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Ravioli al Uovo (Egg Yolk Ravioli)

Raviolo al Uovo is, hands-down, one of the most decadent and indulgent of all the Italian pasta dishes. This egg yolk filled ravioli coated in a brown butter sauce is sure to impress!
5 from 2 votes
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Course: Appetizer, Main Course
Cuisine: Italian
Diet: Vegetarian
Prep Time: 30 minutes
Cook Time: 3 minutes
Total Time: 33 minutes
Servings: 1 person
Calories: 566kcal
Author: Emily

Equipment

  • 1 5 - 6 inch diameter bowl, cookie cutter, or ravioli cutter
  • 1 pasta/pastry cutter or knife
  • 1 Large Pot
  • 1 Pan
  • 1 basting or pastry brush
  • 1 pasta spider or spatula

Ingredients

  • 2 sheets pasta dough *see notes*
  • cup Whole milk ricotta
  • ¼ cup Parmigiano Reggiano freshly grated
  • 1 Whole egg separated
  • 1 ½ tablespoon Parsley chopped
  • 3 tablespoon Butter
  • ¼ teaspoon Salt plus more for sauce

Instructions

  • If necessary, make pasta dough and roll into sheets. You shouldn't need much more than about 18 inches of rolled out dough.
  • The dough should be thin enough to see shadows through, but not so thin that it will easily tear. If using a rolling machine, a 4 setting is ideal.
  • Separate the egg white from the yolk, being very careful to keep the yolk intact.
  • In a mixing bowl, add ricotta, parmesan, chopped parsley, and ¼ teaspoon of salt.
  • Thoroughly mix together until combined.
  • Add cheese mixture to a piping bag (OR into the corner of a plastic ziploc bag). Place in fridge or freezer while preparing pasta.
  • Roll out one sheet of pasta (or roll the whole thing, then fold in half later). Make sure there is no excess flour on the top side of the pasta sheet.
  • Remove the cheese mixture from the fridge and, if using a ziploc bag, cut a small hole in the corner.
  • Take a 5-6 inch diameter round ravioli stamp, cookie cutter, or upside-down bowl and gently press into the pasta dough, to set your center.
  • In a small bowl, whisk the egg white and gently brush over the circle, covering it entirely.
  • In the center of the circle, pipe the cheese mixture into a spiral-circle about 2 inches wide. Then, pipe a "fence" around the edge of the circle by layering the cheese mixture.
  • This is so that the yolk stays in place.
  • Very carefully, add the yolk to the center of the cheese circle.
  • Gently take the second pasta sheet and place on top of the circle, making sure the entirety of the pressed circle is covered. Use your fingers to press all of the air out as you press the pasta sheets together to seal.
  • If you have a large ravioli stamp or circular cookie cutter, go ahead and cut out the raviolo.
  • If you are using a bowl, press the bowl down (upside down) to create a tight seal around the edge.
  • Then, use a knife or a ridged pasta cutter to cut around the edge of the bowl.
  • Bring a large pot of heavily salted water to a boil.
  • While waiting for it to boil, heat 2 tablespoons of salted butter in a pan over medium-low heat.
  • Slowly bring the heat up and continue to stir until the butter begins to foam and eventually starts to brown and smell sweet.
  • Once browned, immediately remove from the heat to prevent burning. Add another tablespoon of cold butter into the pan off the heat and stir to emulsify.
  • Gently lower the raviolo into the salted boiling water.
  • Cook for 1-2 minutes, or until the entire ravioli floats.
  • Remove from boiling water using a spider or a spatula and add to the brown butter sauce.
  • Gently toss and coat the raviolo in sauce.
  • Serve on a plate while still warm, spoon extra sauce over, and garnish with parsley or chives.
  • Cut into it, let that yolk run, and enjoy!

Notes

  • Use the orangest egg yolks you can find! I love the Heritage Eggs from Happy Egg Co. Vital Farms eggs are good as well, and local farmers market eggs are great!
  • The key to making this dish work is to cook it long enough that the pasta is soft, but the yolk doesn't begin to cook. The yolk should cook similarly to a poached egg.
  • While I used a homemade egg-based pasta dough for this recipe, I actually recommend using a softer pasta dough. One that is lighter in color will work very well. You can make your own using my vegan pasta recipe, or purchase some from a local pasta shop or you may be able to fins pasta sheets at a grocery store.

Nutrition

Calories: 566kcal | Carbohydrates: 22.1g | Protein: 16.5g | Fat: 47.8g | Saturated Fat: 28g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 10.8g | Cholesterol: 332mg | Sodium: 1789mg | Potassium: 235mg | Fiber: 3.2g | Sugar: 3.6g | Vitamin A: 2IU | Vitamin C: 12.6mg | Calcium: 17mg | Iron: 7.2mg
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