Go Back
Print Recipe

Ravioli with Egg Yolk

All the flavors of spring come together in this ravioli that makes its own sauce.
Servings: 4

Ingredients

  • 1 cup ricotta
  • 1 small clove garlic minced or pressed
  • 5-6 leaves basil torn into small pieces
  • 1 TBSP chopped dill
  • 1 TBSP lemon juice plus zest of one lemon divided
  • 4 sheets fresh pasta
  • 4 egg yolks plus one egg white
  • 3 TBSP olive oil or melted butter or margarine divided
  • salt and pepper
  • grated or shaved parmesan for garnish optional

Instructions

  • Combine ricotta, garlic, basil, dill, lemon juice, and zest from 1/2 lemon, and a pinch of salt and pepper in a bowl and stir to combine.
  • Lay pasta sheets flat and place 1/4 cup of ricotta on one side of the sheet, forming a well for the yolk.
  • Carefully place egg yolk in ricotta well and fold pasta sheet in half to cover yolk and ricotta.
  • Wet the open sides of the pasta with egg white and press firmly to seal.

To Cook

  • Heat a large pot of salted water to a gentle boil.
  • Using a large slotted spoon or spyder, carefully lower one ravioli into water and allow to cook for 2 minutes.
  • After 2 minutes, use slotted spoon to remove the ravioli from the water and place directly onto a plate.
  • Complete 2 minute cooking process with remaining 3 ravioli.
  • Drizzle cooked ravioli with oil or melted butter and season with salt and pepper.
  • Garnish with lemon zest and optional parmesan.
  • Serve with asparagus.