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  • fromjudyskitchen

How-to: Egg Yolk-Filled Ravioli

If you thought making homemade pasta was challenging, think again! Ravioli, while fun to make, requires a set of very delicate hands. Believe it or not, this was my first time making ravioli. Clearly I'm not the brightest person because I decided to make the yolk-filled kind versus the slightly easier 'normal' kind.

As an egg lover, I'll experiment with just about anything egg-related. I've watched countless videos of Instagrammers breaking ravioli and have been fascinated by the ooey, gooey yolk pouring out. In some videos I saw, it appeared that it was possible to boil the ravioli with the egg yolk inside. The heat still allows the yolk to cook. At the same time, the yolk is protected by the ravioli dough so that it doesn't overcook.

I had made pasta dough a couple days ago, so thought I'd use some of the excess dough to EGGSperiment!

 

What you need to make egg yolk-filled ravioli:

  • Pasta machine

  • Homemade pasta dough (example recipe for reference)

  • Ravioli stamp (at least 2.75" like this one)

  • Preferred cheese filling

  • ​I quickly threw together ricotta, Parmesan cheese, lemon zest, parsley, basil, oregano, salt, pepper (but there are lots of great recipes out there)!

  • Egg yolks

  • Preferred pasta sauce

Step 1: Run your homemade pasta dough through pasta machine to thin it out. Start with a higher setting (~6) then work your way to lower setting (~2 or 3). Cut into long sheets (about 4" in width).

Step 2: Mix together your preferred cheese filling.

Step 3: Place spoonfuls of the cheese along your sheet of dough. Note: You will need to set aside another sheet of dough of equal size without cheese.

Step 4: For the sheet of your dough with cheese, use a spoon to make a small crater in the middle. Carefully place a egg yolk over each cheese.

Step 5: Place the other sheet of dough you've set aside on top of the sheet of dough with cheese.

Step 6: Using your ravioli stamp, carefully place over each mound of cheese and yolk. Press down firmly before moving onto the next mound.

Step 7: Carefully remove the excess dough around your ravioli. Do not break the yolk!

Step 8: Using the tips of your fingers, seal around the edges of the ravioli. Again, careful not to break the yolk!

Step 9: Boil a shallow pot of a salt water. Once boiled, lower to medium heat to reduce the bubbling.

Step 10: Add the ravioli into the water and let cook for about 5 minutes.

Step 11: Drain the ravioli and transfer to your serving plate.

Step 12: Add your preferred sauce and desired garnish. Break your ravioli, embrace the #yolkporn, and enjoy!

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