Raviolone with soft egg

Prepare the egg pasta by kneading the flour with 3 eggs, a pinch of salt and a drizzle of oil.

Create a ball, wrap it in film and let it rest in Freddy for 20 minutes with the function "blast chilling".

Meanwhile, finely chop the onion and brown it in a pan with a drizzle of oil and half a glass of water; then add the spinach and cook. Once cooked, cool them in Freddy with the function "blast chilling" for about twenty minutes. Add the spinach to the ricotta, salt, pepper and blend all with a blender until you get a cream, then put the mixture in a sac a poche. Extract the ball of fresh pasta from Freddy and, with the help of the special machine, pull it until you get a thin sheet of pasta.

With a pastry ring of about 16 cm in diameter, make 16 discs from the sheet. Fill the circles with a spiral of spinach cream and, inside each spiral, pour an egg yolk. Brush the edge with a little egg white and close with another disc of fresh pasta to obtain a giant ravioli. Lay the ravioli on a well floured surface, boil abundant salted water in a large pan and in another pan heat a little oil with some sage leaves. When the water boils, gently dip two ravioli at a time, let them cook for a couple of minutes, then drain and pour into the pan with oil and sage. Serve with grated Parmesan cheese, a handful of poppy seeds and some fresh spinach leaves.

You can prepare the ravioli in advance and in large quantities and freeze them with the "shock freezing" function of Freddy. This will keep them in the freezer for up to 6 months.

If necessary, all you have to do is remove from the freezer the number of ravioli you need and cook them directly from frozen foods in plenty of boiling salted water.