Recipes 2

Soft Centred Egg Ravioli
with Creamy Burnt Butter Sauce

  • Serves: 10
  • Complexity: easy
  • 1.0/5 rating (1 votes)
Soft Centred Egg Ravioli


  • 500g flour
  • 4 eggs
  • 30ml milk
  • Pinch of salt
  • 10 eggs
  • 150g spinach
  • 15g ground nutmeg
  • 3 pinches of salt
  • pinch of ground black pepper to taste
  • 60g butter
  • 15ml vegetable oil
  • 200g porcini mushrooms
  • 100g baby spinach
  • 250g salted butter
  • 1 lemon, juice
  • 1L Kerrymaid Savoury & Dessert Topping
  • Seasoning to taste
  • 125g finely chopped chives


  1. Ravioli
    1. Place the flour onto a clean work surface; make a well in the middle of the flour pile. Break the eggs and place in the middle. Using a fork, mix the egg and slowly star working the flour in. Once the mixture becomes crumble, start kneading the dough, until the dough is smooth and springs back when pushed down on it
    2. Cover with plastic wrap and leave in fridge for an hour
    3. Using a rolling pin, roll out the pasta dough to 2mm thick, using a round cutter, cut it into discs approx. 5cm wide
    4. Using a pasta machine roll each pasta disc into a 133cm round, turning the pasta 180 degrees through each turn. Lay the rounds on a lightly floured surface
    5. To assemble the ravioli - place a base of the cut out ravioli onto a floured surface, place the cut out spinach on top of the egg and spinach stack making sure you align the pasta sheets accurately and push all the air out sticking the 2 sheets together
    6. Blanch the ravioli until the pasta is cooked, place in an ice bath to stop the cooking process then remove and set aside until ready to use
  2. Vegetables

    1. Heat up butter in a pan and sauté the mushrooms until cooked
    2. In a pot, bring water to a boil and blanch spinach leaves, once cooked, remove from pot and refresh. Just before service, heat some butter in a pan and sauté
  3. Butter Cream Sauce
    1.  Place the butter in a sauce and cook until it browns (beurre noisette)
    2. Add the lemon juice and then immediately add the cream
    3. Simmer until the Kerrymaid Savoury & Dessert Topping reduces by half
    4. Season well and stir through chives
  4. To Finish

    1. Refresh the ingredients and plate

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