Soft Farm-Egg Ravioli


This soft farm-egg ravioli recipe from chef Brian Lewis of Bedford Post is sure to impress any dinner guest.


For the Ravioli

  • 1 cup '00' flour

  • 1 cup unbleached all-purpose flour, plus more for kneading and rolling

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon milk

  • 19 large egg yolks, plus 1 large whole egg

For the Sage Brown Butter

  • ½ cup (1 stick) unsalted butter

  • 6 fresh sage leaves, thinly sliced

For Serving

  • Freshly grated Parmesan cheese

For the Ricotta Filling

  • 1 cup fresh cow's milk ricotta cheese

  • 6 fresh mint leaves, very thinly sliced

  • 2 tablespoons extra-virgin olive oil

  • Zest of 1 lemon

  • Coarse salt and freshly ground pepper

For the Spinach Filling

  • 1 tablespoon unsalted butter

  • 2 tablespoons extra-virgin olive oil

  • 4 shallots, thinly sliced

  • 2 cloves garlic, thinly sliced

  • Coarse salt and freshly ground pepper

  • 4 cups baby spinach

  • 2 tablespoons dry white wine, such as pinot grigio

  • ¼ cup heavy cream

  • ¼ cup finely grated Parmesan cheese

  • Pinch of freshly grated nutmeg

For the Breadcrumbs

  • 3 tablespoons unsalted butter

  • 1 cup panko breadcrumbs

  • 1 tablespoon chopped fresh sage

  • 1 tablespoon chopped fresh rosemary

  • Coarse salt


  1. Make the spinach filling: In a heavy-bottomed saucepan, melt butter and olive oil over medium heat. Add shallots and garlic; season with salt, and cook, stirring, until translucent, about 2 minutes.

  2. Add spinach and season with salt. Cook, stirring occasionally, until moisture has evaporated, about 10 minutes. Add wine and cook until wine has evaporated, about 3 minutes. Add cream and cook until reduced, about 2 minutes.

  3. Add cheese and nutmeg; season with salt and pepper. Prepare an ice-water bath. Place a bowl in ice-water bath and set aside. Transfer mixture to the bowl of a food processor and blend until smooth. Transfer spinach mixture to bowl set in ice-water bath and let cool. Transfer spinach puree to a disposable pastry bag with a 1/2-inch opening; keep refrigerated until ready to use.

  4. Make the ricotta filling: Place ricotta in a colander set over a medium bowl and let drain for 15 minutes to remove excess moisture. Transfer ricotta to a large bowl along with mint, olive oil, and lemon zest; season with salt and pepper and stir until well combined. Transfer mixture to a large disposable pastry bag with a 1/2-inch opening; keep refrigerated until ready to use.

  5. Make the ravioli: Mound both flours in the center of a large work surface and make a well. In a large bowl, mix together olive oil, milk, 7 egg yolks, and a whole egg. Slowly add oil mixture to well and, using your fingers, begin working the flour mixture into the oil mixture until it becomes a sticky mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough and discard.

  6. Lightly flour work surface; knead dough until smooth and elastic, 7 to 8 minutes. Wrap dough in plastic wrap; let stand for one hour before rolling.

  7. Set the rollers of a hand-crank or electric pasta machine at their widest opening. Unwrap one piece of dough; using a lightly floured rolling pin, roll to flatten dough slightly.

  8. Roll dough twice through the pasta machine. Now change the rollers of the pasta machine to the next lowest setting, and roll out the dough twice. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through every setting down to No. 3. The dough may be cut in half for easier rolling, if necessary.

  9. Cut dough crosswise into 7-inch lengths. Place one 7-inch length of pasta dough on a lightly floured work surface. In the center of the dough, place an egg yolk. Then pipe one tablespoon spinach filling 1 inch from the egg yolk. On the opposite side of the egg yolk, pipe 1 tablespoon ricotta filling about 1 inch from the egg yolk. Repeat process 11 times with pasta dough, egg yolks, and both fillings.

  10. Working with one ravioli at a time, spray one side of one of the remaining twelve 7-inch lengths of pasta dough with water. Place damp-side down over filling. Using an inverted 2-inch biscuit cutter, place around each mound to shape and seal and remove any air from ravioli. Using a fluted pastry wheel, trim ravioli to 3 inches across; set aside. Repeat process for remaining ravioli.

  11. Make the sage brown butter: Place butter in a small heavy-bottomed saucepan and melt over medium heat. When butter begins to foam, add sage and cook, stirring constantly until butter solids have taken on a nutty fragrance, about 2 minutes. Remove from heat and set aside to cool.

  12. In a medium skillet, over low heat, melt butter. Add breadcrumbs and cook, stirring, until lightly browned. Stir in sage and rosemary and continue to cook until dark golden brown, about 3 minutes. Remove from heat and season lightly with salt. Set aside.

  13. Bring a large pot of salted water to a boil over high heat. Add ravioli and cook for 3 minutes. Using a slotted spoon, transfer one ravioli to each of 12 serving plates. Drizzle with sage brown butter and sprinkle with breadcrumbs and freshly grated Parmesan cheese. Serve immediately.

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