Uovo in Raviolo Recipe

We appreciate the greatness of Uovo. They’re rich, delicious, beautiful, and they are possible for you to make at home if you have some patience. A gorgeous oversized soft egg yolk, spinach, and ricotta filled raviolo with a ring of truffled vegetables topped with melted truffle butter.

Our Executive Chef Matteo Bergamini at BLACKBARN Restaurant shares his Uovo in Raviolo Recipe:

Servings: 4
Prep Time: 90 minutes
Cooking Time: 2 minutes

Ingredients for the pasta dough:

• 1 cup “00” flour
• 3 eggs
• a pinch of salt

Ingredients for the filling:

• ½ cup sautéed spinach
• 1 ½ cup ricotta
• 3 ounces freshly grated Parmigiano cheese
• 5 large eggs
• a pinch of freshly grated nutmeg
• white peppers freshly ground
• a pinch of salt
• 3 ½ oz. truffle butter

A portion of proceeds goes towards Heavenly HARVST Foundation to create meals for those in need.

Ingredients for the garnish:

• 1 bunch pencil asparagus
• ½ lb morel mushrooms
• 1 chopped shallots

Directions for Uovo in Raviolo: 

To prepare the pasta dough, cover your table with white flour and start mixing it with the eggs and salt. Roll it very thin and cut 8 circles 4” diameter.

Wash your asparagus and the morel under cold water. Then place the mushrooms on a clean towel to dry and cut the asparagus into half-inch pieces. Finely chop your spinach. In a bowl mix the spinach with the ricotta, half the Parmigiano, and one egg. Season with nutmeg, salt, and pepper.

Place 4 circles of the pasta dough on a sheet of parchment paper. Place equal portions of the ricotta-spinach mixture on each of the rounds. Make a slight indentation in the mounds of the mixture.

Separate the yolks from the whites of the remaining 4 eggs. Make a slight indentation in each mound of the mixture, then carefully place 1 egg yolk and ½ of its white in the indentation.

Brush the edges of the pasta circles with a little cold water, cover with the remaining 4 circles of pasta and press together to seal, eliminating as much air as possible from the inside.

Bring a pot of water to boil, add 2 Tbs of coarse sea salt and carefully ease the ravioli into the water. Cook for 2 minutes. In a sauté pan, on a medium heat, place half an ounce of truffle butter then add shallots, morels, and asparagus then cook for 2 minutes. Season with salt and pepper.

While the ravioli are cooking, melt the rest of the truffle butter in a saucepan over high heat and cook just until the butter takes on a light brown color.

Drain the ravioli and place them on 4 individual plates. Top the ravioli with 2 spoonfuls of vegetables on each one, sprinkle them with Parmigiano cheese and pour the browned truffle butter on it.

Let us know how your dish came out and if you’re in town, try our Uovo during brunch at BLACKBARN Restaurant, across the street from Madison Square Park, at 19 E 26 Street in NoMad.