{"id":14772,"date":"2021-02-23T03:16:01","date_gmt":"2021-02-23T03:16:01","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/02\/23\/raviolo-al-uovo-eigelb-im-riesen-raviolo-egg-yolk-xl-raviolo\/"},"modified":"2024-10-24T12:17:28","modified_gmt":"2024-10-24T04:17:28","slug":"raviolo-al-uovo-eigelb-im-riesen-raviolo-egg-yolk-xl-raviolo","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/02\/23\/raviolo-al-uovo-eigelb-im-riesen-raviolo-egg-yolk-xl-raviolo\/","title":{"rendered":"Raviolo al Uovo \u2013 Eigelb im Riesen-Raviolo \u2013 Egg-Yolk XL-Raviolo"},"content":{"rendered":"<p style=\"text-align: center;\">Da ich jetzt wieder meine Pasta Unterrichte aufgenommen habe, gibt es viel \u00f6fters Teigwaren bei uns. Ich bin kein grosser Fan von Pasta, aber hin und wieder ist es OK. Was ich aber mag, sind gef\u00fcllte Pasta oder Gratins. Und etwas, was ich schon lange Mal machen wollte, sind diese Raviolo al Uovo, Ravioli mit dem fl\u00fcssigen Eigelb drin. Da ich heute wieder einmal Kurs gab, hatte ich Teig \u00fcbrig und habe ganz schnell einen Probelauf gemacht! Und es hat geklappt und schmeckte wunderbar. Jetzt kann ich es auch meinen G\u00e4sten einmal auftischen, ohne Angst zu haben, alles f\u00e4llt auseinander!<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>As I am giving pasta classes again lately, we have more often pasta on the table. I am not a big fan of pasta, but from time to time it\u2019s OK. But what I really like is filled pasta or gratins! And what I really always wanted to do is the egg-yolk filled raviolo. As I gave another class today and I had some pasta leftover I tried to make them, just as a test run. <\/em><em>And it worked! They tasted great! <\/em><em>Now I can cook them for my guests without being scared it will all fall apart! <\/em><\/p>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/egg22-824x1024.jpg\" alt=\"Raviolo al Uovo\" class=\"wp-image-9177\"\/><\/figure>\n<\/div>\n\n<p style=\"text-align: center;\">F\u00fcr 3 grosse Raviolis:<br><strong>Pasta:<\/strong><br>150 g Pastamehl<br>1 Ei<br>1 Eigelb<br>2 EL Tomatenmark<br>1 Prise Salz <br>1 EL Oliven\u00f6l<\/p>\n<p style=\"text-align: center;\"><strong>F\u00fcllung:<\/strong><br>100 g Frischk\u00e4se<br>100 g Mascarpone<br>1 TL getrocknete Kr\u00e4uter<br>Pfeffer<br>Etwas Chili<br>3 Eigelb<\/p>\n<p style=\"text-align: center;\"><strong>Sauce:<\/strong><br>3 Knoblauchzehen, fein gehackt<br>1 Zweig Rosmarin, fein gehackt<br>1 Handvoll Blattspinat, fein gehackt<br>Pfeffer und Salz<br>Chili<br>Den Rest der F\u00fcllung, ich hatte 2 EL \u00fcbrig<br>20 g Butter<br>1 Handvoll Kirschtomaten<\/p>\n<p style=\"text-align: center;\">Aus den Zutaten f\u00fcr die Pasta <a href=\"https:\/\/pane-bistecca.com\/2018\/10\/24\/pastateig-selbermachen-pasta-dough-handmade\/\">nach dieser Anleitung<\/a> zum Teig kneten und 30 Minuten ruhen lassen. Der Teig wird durch das Tomatenmark sch\u00f6n orange! <br>Unterdessen die Zutaten der F\u00fcllung gut zusammen mischen und in einen Spritzbeutel geben. <br>Dann die Pasta d\u00fcnn ausrollen bis zur Nummer 5 auf der Pasta Maschine. Man kriegt einen langen Teigstreifen. Den Teigstreifen auf eine Arbeitsfl\u00e4che legen und auf die eine H\u00e4lfte drei doppelte Kreise der F\u00fcllmasse spritzen. (siehe Bilder) Ich habe die Kreise \u00fcbereinander gemacht, so dass das Eigelb Platz hat. Dann ein Eigelb in die Mitte geben. Den Teig mit dem Eiweiss bestreichen, dann \u00fcber diese F\u00fcllungen falten und rund um die F\u00fcllung mit den Daumenseiten gut andr\u00fccken, dabei die Luft rausdr\u00fccken. Die Ravioli mit dem Raviolirad zurechtschneiden. Die Ravioli in kochendem, gesalzenem Wasser ca. 5 Minuten kochen, dann absch\u00f6pfen.<br>Unterdessen die Butter in einer weiten Pfanne schmelzen, den Knoblauch, Rosmarin und Spinat dazu geben. Kurz anschwitzen, dann die restliche F\u00fcllung dazu geben. Gut vermischen und die Kirschtomaten dazu geben. Evt. etwas Sahne dazu geben und die abgesch\u00f6pften Ravioli dazu geben. Kurz schwenken und sofort servieren!<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>For 3 XL Ravioli:<\/em><br><em><strong>Pasta:<\/strong><\/em><br><em>150 g Pasta Flour<\/em><br><em>1 Egg<\/em><br><em>1 Egg-yolk<\/em><br><em>2 tbsp Tomato Paste<\/em><br><em>1 Pinch of Salt<\/em><br><em>1 tbsp Olive Oil<\/em><\/p>\n<p style=\"text-align: center;\"><em><strong>Filling:<\/strong><\/em><br><em>100 g Cream Cheese<\/em><br><em>100 g Mascarpone<\/em><br><em>1 tsp dried Herbs<\/em><br><em>Pepper<\/em><br><em>some Chili<\/em><br><em>3 Egg-yolk<\/em><\/p>\n<p style=\"text-align: center;\"><em><strong>Sauce:<\/strong><\/em><br><em>3 cloves of Garlic, finely chopped<\/em><br><em>1 Twig of Rosemary, finely chopped<\/em><br><em>1 Handful Spinach Leaves, finely chopped<\/em><br><em>Pepper and Salt<\/em><br><em>Chili<\/em><br><em>The leftover 2 tbsp of the filling<\/em><br><em>20 g Butter<\/em><br><em>1 handful Cherry Tomatoes<\/em><\/p>\n<p style=\"text-align: center;\"><em>Make the pasta dough as advised <a href=\"https:\/\/pane-bistecca.com\/2018\/10\/24\/pastateig-selbermachen-pasta-dough-handmade\/\">in this Blog post<\/a> and then let rest for 30 minutes. The dough will get nicely orange through the addition of tomato paste! <\/em><br><em>Meanwhile mix the ingredients for the filling well together and fill it into a piping bag.