Go Back
–+ servings
A close up cropped image of egg yolk ravioli cut open with egg yolk running out.
Print Recipe
No ratings yet

Egg Yolk Ravioli with Spinach and Ricotta

Egg Yolk Ravioli made with fresh homemade pasta, a delicious spinach and ricotta filling with a golden egg yolk in the middle and served in a simple butter sauce with a generous helping of Parmigiano Reggiano cheese.
Prep Time1 hour
Cook Time10 minutes
resting time30 minutes
Total Time1 hour 40 minutes
Course: pasta
Cuisine: Italian
Servings: 4 servings
Calories: 479kcal
Author: Emily Wyper

Equipment

Ingredients

For the pasta dough

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

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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 

  1. Bring a large pot of water to a boil.
  2. Blanch the ravioli for 1 minute then remove with a slotted spoon and place on a clean kitchen tea towel.
  3. Turn the ravioli to allow them to dry on each side.
  4. 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.
  5. Cook straight from frozen for 4-5 minutes.

Nutrition

Calories: 479kcal | Carbohydrates: 42g | Protein: 19g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 323mg | Potassium: 304mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3239IU | Vitamin C: 7mg | Calcium: 272mg | Iron: 4mg