Egg Yolk- And Ricotta-Filled Ravioli Recipe
Egg yolk-filled ravioli is one of our favorite pasta dishes. Each raviolo is stuffed with a vibrant herb and Meyer lemon ricotta filling before getting loaded with an egg yolk. The resulting ravioli ooze delicious yolks when you cut into them, mixing with the ricotta and pancetta tomato sauce in this rich and velvety pasta dish.
OK, we realize this recipe is daunting, but it isn't any harder than making regular ravioli. First, make sure the yolks stay intact when inserting them over the ricotta filling. Then, cook each raviolo for only 4 to 5 minutes (until tender), and we promise you'll cut into perfect pockets of runny egg.
Check out our favorite pasta recipes.
Recipe from the Tasting Table Test Kitchen
Egg Yolk- And Ricotta-Filled Ravioli Recipe
These tender ravioli are packed with herby ricotta and runny egg yolks, then served with a spicy tomato sauce. It's perfection in a bowl.
Prep Time
30
minutes
Cook Time
30
minutes
Servings
8
Ravioli
Total time: 1 hour
Ingredients
- For the Dough
- 2¼ cups 00 flour, plus more for dusting
- 3 eggs, plus 3 egg yolks
- ½ teaspoon kosher salt, plus more for boiling
- For the Sauce
- 1 tablespoon olive oil, plus more for garnish
- 4 ounces pancetta, small dice
- 2 teaspoons Calabrian chile paste
- 3 garlic cloves, thinly sliced
- 1 (28-ounce) can whole peeled tomatoes, crushed by hand
- ½ tablespoon granulated sugar
- Kosher salt, to taste
- For the Filling
- 1 pound whole-milk ricotta
- ¼ cup basil leaves, roughly chopped, plus more for garnish
- ¼ cup finely grated Parmesan, plus more for garnish
- 2 tablespoons sage leaves, roughly chopped
- 2 tablespoons finely chopped chives
- 1 tablespoon Meyer lemon juice
- 2 teaspoons Meyer lemon zest
- ¼ teaspoon red pepper flakes
- 2 garlic cloves, minced
- Kosher salt, to taste
- 1 egg, plus 8 egg yolks, divided
Directions
- Make the dough: In the bowl of a stand mixer fitted with the hook attachment, combine all the dough ingredients and mix until the dough comes together, then transfer to a clean work surface and knead, 3 to 5 minutes. Divide into 2 pieces and shape each into a disk. Wrap in plastic and let rest in the refrigerator for 1 hour.
- Make the sauce: In a medium saucepan, heat the olive oil over medium heat. Add the pancetta and cook until golden and fat has rendered, 6 minutes. Add the chile paste and garlic, and cook until caramelized and fragrant, 2 minutes.
- Add the tomatoes and sugar, and bring to a light simmer. Cook, stirring occasionally, until thickened, 20 minutes. Season with salt, then set aside.
- While the sauce simmers, make the filling: In a food processor, combine all the filling ingredients, except for the 8 egg yolks, and purée until smooth. Transfer to a piping bag and chill until ready to use.
- Using a pasta roller, roll out half of the dough, using flour as needed, into a ⅙-inch-thick sheet. Repeat with the other half of dough. Cut each sheet in half, crosswise.
- Lay 1 sheet of dough on a lightly floured work surface. With 5 inches in between, pipe four 3-inch circles of filling, leaving a ½-inch hole in the center. Nestle an egg yolk in each circle of filling. Using a small bowl of water and a pastry brush, brush a little water on the dough around each circle of filling.
- Place another sheet of dough over this one and, using your fingers, press the dough to seal the ricotta and egg yolk inside. Once the 4 pockets of filling are sealed, use a 4⅛-inch round cutter to cut out each raviolo. Place on a lightly floured tray.
- Repeat this process with the remaining 2 sheets of dough.
- Bring a large pot of salted water to a boil over high heat. Drop the ravioli in and cook until the pasta is tender but the yolks are still runny, 4 to 5 minutes. Meanwhile, reheat the tomato sauce over medium heat.
- To plate, spoon the sauce across a platter. Place the cooked ravioli on top. Garnish with a drizzle of oil, freshly grated Parmesan and basil, then serve.