Directions
San Domenico’s Uovo in Raviolo (a raviolo with an egg inside) is the recipe that has made the history of Italian cuisine. Starting from great ingredients the chef Valentino Marcattilii has created an exquisite symphony of flavors.
The recipe looks simple, but it’s not a cakewalk, it’s the fruit of long and laborious preparation and if you want to make the Uovo in Raviolo recipe at home you’ll need a lot of patience, skill and superfine ingredients, you’ve been warned!
Ingredients for making the Uovo in Raviolo recipe
4 servings
- 8 thin disks of dough for tagliatelle, of the diameter of about 15 cm.
- 100 grams/3.5 oz of well-cooked spinach
- white truffle
- 100 grams/3.50 oz of butter
- 100 grams/3.5 oz of grated Parmigiano Reggiano cheese
- 150 grams/5.30 oz of ricotta cheese
- 5 eggs
- nutmeg
- truffle
- salt and pepper
- a few sheets of baking paper.
How to make the Uovo in Raviolo recipe
Finely chop the spinach and mix with cottage cheese, 1.25 oz of Parmigiano Reggiano cheese, a whole egg and season with salt, pepper and nutmeg.
Lay the 4 disks of dough on separate pieces of wax paper.
Divide the filling into 4 equal parts, forming in the center of each disk a mini volcano in which will be nestled an egg yolk with a little bit of white. Be careful not to break it and season with a pinch of salt. (If you use a pastry bag it’s easier).
Moisten the edges of the dough with a little bit of water, take the remaining disks and put them over the first 4, close carefully trying to squeeze out all the air from the shells and trim the edges, if necessary.
Dip them in boiling salted water and cook for a couple of minutes. Drain the ravioli within individual dishes and sprinkle with the remaining Parmigiano Reggiano cheese and slices of truffle.
Meanwhile, melt at high heat the remaining butter making it brown, then pour over the eggs and serve immediately.
Which wine should we pair with San Domenico’s Uovo in Raviolo?
The dish is very rich with sweet, savory and creamy flavors mixed in a sumptuous fresco. The wine must be able to balance and resist this puffy assault. Must have body, freshness, even better if it has been aged in the wood. If we want to stay in Romagna a good wine could be a salty Albana di Romagna DOCG, which with its flavors of broom, hazelnut and orange zest manages to cut the sweet textures of the dish. A nice, salty Grüner Veltliner is even better.
Courtesy recipe of Valentino Marcattilii
San Domenico restaurant, Imola, Bologna, Italy
