Egg Ravioli, Walter style at Fontanaro.
This is a delicious Italian dish that doesn’t really need a sauce to match. You can add as condiment just extra virgin olive oil and Parmesan cheese.
The best pace to taste it at Locanda delle Scuderie in Chiusi Chianciano, the restaurant own by our master chef Walter. https://www.lalocandadellescuderie.it/
- 1 kg of organic flour n. 0
- 10 organic eggs
- organic extra virgin olive oil
- ricotta of Pienza
Make a vulcano with the flour and add the eggs in the centre. Incorporate the flour to the egg and add a pinch of salt and two spoons of EVO (olive oil).
Knead the dough and work for at least 10 minutes to make it perfectly shaped.
Leave the dough in the fridge for at least 30-40 minutes to rest…we say “leave it to relax after the stress”!
Cut the boiled spinach and add them the ricotta cheese to make a firm dough.
Roll the pasta dough not too thin.
Make a large plain vulcano with the ricotta and spinach dough on top of the rolled pasta and add a egg yolk per raviolo in the centre. Cut the raviolo with a “Coppa Pasta” or with a large wine glass!!
Close the raviolo sealing it with some water at the edge to be sure they don’t open while boiling.
Cook your Egg Raviolo in a large pasta pot with salt. Cook for around 5 minutes. Taste a little part of one before you dry the pasta. Serve it very warm.