Raviolo Al Uovo | Egg Yolk Raviolo

Raviolo Al Uovo | Egg yolk Raviolo! I saw the video of Chef Stefano Secchi and wanted to try it!

Ingredients:
•100g of ‘00’ flour
•25g of Semolina
•Pinch of Salt
•Olive oil
•3 egg yolks
•1 whole egg
•Ricotta
•Parmesan
•Parsley
•Nutmeg
•Zest of 1 lemon

Instructions:
1- First the pasta dough: Make a well with the flour and add all the eggs , salt, olive oil and semolina. Stir with a fork at first and then knead with your hand for 10mins. Cover with plastic wrap and leave to rest for 30mins in the fridge.
2- Meanwhile, let’s do the filling. To a bowl, add around 3 big spoonful of ricotta, grate around 1/3 of a cup of parmesan, sole chopped parsley, 1 tsp of nutmeg and the zest of 1 lemon, Combine and transfer to a piping bag.
3- Roll out the pasta and pipe the ricotta in a round shape. Add 1 egg yolk and cover with the other pasta sheet. With a cookie cutter cut through and then seal it shut with your hands making sure you’re pushing the air out.
4- Place raviolo in boiling water until they float and add to the pan where you’re sautéing the mushrooms with butter. The sauce should thicken and coat the pasta.

Please leave a like, comment and subscribe!

#shorts #pasta #egg

[DGFX]

I can't believe this video has only 56 views and I am thrilled to be the first person to make a comment.
I love your video, the music, the style...and most importantly the food. Well done and keep going. I now subscribed...👍😀