'nduja Egg Raviolo* Recipe
Indulge in our Nduja Egg Raviolo, a delicate handmade pasta filled with a rich blend of spicy nduja sausage and a perfectly runny egg yolk, served with a drizzle of sage-infused brown butter.
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Ingredients
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Raviolo Ingredients
Method
Preparation Steps
- 1
Make the Pasta Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in 2 eggs. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 2
Prepare the Filling
In a medium bowl, mix the nduja, grated Parmesan cheese, and chopped basil until well combined. Set aside.
- 3
Roll Out the Dough
After resting, divide the pasta dough into four pieces. Roll out one piece at a time using a pasta machine or a rolling pin until thin (about 1/16 inch thick).
- 4
Assemble the Raviolo
On one sheet of rolled-out dough, place small mounds (about 1 tablespoon) of the nduja filling, leaving space between each mound. Crack the remaining egg into a bowl and beat lightly. Brush the edges of the dough with the beaten egg. Carefully fold the dough over the filling to create a large raviolo. Press down around the filling to seal, ensuring there are no air bubbles. Cut out the raviolo with a pasta cutter. Repeat with remaining dough and filling.
- 5
Cook the Raviolo
Bring a large pot of salted water to a gentle boil. Carefully add the ravioli and cook for about 4-5 minutes until they float to the surface. Remove with a slotted spoon.
- 6
Serve
Serve the ravioli hot, drizzled with olive oil and topped with additional Parmesan cheese and fresh basil if desired.
