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Surprise egg raviolo
1 h 15 m active | 5 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 623
  • Fat about 31g
  • Carbohydrates about 56g
  • Protein about 24g
Author: Ivo Adam
This is needed
This is needed for 4 people
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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And that's how it's done
And that's how it's done
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.