EGG YOLK RICOTTA RAVIOLI | PASTA | EASY RECIPE (2024)

Throughout the past year, I have seen a version of this recipe for Egg Yolk Ricotta Ravioli with Brown Butter on various media platforms. So, I knew I had to give it a go. Admittedly, I was super nervous that I would not be able to, not only keep the yolk in tact, but also keep it from becoming hardboiled. Truly, I do not think biting into a hardboiled egg wrapped in pasta would be very appetizing. Luckily, it is safe to say, that neither of these things happened. Well, I did break a yolk upon cracking an egg. However, that doesn’t count! Each and every single ravioli was bursting with a rich, and creamy egg yolk. Honestly, I want to make these again today. No joke!

Per usual, I created a short video on TikTok making these fabulous Egg Yolk Ricotta Ravioli. Click here to view. If you have not yet signed up for this social media platform, use my code5SSIS800K0H06to create an account.

TIPS ON MAKING THE PERFECT EGG YOLK RICOTTA RAVIOLI

WONTON WRAPPERS VS HOMEMADE PASTA

Yes, you can make and use homemade pasta just like I did for my Hot Sausage Stuffed Ravioli. However, I find that square wonton wrappers, work beautifully. How do I know this? Well, I used them to make my amazing Crab Ravioli. If you are to use homemade pasta, be sure to get the pasta sheets as thin as you can. Honestly, if you can find wonton wrappers, use them. They will make this recipe less difficult. Keep in mind, avoid using vegan wonton wrappers. In my experience, they tend to be quite dry, and are much more difficult to work with. Also, if you can only find round wontons, use those.

RICOTTA FILLING

The ricotta filling was made quite simply with just a few ingredients. Feel free to modify to your liking. Someone had asked about replacing the ricotta with cottage cheese. Although I have not tried this, I do think it would work fine. Use a pastry bag, or snip off the corner of a storage bag to pipe the ricotta mixture onto the wonton.

EGG YOLKS

Since you will only be using the yolks, reserve the whites to make an omelette, or use to fluff up your pancakes. Be very, very gentle with the yolks. For some odd reason, I do not have an egg separator. So, once I cracked the egg, I basically used the palm of my hands to gently move the egg from hand to hand to rid the egg of its white. Next, I gently placed the yolk in the middle of the piped ricotta mixture.

When sealing the ravioli, just be super aware of the vulnerability of the yolk. Hold as if you were holding a newborn baby.

BROWN BUTTER FOR EGG YOLK RICOTTA RAVIOLI

There is basically only one trick to obtaining that perfect brown butter. Melt the butter and allow it to brown up super slowly. A medium to medium-low heat is a must. Kind of toss the melted butter around in the pan every so often as it is browning. I would suggest starting this process right after your have finished filling the ravioli, and prior to boiling.

HOW LONG TO COOK THE EGG YOLK RICOTTA RAVIOLI

As mentioned above, you want the yolk to be super rich, and silky. The only way to achieve this, is to NOT overcook the egg. Bring the water to a very gently boil. Place the ravioli into the water for just about two minutes. Remove with a slotted spoon to drain the excess water. Toss directly into the brown butter for only about thirty seconds. Just long enough to coat the ravioli.

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So, as not to lose the integrity of the egg yolk, I would suggest serving these immediately. Preparing and freezing the ravioli prior to boiling is really not an option. If you do need to reheat, I would suggest a quick dunk back into gently boiled water. Immediately after, drizzle with a touch more brown butter. Honestly, I will try this out the next time and see what works best.

These Egg Yolk Ricotta Ravioli make for a perfect appetizer, or even as a meal. They are a great addition to your lenten menu. I bet a garnish of crispy prosciutto or bacon would send this recipe over the moon.

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