This super-delicious egg yolk ravioli is such a show stopper! Serve this incredible dish to your guests and they’ll be coming back for more!!Jump to Recipe
Today, we’re going to travel into the world of ravioli – but not just any ravioli! We’re diving headfirst into the mouthwatering, gooey, and downright magical realm of soft and runny egg yolk ravioli. You’re in for a treat, and I promise you’ll be egg-static by the end.
Imagine a world where pasta hugs, caresses, and gently cradles a sun-kissed, golden orb of egg yolk. It’s like the pasta and egg yolk got together and decided to have the most scrumptious lovechild ever – the runny egg yolk ravioli. Seriously, this dish is an egg-stravaganza that belongs on the foodie catwalk.
The first bite is nothing short of a “yolky” revelation. As you cut into the ravioli, that rich, velvety yolk oozes out, creating a sauce of pure decadence. The pasta, cooked to perfection, becomes a tender embrace for the yolk. And that’s just the beginning, my friends!
But before we dive into the nitty-gritty details, let’s address the most important question: Where on earth can you get your hands on these marvels? You might find them at high-end Italian restaurants that pride themselves on pushing culinary boundaries, but you can also roll up your sleeves and make them at home. With a little patience and a sprinkle of creativity, your kitchen can become a playground for egg yolk ravioli experimentation!
Now, let’s chat about the magic behind the scenes – making the perfect runny egg yolk ravioli. The pasta should be rolled thin enough to be translucent but sturdy enough to keep that yolk contained. It’s like a game of culinary hide-and-seek: the yolk hides within, waiting to burst out in all its runny glory. If this seems a tad daunting, you can always sub in wonton wrappers like I have here! But, if you are willing to go the extra mile, try it out with my fresh pasta dough (you can find the recipe here)
But wait, we haven’t even gotten to the filling yet! The filling options are as varied as your wildest dreams. Picture this: a luscious blend of ricotta, Parmesan, and herbs that caresses the yolk, or perhaps some sautéed spinach and garlic for that extra kick of flavor. These fillings are like the ravioli’s secret admirers, adding depth and dimension to the dish.
Where Can I Get The Best Eggs?
In recipes like this (where the yolk is front and centre), it’s so important to use the best quality eggs you can get your hands on! If you’re lucky enough to have access to farm fresh eggs, then those are the best. But if you don’t have access, my go-to best eggs are Conestoga eggs (available at most grocers).
How To Cook These Egg Yolk Ravioli!
Now, for the cooking part. You carefully drop your ravioli into a simmering pot of water, and you watch in anticipation as they dance gracefully, waiting to reveal their innermost treasure. It’s almost like a suspenseful movie, but in the form of food! When they float to the surface, they’re ready to be devoured, and that moment is nothing short of culinary nirvana.
Once you’ve expertly plated your runny egg yolk ravioli, it’s time to get quirky with your toppings. A sprinkle of fresh herbs, some grated Parmesan cheese, and a drizzle of truffle oil can elevate this dish from fantastic to foodgasmic. And hey, don’t forget to snap a pic for your Instagram followers – your culinary creation deserves a moment in the spotlight!
Now, if you’re a fan of taste sensations that make your taste buds do the cha-cha, you’re in for a treat. The yolk, as it mixes with the pasta and filling, creates a symphony of flavors. The silky, rich yolk melds with the savory notes of the pasta and filling, resulting in a mouthwatering medley that’ll leave you reaching for seconds.
And Now for the Best Part: Enjoying These Egg Yolk Ravioli!
But the quirkiest part of the runny egg yolk ravioli experience? The eating process itself! It’s like enjoying a delicious little science experiment on your plate. You can play with your food, cut it open, and watch the golden river flow – just be sure to do it before your dining companion snatches it up!
And while we’re on the topic of quirks, let’s talk about the versatility of runny egg yolk ravioli. They’re not just for dinner, my friends. These little pockets of joy can make for a delightful brunch, an appetizer that steals the show, or even a surprise element in a salad. They’re like the party guest who can’t help but be the life of the party.
This egg yolk ravioli dish is a culinary masterpiece that will make your taste buds sing. So, go ahead, be bold, and give your taste buds the treat they’ve been longing for. It’s time to embrace the ooey, gooey, yolky wonder that is runny egg yolk ravioli, and let your palate experience pure, quirky bliss.
Easy Egg Yolk Ravioli
- 1/2 pkg wonton wrappers this is your short cut but feel free to use fresh pasta
- 1 400 g container ricotta cheese
- 1/4 cup grated asiago or parmesan plus a bit more for finishing the plate
- 1 teaspoon each salt and pepper
- 3 egg whites
- 6 – 12 egg yolks reserve extra egg whites for breakfast!!
- 1/4 cup butter
- truffle oil optional
- Get all of your ingredients together and put on a pot of water to boil. Separate your eggs and keep yolks in separate plates to make it easier to insert them into your ravioli. Be gentle as you need to keep them intact.
- In a bowl, mix together ricotta, grated cheese, salt and pepper and egg whites
- On a floured board, separate the dough; place a tbsp of ricotta filling onto each piece of dough and make an indent and slide a yolk onto each cheese dollop.
- Meanwhile, over medium high heat, cook butter until it begins to brown but watch that it doesn’t burn. Also, salt your pasta water as it comes to a boil.
- Using some of the leftover egg whites (or even water), brush the edges of the ravioli with egg white/water and then place another piece of dough on top, making sure to push out as much air as possible but ensuring you haven’t squeezed out any of the ricotta (that will make it difficult to seal); make sure you press down to tightly seal the dough.
- Carefully place/slide the ravioli into the pot of boiling water and cook for a few minutes. Turn the ravioli over (yolk side down) and cook for an additional 30 seconds).
- Slide the ravioli into the browned butter, using a spoon to drape some of the browned butter on top of the ravioli; cook for just one minute.
- Place on a plate and top with a few shavings of asiago, then top with a good grating of freshly ground pepper and a drizzle of truffle oil.