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G. H. RAVIOLO ALL’UOVO CON CREMA DI SPINACI - A quick, unique, flavorful and delicious Italian inspired appetizer.
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Gabrielle Hamilton's Raviolo All'uovo or Handkerchief Pasta

This recipe uses creamed spinach and porchetta as a variation. The trick is keeping the dish warm while the ingredients are being prepared. Pre-toasting the pine nuts and preparing the creamed spinach ahead of time is key. Additionally, begin boiling water for the poached egg and prepare the dried pasta according to instructions (unless using no boil sheets) while preparing the other ingredients. This will help ensure the appetizer is warm when served.
Course Appetizer
Cuisine Italian/American fusion
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author David of Sunset & Sewanee

Ingredients

  • 4 Eggs poached
  • 12 Pancetta thinly sliced
  • 4 to 8 Pasta sheets 5x5 inch
  • 1 cup Spinach, creamed optional
  • 6 tbsp Butter for Buerre Noisette Brown Butter See technique above
  • 1/3 cup Pine nuts roasted
  • 2 tbsp Balsamic glaze or aged balsamic vinegar
  • 1/3 cup Parmesan, shaved for garnish

Instructions

  • Prepare roasted pine nuts and be careful not to burn. Remove from heat when you see the pine nuts are starting to brown and keep in a cool metal bowl.
  • Prepare creamed spinach and keep warm (optional).
  • Warm serving dishes in oven. The plates should be warm to the touch not hot.
  • Prepare brown butter in a heavy skillet over medium to medium high heat. Keep a close eye on the butter. Once the foaming subsides, the butter will start to brown. Remove from the heat and keep warm.
  • In a large pot add 6 cups of water and bring to a boil. Reduce heat to a simmer.
  • Quickly dip the pancetta or prosciutto quickly into the water just to warm up. About 8-10 seconds. Place warmed pancetta in the center of warmed serving plates
  • Place a small mound of warmed creamed spinach (if using) on top of the porchetta.
  • Add 1/2 cup of white vinegar to the water and stir. Gently crack eggs into and just above the surface of the water. With a slotted spoon swirl the water around the egg yolk. This will help the egg white to encase the yolk. Cook the eggs for about 2 minutes. Gently remove with a slotted spoon and place on top of the warmed spinach and pancetta.
  • Return the water to just boiling and add the fresh homemade pasta sheets to the water and cook for a minute and a half. If you are using dried lasagna sheets, cook according to the instructions on the package and cut after the sheet is already cooked to size you need. Use overlapping sheets if they are not wide enough to cover. (If you wish to use no boil pasta sheets then just warm up for a couple of minutes in the hot water before using.)
  • Place a square of pasta on top of each poached egg, spinach and pancetta.
  • Drizzle with Buerre Noisette.
  • Drizzle with balsamic glaze or balsamic syrup.
  • Top the dish with a good quality shaved parmesan and toasted reserved pine nuts.
  • Serve immediately.