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–+ servings

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.
Print Recipe
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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