How to make Egg Yolk Ravioli

Egg yolk ravioli is one of those dishes that feels instantly elegant and impressive. With delicate pasta, a creamy filling and a rich golden yolk hidden inside, it creates a beautiful moment when cut open. Served with simple butter and sage, it is refined, comforting and perfect when you want a homemade dish that feels special without needing too many ingredients.

1. 1Roll out the fresh pasta dough into thin sheets on a lightly floured surface.
2. 2In a bowl, mix the ricotta, parmesan, salt and black pepper until smooth.
3. 3Spoon small rounds of filling onto one pasta sheet, leaving space between each portion.
4. 4Create a small well in the center of each filling mound.
5. 5Carefully place one egg yolk into each well.
6. 6Cover with another sheet of pasta and gently press around each filling mound to seal, removing as much air as possible.
7. 7Cut the ravioli into large rounds or squares and seal the edges well.
8. 8Bring a pot of salted water to a gentle boil.
9. 9Cook the ravioli carefully for a few minutes, until the pasta is tender but still delicate.
10. 10Meanwhile, melt the butter in a pan and add the sage leaves until fragrant.
11. 11Lift the ravioli carefully from the water and place them into the butter sauce.
12. 12Spoon the butter and sage over the ravioli and serve immediately.

Tips for the best result

• Seal the ravioli very carefully so the yolk stays inside
• Do not boil the water too aggressively
• Cook gently to protect the shape of the ravioli
• Serve immediately for the best runny yolk center

Recipe FAQ