Egg yolk ravioli Recipe – Italian Special
Spaghetti Bolognese is a beloved classic that captures the essence of Italian comfort food. Originating from Bologna, Italy, this dish features a rich, savory meat sauce made from ground beef, tomatoes, and aromatic vegetables, traditionally served with tagliatelle. However, it has become widely popular with spaghetti, offering a delightful combination of hearty flavors and textures. The sauce is slow-cooked to develop deep, complex flavors, making Spaghetti Bolognese a perfect choice for family dinners or cozy gatherings. Its enduring popularity lies in its satisfying simplicity and the comforting warmth it brings to any meal.
- Prep Time1 hr 10 min
- Cook Time10 min
- Total Time1 hr 20 min
For the pasta dough:
- 2 cups all-purpose flour (plus extra for dusting)
- 2 large eggs
- 1/2 tsp salt
- 1 tbsp olive oil (optional, for extra richness)
- For the filling:
- 4 large egg yolks (one per ravioli)
- Salt and pepper to taste
- For the sauce (optional, but recommended):
- 1/4 cup unsalted butter
- Fresh sage leaves (about 8-10)
- Salt and pepper to taste
- Grated Parmesan cheese (for garnish)
Make the Dough:
Mix 2 cups of flour, 2 eggs, 1/2 tsp salt, and 1 tbsp olive oil (optional) in a bowl.
Knead until smooth, adding a little water or flour if needed. Cover and let rest for 30 minutes.
Roll Out the Dough:
Roll the dough into thin sheets (about 1/16 inch thick) using a rolling pin or pasta machine.
Make the Ravioli:
Lay one sheet of dough flat. Make small wells in the dough, about 2 inches apart.
Carefully place one egg yolk in each well. Season with a pinch of salt and pepper.
Place another sheet of dough on top, press to seal, and cut out the ravioli.
Cook the Ravioli:
Boil salted water and gently drop in the ravioli. Cook for 2-3 minutes, until the pasta is soft and the yolk is still runny.
Make the Sauce:
Melt 1/4 cup of butter in a pan, add fresh sage leaves, and cook until the butter turns golden brown.
Serve:
Place the ravioli on a plate, drizzle with the browned butter and sage, and top with grated Parmesan cheese.
Notes:
Eggs : Make sure to use the freshest eggs possible, as the yolk will be exposed and needs to be of good quality.
Dough : If you don’t have a pasta machine, rolling by hand is totally fine, but make sure the dough is thin enough to cook properly.
Sealing Ravioli : When sealing the ravioli, press out as much air as possible to avoid the yolk bursting during cooking.
Sauce Variations : You can also serve the ravioli with a simple tomato sauce, pesto, or even a light cream sauce if you prefer.