<\/em><br><em>Then roll out the paste thinly I went up to number 5 on the pasta machine. You get one long strip of dough. Put it onto a working space and pipe three circles onto half of the stripe. (see pictures) I made two piped circles on top of each other, so the egg-yolk has enough space. Then put one egg-yolk each into these circles. Brush the pasta with egg-white and fold the other half of the dough over the filling. Now push out the air around the filling with the side of the thumb and push the pasta together. Now cut the Ravioli nicely with the ravioli cutter. Boil them in boiling salted water for 5 minutes. Then take them out with a slotted spoon. <\/em><br><em>Meanwhile melt the butter in a flat pan and fry the garlic, rosemary, and spinach in it. Add the leftover filling and mix well, then add the cherry tomatoes. You may want to add some whipping cream. Then add the drained ravioli and move them carefully around the sauce. Serve immediately!<\/em><\/p>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/egg1-768x1024.jpg\" alt=\"\" class=\"wp-image-9178\"\/><\/figure>\n<\/div>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/egg2.jpg\" alt=\"\" class=\"wp-image-9179\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/egg3.jpg\" alt=\"\" class=\"wp-image-9180\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/egg4.jpg\" alt=\"Raviolo al Uovo\" class=\"wp-image-9181\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/egg5-1024x768.jpg\" alt=\"Raviolo al Uovo\" class=\"wp-image-9182\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/egg10-768x1024.jpg\" alt=\"Raviolo al Uovo\" class=\"wp-image-9183\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/egg9-768x1024.jpg\" alt=\"\" class=\"wp-image-9184\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/egg12-768x1024.jpg\" alt=\"Raviolo al Uovo\" class=\"wp-image-9185\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/egg16-768x1024.jpg\" alt=\"Raviolo al Uovo\" class=\"wp-image-9186\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/egg18-768x1024.jpg\" alt=\"Raviolo al Uovo\" class=\"wp-image-9187\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/egg23-768x1024.jpg\" alt=\"Raviolo al Uovo\" class=\"wp-image-9188\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/egg21-768x1024.jpg\" alt=\"Raviolo al Uovo\" class=\"wp-image-9189\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" class=\"wp-image-72\"\/><\/figure>\n<\/div>\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Da ich jetzt wieder meine Pasta Unterrichte aufgenommen habe, gibt es viel \u00f6fters Teigwaren bei uns. Ich bin kein grosser Fan von&#8230;<\/p>\n","protected":false},"author":5,"featured_media":161700,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,139,129,85,1280,22,44,54,21,140,99,6,302,62,278,65,23,64],"tags":[88,50,58,104,67,303,27],"class_list":{"0":"post-14772","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-chili","9":"category-dumplings","10":"category-eggs","11":"category-europa","12":"category-vegetables","13":"category-main-dishes","14":"category-italien","15":"category-cheese","16":"category-garlic","17":"category-herbs","18":"category-pasta","19":"category-ravioli-tortellini","20":"category-sauce","21":"category-spinach","22":"category-tomato","23":"category-vegetarisch","24":"category-starters","25":"tag-eggs","26":"tag-main-dish","27":"tag-italien","28":"tag-herbs","29":"tag-pasta","30":"tag-ravioli","31":"tag-vegetarisch","32":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Raviolo al Uovo \u2013 Eigelb im Riesen-Raviolo \u2013 Egg-Yolk XL-Raviolo - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2021\/02\/23\/raviolo-al-uovo-eigelb-im-riesen-raviolo-egg-yolk-xl-raviolo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Raviolo al Uovo \u2013 Eigelb im Riesen-Raviolo \u2013 Egg-Yolk XL-Raviolo\" \/>\n<meta property=\"og:description\" content=\"Da ich jetzt wieder meine Pasta Unterrichte aufgenommen habe, gibt es viel \u00f6fters Teigwaren bei uns. 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