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–+ servings
Rezeptidee Wein zum Essen

Colorful egg ravioli with saffron foam

Colored pasta dough sheets are cut out into eggs, filled with ricotta and spinach filling and sealed as ravioli. Served on saffron foam - a creative Easter surprise that takes just 45 minutes to prepare.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main course
Cuisine Italian
Servings 2 People
Calories 520 kcal

Cooking utensils

  • 1 Ravioli cutter (egg mold)
  • 1 Rolling pin
  • 1 Skimmer
  • 1 Brush

Ingredients
  

For the dough:

  • 200 g Flour
  • 2 Eggs
  • 1 tsp turmeric yellow
  • 1 teaspoon paprika powder red

For the filling:

  • 150 g Ricotta
  • 100 g Spinach leaves
  • 30 g Parmesan cheese

For the foam:

  • 200 ml Cream
  • 1 Pinch of saffron
  • 1 Egg yolk

Preparation
 

Prepare the dough:

  • Knead the flour with the eggs and color powder into a smooth dough
  • Leave to rest for 30 minutes

Prepare the filling:

  • Blanch and squeeze the spinach
  • Mix with ricotta and parmesan

Shape the ravioli:

  • Roll out the dough, cut out egg shapes
  • Place the filling on one half, cover with the second plate
  • Press down the edges

Prepare the foam:

  • Whip the cream with the saffron and egg yolk

Recommended side dishes:

  • Grilled lemon slices
  • Fresh basil
  • Roasted pine nuts

Nutritional values per portion

Calories: 520kcalCarbohydrates: 45gProtein: 22gFat: 28g
Keyword Easter pasta, Egg ravioli, Saffron foam, Soave Classico, Wine pairing
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