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Egg Yolk Ravioli made with fresh homemade pasta, a delicious spinach and ricotta filling with a golden egg yolk in the middle. The ravioli is served in a simple butter sauce with a generous helping of Parmigiano Reggiano cheese.
Egg Yolk Ravioli is one of those recipes that just feels so elegant and special. Although, like most homemade fresh pasta there is a lot of effort involved the great thing about this recipe is that you only need one egg yolk raviolo per person so it’s a little less time-consuming.
This recipe makes 4 large egg yolk ravioli filled with a creamy spinach and ricotta filling, one golden egg yolk in the middle then finished off with a simple butter sauce and Parmigiano Reggiano cheese.
I love to serve this recipe as a starter on special occasions such as anniversaries, Valentine’s Day or Christmas Day. To make them in advance see our tips section below, enjoy!
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below
Ingredients
See the photo below that shows you everything you need to make our Egg Yolk Ravioli plus some notes on certain ingredients.
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Pin ItIngredient notes and substitutions
- Homemade pasta dough – you’ll need Italian 00 flour (double zero) and good quality medium-sized eggs.
- Ricotta – drain the ricotta if there is a lot of excess liquid.
- High-quality eggs – as well as needing eggs for the dough you need one yolk for each ravioli so you want it to use good quality organic free-range eggs if possible. I like to buy golden yolk eggs so you have a nice bright yolk in the middle to cut into.
Step by step photos and instructions
To make the pasta dough
Tip the flour onto a clean work surface and make a wide well in the middle. Add the two eggs and one egg yolk to the well and beat them with a fork (photo 1).
Using the fork continue to beat the eggs whilst incorporating the flour until you have a rough dough (photos 2 and 3).
Once a rough dough has formed use your hands to knead the dough for about 10 minutes until smooth and elastic. Wrap the dough in plastic wrap (cling film) and let it rest at room temperature for at least 30 minutes (photo 4).
To make the filling
Make sure to drain the ricotta from any excess liquid. Add a small drizzle of olive oil to a large frying pan then add the spinach. Saute the spinach until just wilted turn off the heat and let it cool (photos 5 and 6).
Once cooled, squeeze out as much liquid as possible from the spinach and finely chop it. Add it to a mixing bowl with the ricotta, nutmeg, Parmigiano Reggiano and salt. Mix everything together until evenly combined. Transfer the filling mixture to a large piping bag, and set aside (photos 7 and 8).
Roll out the dough
Cut the dough in half and keep one half wrapped in plastic wrap while using the other. Press the dough flat enough to fit into the widest setting of your pasta machine (you can use a rolling pin to help) (photo 7).
Pass the dough through the widest setting of your pasta machine (usually number 0) then fold one end into the middle of the dough and the other end directly over it as if you were creating a leaflet. Flatten the dough again and pass it through the widest setting once more (photos 8-10).
Roll the dough through each setting once finishing on number 6. Use your round cutter to make indents along the sheet of pasta so you know where to pipe your filling (photos 11 and 12).
Fill and assemble the ravioli
Cut the pasta into large squares about 5.5 inches wide (15cm) with one indent in the middle of each. Pipe the filling in a circle about 1cm away from the edge of your ravioli (photo 13).
Add an egg yolk to the middle of the filling and sprinkle a small pinch of salt directly on top (photos 14).
Place another square of pasta over the top and gently secure the pasta around the filling (you can use a little water to help secure the pasta if needed). Use your round cutter to cut the ravioli making sure the filling is in the centre (photos 15 and 16).
Lay the filled ravioli on a clean surface dusted with flour or semolina while you make the sauce (photos 17 and 18).
Make the sauce
Bring a large pot of water to a boil and season it well with salt. Swirl the water and add all four ravioli one by one. Use a slotted spoon to make sure they don’t stick to the bottom of the pot. Cook for 4 minutes (photo 19).
Meanwhile, melt butter in a large frying pan. When the ravioli are cooked, remove them with a slotted spoon to the melted butter without adding too much extra water (photos 20-22).
Recipe tips
- Use a piping bag – you don’t need to use a nozzle (we don’t) but a piping bag helps make assembling the ravioli easier.
- Sealing the ravioli – if you find the ravioli won’t close properly you can dab a little water along the edge to help seal it.
- Storing the ravioli – once the ravioli are made make sure you place them on a board or large plate dusted with semolina (our preference) or extra flour otherwise they will stick to the surface.
- Preparing in advance – to prepare the ravioli in advance you’ll need to blanch them first then either store them in the fridge or freezer (see how to do this below).
- Other filling options – instead of spinach and ricotta you could try ricotta with a generous amount of Parmigiano Reggiano mixed in or try using our Mushroom Ravioli filling.
How to freeze egg yolk ravioli
To freeze the egg yolk ravioli it’s best to blanch them first otherwise the pasta becomes brittle when frozen and can easily crack and break. See how to freeze them below in 5 easy steps.
- Bring a large pot of water to a boil.
- Blach the ravioli for 1 minute then transfer them to a clean kitchen tea towel using a slotted spoon.
- Turn the ravioli to allow them to dry on each side.
- Once completely dry you can freeze them in freezer-proof bags or store them in the fridge for 1-2 days.
