Egg yolk ravioli Recipe – Italian Special
Indulge in something truly elegant with Egg Yolk Ravioli, an Italian special that pairs silky pasta dough with runny golden yolks for a spectacular centerpiece. The homemade pasta dough, seasoned with just flour, eggs, salt, and a touch of olive oil, wraps around each delicate egg yolk. As the ravioli cook, the yolk stays luxuriously soft inside while the dough becomes tender. Drizzled with browned butter, aromatic sage leaves, and finished with Parmesan cheese, this dish balances richness and simplicity, making it perfect for special dinners or when you want restaurant-style pasta at home.
- 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:
Egg Freshness: Use the freshest eggs you can find so the yolk holds its shape and the flavor is bright; fresh yolks are less likely to break during cooking.
Dough Thickness Tip: Roll the pasta thin (about 1/16-inch) so the dough cooks quickly and doesn’t overpower the yolk; a pasta machine can help ensure consistency.
Sealing Safely: Press out as much air as possible when sealing the ravioli to prevent the yolk from moving or breaking; use gentle pressure around the edges.
Sauce Variations: If you prefer something lighter or with a different flavor, try serving with pesto, a simple tomato sauce, or even a light cream sauce instead of the butter-sage option.
Serving & Texture: Serve immediately after cooking to enjoy the yolk runny; leftover ravioli tend to firm up, so gently reheat with a splash of butter or sauce to restore richness.
