'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.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Raviolo Ingredients
Method
Preparation Steps
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.
Prepare the Filling
In a medium bowl, mix the nduja, grated Parmesan cheese, and chopped basil until well combined. Set aside.
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).
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.
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.
Serve
Serve the ravioli hot, drizzled with olive oil and topped with additional Parmesan cheese and fresh basil if desired.