- Cook straight from frozen for 4-5 minutes.
More Homemade pasta recipes to try
Fresh Pasta
Homemade Agnolotti (step by step)
Fresh Pasta
Pici, Cacio e Pepe (Authentic Recipe)
Fresh Pasta
Mushroom Ravioli With Parmesan Cream Sauce
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Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Egg Yolk Ravioli with Spinach and Ricotta
Equipment
- 4.5 inch round cutter
Ingredients
For the pasta dough
- 2 medium eggs plus one egg yolk
- 1.5 cups Italian 00 flour, (200g)
For the filling
- 1 cup ricotta, (250g) drained
- 4 cups fresh spinach, (100g/3.5oz)
- 1 small pinch freshly grated nutmeg
- ½ cup freshly grated Parmigiano Reggiano, (30g)
- Small pinch of salt
- olive oil
Sauce
- Unsalted butter
- Parmigiano Reggiano
Instructions
To make the pasta dough
- Tip the flour onto a clean work surface and make a wide well in the middle. Add the two eggs and one egg yolk to the well and beat them with a fork.
- Using the fork continue to beat the eggs whilst incorporating the flour until you have a rough dough.
- Once a rough dough has formed use your hands to knead the dough for about 10 minutes until smooth and elastic. Wrap the dough in plastic wrap (cling film) and let it rest at room temperature for at least 30 minutes.
To make the filling
- Make sure to drain the ricotta from any excess liquid.
- Add a small drizzle of olive oil to a large frying pan and add the spinach. Saute the spinach until just wilted turn off the heat and let it cool.
- Once cooled, squeeze out as much liquid as possible from the spinach and finely chop it. Add it to a mixing bowl with the ricotta, nutmeg, Parmigiano Reggiano and salt. Mix everything together until evenly combined. Transfer the filling mixture to a large piping bag, set aside.
Roll out the dough
- Cut the dough in half and keep one half wrapped in plastic wrap while using the other. Press the dough flat enough to fit into the widest setting of your pasta machine (you can use a rolling pin to help).
- Pass the dough through the widest setting of your pasta machine (usually number 0) then fold one end into the middle of the dough and the other end directly over it as if you were creating a leaflet. Flatten the dough again and pass it through the widest setting once more. Repeat this process another two times.
- Roll the dough through each setting once finishing on number 6. Use your round cutter to make indents along the sheet of pasta so you know where to pipe your filling.
Fill and assemble the ravioli
- Cut the pasta into large squares about 5.5 inches wide (15cm) with one indent in the middle of each. Pipe the filling in a circle about 1cm away from the edge of your ravioli.
- Add an egg yolk to the middle of the filling and sprinkle a small pinch of salt directly on top.
- Place another square of pasta over the top and gently secure the pasta around the filling (you can use a little water to help secure the pasta if needed). Use your round cutter to cut the ravioli making sure the filling is in the centre.
- Lay the filled ravioli on a clean surface dusted with flour or semolina while you make the sauce.
Make the sauce
- Bring a large pot of water to a boil and season it well with salt. Swirl the water and add all four ravioli one by one. Use a slotted spoon to make sure they don't stick to the bottom of the pot. Cook for 4 minutes.
- Meanwhile, melt butter in a large frying pan. When the ravioli are cooked, remove them with a slotted spoon to the melted butter without adding too much extra water.
- Place the ravioli on plates (one per person) and top with freshly grated Parmigiano Reggiano.
How to freeze
- To freeze the egg yolk ravioli it's best to blanch them first otherwise the pasta becomes brittle when frozen and can easily crack and break. See how to freeze them in the notes below.
Video
Notes
- Use a piping bag – you don’t need to use a nozzle (we don’t) but a piping bag helps make assembling the ravioli easier.
- Sealing the ravioli – if you find the ravioli won’t close properly you can dab a little water along the edge to help seal it.
- Storing the ravioli – once the ravioli are made make sure you place them on a board or large plate dusted with semolina (our preference) or extra flour otherwise they will stick to the surface.
- Preparing in advance – to prepare the ravioli in advance you’ll need to blanch them first then either store them in the fridge or freezer (see how to do this below).
- Other filling options – instead of spinach and ricotta you could try ricotta with a generous amount of Parmigiano Reggiano mixed in or try using our Mushroom Ravioli filling.
How to freeze egg yolk ravioli
- Bring a large pot of water to a boil.
- Blanch the ravioli for 1 minute then remove with a slotted spoon and place on a clean kitchen tea towel.
- Turn the ravioli to allow them to dry on each side.
- Once completely dry you can store them in the fridge for 1-2 days or freeze in freezer-proof bags for up to 3 months.
- Cook straight from frozen for 4-5 minutes.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow! I was making a standard batch of ravioli for the freezer and I decided to make two of these raviolone as a primo for tonight. My husband was born and raised in Tuscany and he was astounded at how delicious these were. I even overcooked the yolks and he was still amazed at the flavor. Thank you for the Italian dishes documented in English so I can continue impressing my husband 🙂 it’s been so much fun. I’m making pici tomorrow!
Aw that’s so nice to hear, thank so much for your lovely comment. Hope you enjoy the pici!