Ravioli with Liquid Egg Yolk

Ravioli with Liquid Egg Yolk

Refined dishes in Italian cuisine are abundant, each characterized by the beauty of taste and aroma. One of such dishes is the iconic ravioli con uovo, which captivates with its delicate flavor and flowing egg yolk from the pasta. Get ready for a true feast for the palate — discover the recipe for ravioli with liquid egg yolk!


For the Dough

  • Durum wheat flour – 500 g
  • Egg – 3 pcs.
  • Olive oil – 20 ml
  • Salt – 1.5 g

For the Filling

  • Ricotta cheese – 350 g
  • Grated Parmesan – 50 g
  • Egg yolks – 4 pcs.
  • Salt – 1.5 g
  • Black pepper – 1 g

For the Sauce

  • Butter – 60 g
  • Grated Parmesan – 50 g
  • Fresh sage – 5 leaves


Dough for Ravioli: Step 1: Prepare the Dry Ingredients Sift the flour through a sieve into a large bowl, then add salt and mix.

Step 2: Add the Wet Ingredients Crack the eggs into the flour, then add the remaining wet ingredients. Mix everything thoroughly.

Step 3: Knead the Dough Once all the ingredients are combined, start kneading the dough. Knead it until it becomes elastic and pliable.

Step 4: Finish the Dough Place the dough on a floured work surface, then knead it for a while longer. Form the dough into a ball and wrap it in plastic wrap. Set aside for 30-40 minutes to let the dough rest.

Step 5: Cut out the Ravioli After the designated time has passed, unwrap the dough and roll it out. Divide the dough into even rectangles, then lightly mark the center of each one. Cutting into squares will make it easier for you to later fill and seal the ravioli.

Filling: Step 1: Prepare the Ingredients In a bowl, mix ricotta with Parmesan and seasonings.

Step 2: Fill the Dumplings Place a teaspoon of the mixture on each square. Once all the ravioli are prepared, make a small indentation in each one. Carefully place an egg yolk (1 per ravioli) into each indentation, then cover with another piece of dough and seal. Press the edges firmly with a fork to prevent the yolk from leaking.

Step 3: Cook the Ravioli Bring a pot of water to a boil, add salt, then add the ravioli. They should cook for a maximum of 2-3 minutes to prevent the yolk from setting. Then remove them from the water and drain.

Sauce: Step 1: Arrange the Dumplings Place the ravioli on plates. Do this gently to avoid damaging the egg yolk.

Step 2: Fry the Sage Heat the butter in a skillet and add the sage. Fry for 2-3 minutes.

Step 3: Pour the Sauce over the Dumplings Pour the prepared sauce over the ravioli, then sprinkle with grated Parmesan and freshly ground black pepper.

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