Ricotta, Spinach And Egg Yolk Raviolone

Ricotta, Spinach And Egg Yolk Raviolone
Da Vittorio
Chef: Enrico y Roberto Cerea
Country: Italia
City: 24060 Brusaporto
Address: Via Cantalupa

Chefs should always keep in mind that the artistic worth of a dish should be complementary to its virtuosity and to the pleasure that it produces. The Cerea brothers do just that with this formula, a dish that confirms their style of progressive classicism. The traditional raviolone pasta is translucent, with a delicate consistency and flavor. It is filled with a savory, historical combination: ricotta enriched by a high percentage of pureed spinach. They finish the work by adding an egg yolk, liquid and hot, that brings a surprising visual aspect to the dish, converting the ensemble into a flowing golden sauce after it bursts. The yolk accentuates the creaminess of the dish, even creating a charming excess of creaminess, as well as delicacy thanks to the quality of the product and the perfect execution that it receives.

The Recipe

Ricotta, Spinach And Egg Yolk Raviolone.

Ingredients for 4 servings:

For the pasta:

  • 500 g flour
  • 350 g egg yolks
  • Salt

For the filling:

  • 200 g blanched spinach
  • 150 g ricotta cheese
  • 50 g noisette (browned) butter
  • 100 g Parmigiano-Reggiano
  • Salt, pepper and nutmeg


Spread the pasta thinly, brush with the egg yolk and prepare ravioloni – approximately 60 g each with the ricotta and spinach filling – and close the pasta.
Cook the prepared ravioloni in beef broth for 5 minutes, skim with a slotted spoon and place on a flat plate. Press the center of the ravioloni lightly and delicately place the raw egg yolk on top. Season with grated Emmental and noisette butter.
Serve very hot.