Ravioli with quail eggs and truffle oil
6 servings
60 minutes
Ravioli with quail eggs and truffle oil is an exquisite dish of Italian cuisine that combines the tenderness of pasta with the rich flavor of the filling. The roots of this recipe trace back to Tuscany, where chefs strive for a balance of simplicity and sophistication. The thin dough embraces a creamy filling of ricotta, spinach, and parmesan, while the soft quail egg inside adds depth to the texture. The ravioli are cooked so that the yolk remains runny, creating extraordinary tenderness when cut. Truffle oil completes the composition with an elegant earthy aroma. These ravioli are not just pasta but a true gastronomic delight perfect for a dinner accompanied by a glass of white wine.
1
Mix flour with salt, form a mound, make a well in the center, crack in three eggs, add water and mix with a fork, knead the dough for about fifteen minutes, cover with plastic wrap, and let it rest for half an hour to an hour.
- Wheat flour: 400 g
- Salt: to taste
- Chicken egg: 4 pieces
- Water: 1 tablespoon
2
Wash the spinach, sauté it with one teaspoon of butter for five minutes, chop finely, mix with ricotta, parmesan, nutmeg, add a pinch of salt, crack in an egg, mix well, and place in the refrigerator.
- Spinach: 100 g
- Butter: 15 g
- Ricotta cheese: 300 g
- Grated Parmesan cheese: 50 g
- Nutmeg: 1 teaspoon
- Salt: to taste
- Chicken egg: 4 pieces
3
Roll out the dough, cut circles with a diameter of 10 cm, place the filling in a piping bag, squeeze the filling in a circle, leaving 2 cm from the edge, crack a quail egg in the center, cover with a second circle, press around the edge, boil for six to seven minutes — to keep the egg in a pouch, serve 1 piece per portion, drizzled with truffle or cream butter.
- Wheat flour: 400 g
- Quail egg: 6 pieces
- Truffle oil: 10 ml
- Butter: 15 g