Raviolo Gigante With Fried Egg Recipe

Name: Raviolo Gigante With Fried Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 1/2 cup '00' flour; salt, to taste; 2 heaped tablespoons fine polenta; 2/3 cup water; salt, to taste; 3 tablespoons butter; 3 tablespoons Parmesan cheese, grated; 1 link Italian sausage (sweet or hot), removed from casing; 1 scallion, sliced, light green and white parts only; 1 tablespoon butter, melted; Parmesan cheese, to garnish

Servings: persons

1 egg
1/2 cup '00' flour
salt, to taste
2 heaped tablespoons fine polenta
2/3 cup water
salt, to taste
3 tablespoons butter
3 tablespoons Parmesan cheese, grated
1 link Italian sausage (sweet or hot), removed from casing
1 scallion, sliced, light green and white parts only
1 tablespoon butter, melted
Parmesan cheese, to garnish

1
To make the pasta, mix the egg with the flour and the salt.
2
Once the dough is completely mixed, wrap it in plastic and place in the fridge for an hour.
3
For the filling, boil the water with the salt and then place the corn flour into it.
4
Cook for about 20 minutes.
5
Stir constantly at low heat.
6
Remove from fire and finish with butter and Parmesan.
7
Cool down in the refrigerator before stuffing the ravioli.
8
In a hot skillet, saute the sausage until fully cooked, breaking up chunks with a wooden spoon.
9
Remove from skillet and drain off all but a tablespoon of the fat.
10
Quickly fry the scallions in the sausage fat, then set aside.
11
Roll pasta to a very thin sheet.
12
Place filling in the middle.
13
Fold by half and cut around the filling to form a circle using a fluted pastry cutter or sharp knife, pressing down around the circumference with a fork to seal.
14
Cook the raviolo in boiling salt water for 4 minutes.
15
Transfer to a plate, top with melted butter and add a sunny-side up egg on top.
16
Garnish with fried scallion, sausage and extra parmesan cheese.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 egg, 1/2 cup '00' flour, salt, to taste, 2 heaped tablespoons fine polenta, and more.

Yes, Raviolo Gigante With Fried Egg falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Raviolo Gigante With Fried Egg

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