Ravioli with creamy spinach and quail egg

Pasta dough




500g grano duro 

5 eggs

0,5g saffron




  • Bring 30ml water with saffron to the boil and let it infuse. Strain it.

  • Combine grano duro, saffron infusion and egg in a mixing bowl and knead until smooth.

  • Wrap the dough tight in plastic foil and let it rest in the fridge for 1 hour.




Sauce Béchamel




375ml milk

20g butter

20g flour

1 onion

1 bay leaf






  • Dice the onion fine and bring the milk to the boil.

  • Sweat the onion in the butter, add flour and continue sweating at low temperature.

  • Add boiling milk and bay leaf and simmer for 15 minutes.

  • Strain the sauce and season with salt and nutmeg.





grano duro

20 quail eggs





  • Drain the spinach and squeeze out any remaining water.

  • Chop the spinach fine and combine with cold sauce béchamel.

  • Separate egg yolk and egg white.

  • Roll out the pasta dough, as thin as possible, and prick out 40 circles.

  • Dress some spinach on each circle and press in a small hole that fits a quail egg. 

  • Arrange the quail eggs in the spinach holes and cover with some spinach.

  • Brush the edge of the pasta dough with egg white and cover with another dough circle. 

  • Press it well together on the edge.

  • Boil the ravioli in salty water for 2 minutes.

  • Serve immediately.