Recipe

Tabla Mediterranean Bistro Magical Egg Ravioli Recipe

Print Recipe

Ingredients

1/2 c grated parmesan
1/4 to 1/2 tsp. poppy seeds
1 tbsp plus 1/4 tsp. salt
About 1 1/4 c flour
2 whole eggs, plus 6 egg yolks & 1 egg white
1 1/2 tsps heavy whipping cream
1/4 c whole-milk ricotta
2 tbsps butter, at about room temp
1/8 to 1/4 tsp. freshly ground black pepper
2 c tightly packed stemmed chard leaves

Directions

Step #1 Mix 1 1/4 c flour, whole eggs, & cream to form dough.
Step #2 Turn out onto a clean surface & knead until smooth, about 5 mins.
Step #3 Cover up with plastic wrap & set aside 30 mins.
Step #4 Meanwhile, bring a large pot of water to a boil.
Step #5 Prepare a large bowl of ice water & set it next to the stove.
Step #6 Add 1 tbsp.
Step #7 salt & chard leaves to pot.
Step #8 Cook chard until water returns to a boil & leaves are tender, about 3 mins.
Step #9 Using a slotted spoon, transfer chard leaves to ice water.
Step #10 (Keep pot of hot water on stove, but turn off heat.
Step #11 ) Drain chard, squeeze out as much water as possible, & chop (you should have about 1/2 c).
Step #12 Mix chard with ricotta, 1/4 c parmesan, remaining 1/4 tsp.
Step #13 salt, & pepper to taste.
Step #14 Set aside.
Step #15 Cut a 5-in.
Step #16 -diameter round from a piece of paper & set aside.
Step #17 Unwrap pasta dough, divide into 6 pieces, & pat each piece into a 1/2-in.
Step #18 -thick rectangle.
Step #19 Working with 1 piece at a time, set a pasta roller on the widest setting & roll piece through, dusting dough with flour as necessary to prevent sticking.
Step #20 Fold piece into thirds (like a letter) & roll it through again.
Step #21 Repeat folding & rolling once more for a total of three rolls on the widest setting.
Step #22 Repeat with remaining 5 pieces of dough.
Step #23 Set roller to next narrowest setting & roll each piece through once.
Step #24 Repeat with next narrowest setting.
Step #25 Cut each piece in half & roll through on each remaining setting twice, turning 90° between rolls & trimming as necessary to fit & to keep a basically square shape, until dough squares are thin enough to see through & measure at least 5 in.
Step #26 on all sides.
Step #27 Using paper round as a template, cut 5-in.
Step #28 rounds from each dough square.
Step #29 Assemble the ravioli: Lay 6 pasta rounds on a clean surface dusted with flour.
Step #30 On each round, use a small spoon to arrange 1/6 of the chard-ricotta mixture in a circle about 3/4 in.
Step #31 from the edges, creating a well in the center large enough to hold an egg yolk.
Step #32 Repeat with remaining 5 pasta rounds & chard mixture.
Step #33 Put an egg yolk in the center of each well.
Step #34 Brush edges of pasta with egg white & place a second pasta round on top of each ravioli.
Step #35 Working from the center of each ravioli, carefully press the top pasta round onto the filling to make sure there are no air pockets in the ravioli.
Step #36 Press edges firmly together to seal.
Step #37 Bring pot of water to a slow boil.
Step #38 With a 4- to 5-in.
Step #39 strainer or slotted spoon, lower ravioli one at a time into the water (cook in batches of 2 or 3).
Step #40 Cook ravioli 3 mins.
Step #41 Using the strainer, transfer them to a serving plate, blotting excess water with a paper towel.
Step #42 Top each ravioli with 1 tsp.
Step #43 butter.
Step #44 Sprinkle top ravioli with poppy seeds & remaining parmesan.
Step #45 Serve as soon as possible.
Step #46 Note: Nutritional analysis is per ravioli.
Enjoy the Tabla Mediterranean Bistro Magical Egg Ravioli recipe

Viewing Tabla Mediterranean Bistro Magical Egg Ravioli Receipe

Tabla Mediterranean Bistro Magical Egg Ravioli Recipe

More Related Recipes

Related Categories

Related Tags

Recent Views

Tabla Mediterranean Bistro Magical Egg Ravioli Recipe

Related Recipes

More Related Recipes

Related Categories

Related Tags