There’s something genuinely magical about cutting into a Raviolo San Domenico, the golden yolk spilling out like liquid gold, mingling with the delicate pasta and rich sauce. The first time I tasted this dish, I was mesmerized. It was at a small trattoria where the chef, with a twinkle in his eye, told me the story behind it.
Originally from the legendary Ristorante San Domenico in Imola, this dish is a testament to the beauty of simplicity done right. The combination of a soft egg yolk, creamy ricotta, and delicate pasta creates a luxurious bite that feels both comforting and refined. But I love adding my own twist, bringing in morel mushrooms for their deep, earthy flavor and finishing with a beurre blanc, a silky French butter sauce that adds just the right amount of brightness to balance the richness. This dish is about patience and precision, but the reward is unforgettable. Every time I make it, I feel like I’m creating something special, a little moment of indulgence that turns an ordinary meal into something extraordinary.
Ingredients ( for 5 portions)
pasta for raviolo:
- 250g plain flour
- 125g pasteurised Egg Yolk
- 1 tablespoon of water
for the filling:
- 400g fresh ricotta cheese
- 250g spinach leaves, washed
- 100g parmesan cheese (30 months)
- ground nutmeg
- Salt, pepper
- 5 egg yolks (one for each ravioli)
For the sauce :
- 10 fresh morel mushrooms
- 1 garlic clove
- 100g butter
- 300ml buerre blanc sauce
- white truffle from Alba
Instructions
For the pasta Raviolo
- Start by placing all the pasta ingredients into a stand mixer fitted with a dough hook. Mix until the dough comes together and is smooth. If you prefer, you can mix it by hand, creating a well with the flour and incorporating the eggs gradually until a dough forms. Knead the dough for about 10 minutes until it becomes elastic and smooth. Wrap it in cling film and let it rest in the refrigerator for at least two hours. This resting period allows the gluten to relax, making the pasta easier to roll out later.
For the filling
- Begin by thoroughly washing the spinach under cold running water multiple times to remove any grit. In a pan, melt the butter over medium heat, then add the garlic clove. Let it infuse for a minute before adding the spinach. Sauté quickly for about 2 minutes until wilted, then remove from the heat and let it cool.
- Once the spinach is cool enough to handle, squeeze out as much excess water as possible. Finely chop the spinach and place it in a bowl. Sieve the ricotta to make it extra smooth, then mix it with the spinach, Parmesan, nutmeg, salt, and pepper. Taste and adjust seasoning as needed. Set aside.
Roll the ravioli
- Roll out the pasta dough using a pasta machine or rolling pin until you achieve a very thin sheet, almost translucent.
- Using a piping bag, pipe a ring of the ricotta-spinach mixture onto the pasta sheet, ensuring it is wide enough to hold an egg yolk in the centre. Carefully place an egg yolk inside the ring. The raviolo should be large, at least 10 cm in diameter.
- Lightly mist the pasta around the filling with water using a spray bottle (or brush it on with a pastry brush). Carefully place another sheet of pasta on top, gently pressing around the filling to seal. Be very careful not to break the yolk and ensure there are no air bubbles trapped inside. Use a pasta cutter or a ring mould to trim the raviolo neatly.
to make the sauce
- In a saucepan, sauté the finely chopped shallot in white wine over medium heat until the liquid reduces by half. Lower the heat and whisk in the cold butter, one cube at a time, allowing it to emulsify into a creamy sauce. For an even richer texture, add a splash of heavy cream. Season with salt and keep warm.
- In a separate pan, melt butter with a garlic clove and sauté the morel mushrooms until golden brown and fragrant, about 3-4 minutes. Add the sautéed mushrooms to the beurre blanc sauce.
- Bring a pot of salted water to a gentle boil. Carefully drop in the ravioli and cook for exactly 2 minutes—you want the pasta to be cooked but the egg yolk inside to remain runny. Avoid a rolling boil, as this could cause the ravioli to break.
- Using a slotted spoon, carefully transfer the raviolo to the beurre blanc sauce. Spoon some sauce over the top and let it sit for a few seconds to absorb the flavours.
To plate up
- Plate the raviolo carefully, spooning additional beurre blanc and mushrooms over the top. Finish with freshly shaved white truffle from Alba for an extra touch of luxury.
- When cut open, the egg yolk should flow beautifully, creating a rich, velvety sauce that blends perfectly with the pasta and filling.