egg yolk

Cappelli di frate

By
From
Tuscany
Serves
6
Photographer
Helen Cathcart

These large filled ravioli (cappelli di frate), named after the shape of a monk’s hat, make a stunning dinner party dish as the egg yolk oozes out as you eat them. Do practise before you make them for friends however, as you have to learn to be gentle with them in the cooking and serving. We use an 11 cm pastry cutter, but you could instead draw a knife around a small 10–12 cm diameter saucer to make the circles of pasta. Use the leftover egg whites to make Marietta’s Pannacotta.

Ingredients

Quantity Ingredient

For the filling

Quantity Ingredient
200g spinach, cooked and squeezed dry
30g fresh ricotta
30g grated parmesan, plus extra to serve
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
freshly ground black pepper, to taste
6 egg yolks
or 6 quail’s eggs
25g grated parmesan, to serve

For the ravioli

Quantity Ingredient
1 quantity Fresh pasta
coarse semolina or ‘00’ flour, for dusting

For the sauce

Quantity Ingredient
150g salted butter
18-20 sage leaves
salt
freshly ground black pepper
30g pine nuts, toasted

Method

  1. Start by making the filling. Finely chop the cooked spinach on a chopping board or in a food processor. Put it into a bowl with the ricotta, Parmesan, nutmeg, salt and pepper, and mix together thoroughly. Taste and adjust the seasoning as necessary. Cover and set aside until required.
  2. Roll out half the pasta at a time, following the instructions to the width of the pasta machine. Lay the first sheet onto a floured board and cut the length in half. Don’t get flour onto the pasta on the top side. Use an 11 cm cutter to lightly make 3 circles – these will be the size of your finished cappelli del frate. Use a spoon to place 3 equal heaps of half of the filling into the circles. Lightly press the filling outwards leaving a 1 cm border around each mound with a well in each one large enough for the yolk. Put 1 egg yolk or 1 quail’s egg into each well. Lay the other length of pasta on top and press down, pushing out the air and sealing the edges down. You shouldn’t need water to stick the pasta together if there is no flour between the edges that are stuck down, but if it is dry, brush lightly with water to help it stick. Use your cutter to cut through the layers of pasta right through to the board. Set aside on a floured plate and make up the rest. Leave on a floured plate for no longer than 2 hours in the fridge.
  3. To cook, bring a large pan of salted water to a rolling boil. Meanwhile, make the sauce by melting the butter in a large frying pan. Add the sage leaves, a pinch of salt, a few twists of pepper and toasted pine nuts and fry for a couple of minutes. Add a ladleful of pasta cooking water and stir well. Keep the sauce warm but not bubbling while you cook the pasta.
  4. Gently lower the ravioli into the boiling water, and stir gently to make sure they don’t stick to one another. Cook for 4 minutes for a soft yolk and 6 minutes for firm. When cooked, remove the ravioli gently with a slotted spoon and put them into the warm butter and sage sauce. Shake the pan to coat the pasta and serve immediately in warm bowls with the sauce and grated Parmesan.
Tags:
Italy
Italian
Caldesi
Tuscany
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