Egg Yolk Ravioli

Yep. That’s what I wrote. And that’s what we did, after having seen these wonderful looking ravioli over and over again on Masterchef. Our curiosity was piqued and we looked for the recipe – and were confused. How could it be so easy? There must be a hitch somewhere, something that the recipes didn’t mention and that was a secret known only to the chef elite. The crème de la crème. In other words, not us.

But then we tried it. And I’m not joking when I say that it’s a really, really easy recipe. Are you ready to start your Masterchef dish!?

First, make the pasta. Not sure how to do that? Here’s a post that shows you how.

Then, while the dough is resting in the fridge, make the filling. Since the hero of this dish is the egg yolk, the filling has to be simple and creamy. Ricotta is the obvious thing to go for, so that’s what we did.

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Especially in this recipe, all the ingredients you use have to be of the best quality. They’ll all come out in the mouthful of raviolo that you’ll eat, so make sure they’re good!

Let the filling sit for a while, possibly in the fridge. Now you can make the sauce, which we made combining two recipes we read and the things we had available.

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Again, this is what we had. You can omit the lard and use only pancetta, or simple bacon, or if you can, guanciale. Which is a nice mix of lard and bacon 😉

Do some chopping.
Ease the pancetta and lard on a warm non-stick pan. Not searing hot: you don’t want to burn the fat, just melt it.
Cook the pancetta thoroughly until it starts becoming crunchy. Remember it mustn’t be burnt!
Take the pan off the fire and add the butter. The butter must be melted, not cooked.
Add the chopped sage but again, don’t cook it – just let it soak up all the goodness.

The sauce is done. Now, to the ravioli!

Make the pasta. Keep the strips as wide as possible – remember that they have to be larger than the normal ravioli, large enough to hold a whole egg yolk. And also that you can keep any leftover cutouts and put them in soup or pasta e fagioli, for example.

Put a dollop of filling in the middle of the wide strip of pasta. The filling must be enough to cuddle the egg yolk.
Delicately roll the egg yolk onto the filling

Use the freshest eggs possible, and, if you are so inclined, the most ethical you can find.

Very, very very carefully place another strip of pasta over the raviolo and softly push the edges together. Don’t leave any air bubbles and, if the pasta is slightly dry, dip your fingers in room temperature water and use it as “glue”

Delicate is the key adjective today.

Gently put the ravioli in lightly boiling salted water. The water should have reached 100C but mustn’t be boiling over hysterically. Leave them for 2 minutes – don’t overcook them!
Take them out of the water after 2mins with a perforated spoon and put them in the pan with the sauce. Simmer for a few minutes so the ravioli are coated with the heavenly sauce
Plate them. We made, in total, 3 ravioli each. They were way too many. I’d suggest 1 or 2 each, maximum.

Now, the moment of truth – will the pasta be cooked and the yolk still creamy but warm?Untitled-2

The answer is yes.

Sit down, relax, drink that glass of red wine (Sangiovese, maybe?) and savour your fantastic creation.

9 Comments on “Egg Yolk Ravioli

    • Hello and thank you 😊✨ I would be absolutely honoured if you blogged my recipe, and it would be great if you could let me know when you do and maybe link my blog when you do? I’d be incredibly grateful ⭐️


      • Thanks! Of course! I always try to give credit to wherever or whoever I get an idea for a recipe. 🙂
        I wouldn’t mind at all popping on over to give you a heads up when I post it either. Thanks again! 🙂


    • Ha! Very funny 😜 How about I come and cook for you for one evening, so you can see how it’s done, and we can call it even? 😂😝


  1. Pingback: Gnocchi Yolk Ravioli (Potatoes and Eggs Pasta Style)  | The Housewife of Tomorrow

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