With a combination of fresh homemade pasta turned into ravioli bursting with egg yolk, this homemade egg yolk ravioli (aka ravioli al uovo) is a simple and decadent meal impress! Plus, it can be made gluten-free, too!
The first thing you’ll need to do is prepare the spinach pasta (or pasta of your choice) and roll it out into thin sheets 1-2mm thick. You can make this from scratch just before serving the dish or prepare the dough the night before and store it covered in the refrigerator overnight.
Step 2: Prepare the eggs
To prepare the eggs, you need to separate the egg yolks from the whites. There are several methods to do this (and gadgets you can use) – so use your preferred method. I cracked mine into a small sieve; the white drops through but the yolk won't.You can use the leftover egg whites to make Omelettes, meringue, etc. If any of the yolks break, then you can, of course, use them for other reasons too!
Step 3: Shape the egg yolk ravioli
Once the pasta sheets are rolled out, use a round cutter (or ravioli ‘stamp) around 8cm (3.15-inches) in diameter to cut out circles from the dough- making sure the pasta is well-floured so it doesn’t stick.
If you use small egg yolks, then you may be able to use a ravioli tray or smaller cutter. Likewise, if you use a larger yolk (mine ended up larger than I thought, so I could’ve gotten away with using a larger cutter), then use a larger cutter around 41/2-inches (11.4cm)Alternatively, you can roll two layers of pasta out into long thin sheets. Space the egg yolks over the sheet, brush the surrounding area with water, add the second layer of pasta, and THEN use the cutter to cut out the ravioli to size with the perfect top and bottom layer sized. Press the sides further if needed to seal fully.
Carefully use a spoon to add the egg yolks to the center of half the circles, and then use a pastry brush or your finger to brush a little water around the edges of the pasta circle before placing another sheet of the dough over it and using your fingers or a fork to seal the ravioli.
If any of the pasta sticks to the kitchen surface after you’ve sealed the ravioli, you can use a bench scraper or similar tool to lift it without damaging it.
Step 4: Cook the ravioli al uovo
Start by bringing a pot of salted water to a boil over medium-high heat. Gently drop the egg yolk ravioli into the water and allow them to cook for around 2-3 minutes. This should produce slightly al-dente pasta with yolks that are still fairly runny.If needed, increase it to between 3-4 minutes (I go slightly under as I further cook them in the pan).
To serve it with a sage butter sauce, meanwhile, melt the butter in a large pan and add the minced garlic and sage, stirring well to sauté. Once the ravioli are boiled, transfer it to the pan allowing it to sizzle and crisp up and lightly brown just for a minute or so, then spoon some of the butter over the top, serve, and enjoy!You can optionally sprinkle over some parmesan and chili flakes, too.
How to Make-ahead and Store
Once the ravioli al uovo is formed, you either need to cook them immediately (within a few hours) or freeze them – otherwise, the pasta will become soggy from the yolk and can stick/tear. To freeze, lay the ravioli out on a baking sheet and freeze till solid, then transfer to a freezer-safe bag or container for up to 1 month.The texture may change in the egg yolk slightly, but I’ve found it’s still delicious, personally! Plus, you can boil them from frozen (just add a minute or so onto the cooking time).
Video
Notes
To add ricotta filling: Prepare the whipped ricotta mixture with the herbs (or spinach) of your choice and add to a piping bag. Pipe a circle around where the egg yolk will be (optionally with two layers) to create a kind of ‘nest’ for the yolk to sit within.
Keep the trimmings: Any pasta trimmings you have leftover after cutting the ravioli can be saved to chop up and throw into soups and stews.
Don’t crowd the pan: When boiling the ravioli, try to boil just 3 or so at a time; otherwise, it can impact the cooking time and how evenly they cook.
Optional Add-ins:Another extremely popular (and traditional) addition to egg yolk ravioli is ricotta. Combine the ricotta with herbs (basil, rosemary, sage, and/or even chili flakes could work) and pipe it around the egg yolk like a ‘nest’ for even more flavor and richness in the dish. I like to use this ricotta spinach mixture - blending it into a smoother, pipable consistency.