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.

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.

Make the Pasta Dough

In a medium bowl, mix the nduja, grated Parmesan cheese, and chopped basil until well combined. Set aside.

Prepare the Filling

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).

Roll Out the Dough

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.

Assemble 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.

Cook the Raviolo

Serve the ravioli hot, drizzled with olive oil and topped with additional Parmesan cheese and fresh basil if desired.

Serve

All-purpose flour

Eggs

Salt

Nduja (spicy spreadable salami)

Parmesan cheese, grated

Fresh basil, chopped

'NDUJA EGG RAVIOLO*

Make 'NDUJA EGG RAVIOLO* Recipe in just 1h 30m. 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.

'nduja Egg Raviolo* Recipe

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