Surprise egg raviolo

Total time: 5hr 15m
Preparation Time: 75m

For 4 people


Ivo Adam

Nutritional Information

Contains 623 Kcal, 24g Protein, 56g Carbohydrates, 31g Fat


  • Egg yolk
  • 1 tbsp olive oil
  • 4 fresh eggs
  • Pea puree
  • 300 g frozen peas, defrosted
  • salted water, boiling
  • 0.5 dl vegetable bouillon
  • 2 tbsp Martini Bianco
  • 1 tbsp clotted cream (e.g. Fine Food)
  • 0.25 tsp salt (e.g. Fine Food Blue Persian Salt)
  • a little ground allspice (e.g. Fine Food Jamaica Piment)
  • Crumble topping
  • 2 tbsp butter
  • 50 g Culatello (e.g. Fine Food), finely chopped
  • 50 g breadcrumbs
  • Raviolo
  • 0.25 tsp salt
  • 2 tbsp clotted cream (e.g. Fine Food)
  • a little pepper
  • 2 rolls of pasta dough (approx. 120 g)
  • salted water, boiling
  • To serve
  • salted water, boiling
  • 2 tbsp olive oil (e.g. Fine Food olive oil with lemon)
  • 2 sprigs tarragon, leaves torn off

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  • Egg yolk

    Brush a piece of baking paper with oil, place on a plate. Separate the eggs, carefully place the egg yolks on the baking paper, and freeze for approx. 4 hrs. Set aside the egg whites.
  • Pea puree

    Blanch the peas in boiling salted water for approx. 3 mins., dip them into ice-cold water and drain. Set approx. 50 g of the peas aside. Puree the remaining peas with the stock, Martini and clotted cream, season. Press the mixture through a sieve, set aside.
  • Crumble topping

    Heat the butter in a pan, toast the breadcrumbs for approx. 7 mins., allow to cool slightly. Mix the breadcrumbs with the reserved peas and culatello, set aside.
  • Raviolo

    Stir and season the clotted cream. Roll the pasta dough slightly thinner, cut out 8 circles (each approx. 10 cm in diameter). Spread clotted cream on 4 of the circles and place a frozen egg yolk on top. Brush the edges of the dough with a little egg white, place the remaining dough circles on top and press the edges down firmly. Leave the raviolo to rest at room temperature for approx. 10 mins.
  • To serve

    Place the pea puree on 4 plates. Cook the raviolo in simmering salted water for approx. 5 minutes, remove using a slotted spoon, drain and arrange on top of the pea puree. Sprinkle the breadcrumb topping over the raviolo, drizzle with oil and garnish with tarragon leaves.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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