Egg Yolk Ravioli (Uovo in Purgatorio) with Spinach and Ricotta
A technical low-carb 'pasta' using a thin sheet of mozzarella and egg white dough, filled with a whole runny egg yolk.
Prep Time
50 min
Cook Time
10 min
Servings
4
Ingredients
- 8 Eggs
- 2 shredded Mozzarella Cheese
- 0.5 cup Ricotta Cheese
- 1 cup Fresh Spinach
- 4 tbsp Butter
- 4 Sage Leaves
Instructions
- 1
Melt mozzarella and mix with 1 egg white and a little almond flour to form a 'Fathead' dough. Roll out very thin.
- 2
Mix ricotta and chopped sautéed spinach. Create 4 rings of the ricotta mixture on the dough sheets.
- 3
Carefully place one raw egg yolk into the center of each ricotta ring.
- 4
Top with another sheet of dough and seal the edges tightly with a fork.
- 5
Briefly poach in simmering water for 2 minutes, then finish in a pan with browned butter and sage.
Nutrition Facts
Calories
410
kcal
Protein
26
g
Carbs
7
g
Fat
31
g
Fiber
1
g
Sugar
2
g
Sodium
550
mg
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