raviolo al’ uovo – runny egg yolk ravioli

I haven’t made this recipe in quite a while but I think about it often. I think it will be on the menu sometime over the long Holiday weekend. I have been craving it and now even more so that I am writing about it. I am not sure if I will be making my own pasta or I may cheat and buy fresh pasta sheets. I hope you have a wonderful holiday however you are able spend it.


The picture above is from a pasta cooking class that I held a few years ago. I definitely over extended myself along with the class by making 3 different kinds of pasta and sauces. Each one could have been on their own. I know that everyone that has made the bolognese still makes it today. I don’t think I gave this recipe enough of the show stopper it needed. It felt rushed and that is never good in the kitchen. The kitchen for me is a place to create something I am excited to sit down to eat. A place to forget about what is bothering me. My wish for you is to find your kitchen more of a happy place than a hurry up and get something on the table.

You can make this all by hand though using a pasta machine to roll out the dough is highly recommended. It would be a lot of work getting the dough thin enough for ravioli. And that would take away from my wish for you that I mentioned above. I also know that after the pasta classes Kitchen-Aid made out quite well. Some bought the whole unit and the ones that had the mixer ordered the pasta accessory kit. Your welcome Kitchen-Aid.

Raviolo al uovo - runny egg yolk ravioli

This would be an awesome date night in meal
Course dinner
Cuisine Italian


  • pasta maker
  • kitchen-aid with pasta attachment



  • 2 cups ricotta cheese
  • 1 cup freshly grated Parmigiano-Reggiano cheese plus more for serving
  • ¼ cup fresh Italian parsley
  • 2 large eggs
  • 8 large egg yolks
  • kosher salt


  • cups all-purpose flour plus more for dusting
  • 4 large eggs
  • 1 large egg yolk
  • ¼ cup extra virgin olive oil
  • kosher salt


  • 8 tablespoon unsalted butter
  • 2 cups chicken stock
  • ¼ cup fresh sage leaves
  • proscuitto crumbled



  • In a medium bowl, combine the ricotta, parmesan, parsley and 2 whole eggs; mix well and season with salt then set aside


these directions are straight from Anne Burrell - she is the master pasta maker so why re-invent the wheel

  • you can make your own OR you can pick up a 1/2 pound store-bought fresh pasta sheets.
  • Mound the flour on a clean, dry work surface. Make a big hole (called a well) in the center of the flour pile--bigger is definitely better here. Crack the eggs into the hole along with the extra yolk, olive oil, and 2 tablespoons water; season with salt. Using a fork, beat the eggs together with the olive oil, water, and salt and begin to incorporate the flour into the egg mixture. Be careful not to break the well or the egg mixture will run everywhere and you'll have a big fat mess on your hands (and your board). When enough flour is incorporated that you can handle the dough, use your hands to combine everything really well. If the mixture is tight and dry, wet your hands a bit. When the mixture is homogeneous, start kneading
  • To knead the dough, it's VERY important to put your body weight into it, to get on top of the dough, and really stretch it. Be careful not to tear it--the idea is that you stretch the dough, not rip it. Use the heels of your palms and roll the mixture over itself. When it's done it should be smooth, supple, and velvety and look like the head of a preemie Cabbage Patch Doll. Kneading will take anywhere from 8 to 15 minutes
  • When the pasta is ready, wrap it in plastic and let rest for at least an hour at room temperature before rolling. If you're making the dough ahead of time, wrap, refrigerate, and bring to room temperature before using.
  • To roll out the pasta, you need to run the dough through the pasta roller a bunch of times to get it long and thin. To start, cut off about a quarter of the dough (remember, the bigger the piece you start with, the longer your dough is going to get), keeping the rest wrapped up so it doesn't dry out. Squish the dough to flatten it--this will help it run through the pasta roller more easily. Where do we start? We start at the beginning! Run the dough through the pasta roller starting on the widest setting, number 1. Then dust the dough with flour, fold it into thirds, and put the dough through this setting two more times. If the dough ever feels sticky or tacky, give it a little dusting of flour. Now adjust the setting to number 2 and repeat the process again--changing the setting each time until your dough is the desired thickness. Once the dough is rolled out, be sure to keep the pasta sheets covered so they don't dry out. Depending on what I want to use the pasta for, I usually stop around number 5 or 6. For long noodles, I keep it thicker, and for ravioli or stuffed pasta, I keep it thinner. All pasta machines are different, so you need to judge how your pasta machine works and adjust your rolling accordingly. Once you get the thickness you want, repeat this process with the remaining pieces of dough


  • On a clean floured work surface, lay out two sheets of pasta about 12 inches long, Brush lightly with water. Equally space 4 dollops of the ricotta mixture; using a spoon make a nest or small hole in the center of each dollop.
  • Carefully separate the remaining eggs and put a yolk in each nest.  If you break one scoop it out with a spoon.  You want to be careful not to break the yolk.
  • Cover the ricotta nests and egg yolk with another sheet of pasta.  Use your index fingers to press around each ricotta nest to seal the edges, then use a large cookie cutter or fluted ring cutter or if you can, use a roller cutter, I am not that good.   Repeat – placing the completed raviolis on a well-floured cookie sheet
  • Bring a large pot of well salted water to a boil.  In a large saute pan, melt half the butter and add half the chicken stock. Season with salt and toss half the Sage in.
  • Add 4 of the ravioli into the boiling water and cook for 3 minutes.  Using a slotted spoon, carefully transfer the ravioli from the water to the chicken stock pan and cook for 2 to 3 minutes.
  • Transfer to serving plates and spoon a little extra of the sauce on each and garnish with crumbled prosciutto if desired.
Keyword ravioli al uovo, runny egg yolk ravioli


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