Egg Ravioli
These delicious egg ravioli are easier to assemble than you think, thanks to wonton wrappers.
- Prep time: 15-20 min
- Makes: 4 to 6
- Cook time: 3 min
Ingredients
- 1/2 cup
- ricotta
- 1/4 cup
- fresh spinach, chopped
- 2 tbsp
- chives, chopped
- salt and pepper to taste
- 24
- wonton wrappers
- 12
- Naturegg Omega 3 Nestlaid eggs, egg yolks only
- 1
- Naturegg Omega 3 Nestlaid eggs, egg white only
- 1 tsp
- olive oil
- extra chives for garnish
Directions
In a bowl, mix together ricotta, spinach, chives, salt and pepper.
On a plate or cutting board, place one wonton wrapper and spread on ½ a teaspoon of the ricotta mixture. With the back of the spoon, create a small well in the center.
Take an egg and separate the yolk carefully from the white so the yolk does not break. Set aside one egg white.
Gently place the egg yolk in the well.
Using a baking brush, brush the edge of the wonton wrapper with the egg white.
Take another wonton wrapper, place it on top of the egg yolk. Using a fork, gently seal the 2 wontons to create a ravioli. Repeat until you have used all the ingredients and the remaining egg yolks.
Bring a large pot of water to a boil. Add a teaspoon of salt.
Cook the ravioli for 3 minutes in boiling water.
Using a slotted spoon, gently remove them and place on a plate.
Drizzle with virgin olive oil and top with more chives or herbs of choice.
Tips
Use the leftover egg whites to make an omelette.
Naturegg Omega 3 Nestlaid
From hens raised in small social groups in enriched colony housing equipped with perches and nesting areas.
Learn MoreTips: Whipping
Room temperature whites are easier to whip and achieve greater volume. If your whites are refrigerator cold (best for separating), you can warm the whites in the microwave. Place in a bowl and microwave uncovered for about 30 seconds at 30 percent power. Another option would be to hold the eggs, before cracking, under a stream of warm water to take off the chill.