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Egg Yolk Raviolo al Uovo Recipe

Italian · Main course · 50 min total

A single large raviolo filled with a soft egg yolk and creamy ricotta, served with brown butter and sage. This impressive dish is easier than it looks and perfect for a special dinner.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs (for pasta dough)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large egg yolks (for filling)
• 4 tablespoons unsalted butter
• 8 fresh sage leaves
• Grated Parmesan for serving

Instructions

1. Make the pasta dough: Mound flour on a clean surface and make a well. Crack 3 eggs into the well, add olive oil and salt. Using a fork, gradually incorporate flour into eggs until a shaggy dough forms. Knead for 8-10 minutes until smooth. Wrap in plastic and rest 30 minutes.
2. Make the filling: In a bowl, mix ricotta, Parmesan, nutmeg, salt, and pepper until smooth. Transfer to a piping bag or zip-top bag with a corner snipped.
3. Roll the pasta: Divide dough into 4 pieces. Keep covered. Roll one piece through a pasta machine, gradually reducing thickness to the thinnest setting (about 1/16 inch). Cut into two 5-inch squares per raviolo. You need 8 squares total.
4. Assemble: Place one pasta square on a floured surface. Pipe a ring of ricotta mixture about 1/2 inch from the edge, leaving a 1-inch well in the center. Gently place an egg yolk in the center. Brush edges with water. Top with another pasta square, pressing out air and sealing edges. Trim excess if needed. Repeat for remaining ravioli.
5. Cook: Bring a large pot of salted water to a gentle simmer (not rolling boil). Carefully drop ravioli in, cook for 2-3 minutes until pasta is tender and yolk is still runny. Remove with slotted spoon.
6. Make sauce: While ravioli cook, melt butter in a skillet over medium heat. Add sage leaves and cook until butter is golden brown and fragrant, about 2 minutes. Remove from heat.
7. Serve: Place one raviolo on each plate, spoon brown butter and sage over top. Sprinkle with grated Parmesan and serve immediately.

Tips

• Use the freshest eggs possible for the best yolk color and flavor.
• If you don't have a pasta machine, you can roll the dough by hand, but aim for very thin, even sheets.
• To prevent sticking, dust pasta squares with semolina or cornmeal.
• Leftover ravioli can be frozen on a baking sheet, then transferred to a bag. Cook from frozen, adding 1 minute to cooking time.

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