Egg Yolk Ravioli (Raviolo al Uovo) in Brown Butter

This decadent egg yolk ravioli recipe, or raviolo al uovo, features a large raviolo filled with a whole egg yolk cradled by a ring of creamy ricotta. Slice into this delicious homemade pasta, and you'll be rewarded by an oozing, runny yolk. A nutty brown butter sauce with crispy sage leaves brings this dish to the next level!

I once believed nothing could rival the pure perfection of a runny egg yolk. Then, I encountered uovo al raviolo, and it was like stepping into another world. I mean seriously! Could anything be better than delicate ravioli enveloping creamy egg yolks?!

For more homemade pasta recipes, try my gnocchetti, ricotta gnocchi, or pici pasta.

Why You'll Love This Recipe

• It's decadent and luxurious. Egg yolk ravioli is so delicate, with a melt-in-your-mouth texture and beautiful presentation. It's creamy and comforting, yet so impressive. Your taste buds will thank you!
• It's tried and true. My base Kitchenaid pasta dough is well-tested and easy to work with. I even had my husband test this recipe, and he thoroughly enjoyed it!
• It's absolutely doable for the home cook. I know this dish may seem intimidating, but don't worry, I'll walk you through the whole process, step-by-step.

Ingredient Notes

There aren't a lot of ingredients in this recipe, so every individual component matters.

Homemade Pasta Dough: You'll need enough dough for 2 servings, which is a half-batch of my Kitchenaid pasta recipe. Make sure to keep the dough is well-rested and at room temperature.

Ricotta: It's really important to buy or make high-quality whole milk ricotta cheese. Good ricotta, like Calabro or Nonno Nanni is smooth, milky, and creamy, without a grainy texture.

Parmigiano-Reggiano Cheese: Buy a block of parmesan cheese and grate it yourself for the best flavor and texture. You can also use Pecorino Romano for a funkier flavor.

Eggs: The eggs are the star here, so I recommend local farm fresh eggs if you can find them! Otherwise, I love Happy Egg's eggs as well, which often feature bright orange yolks.

For a full list of ingredients and quantities, refer to the recipe card.

How to Make Egg Yolk Ravioli

Prep

Step 1 - Roll out the pasta sheets: Start with a clean work surface. Divide your pasta dough into two equal portions, setting one half aside and wrapping it in plastic wrap.

Lightly flour your work surface to prevent sticking, then roll out the first portion of dough to a thickness of about ⅓ inch. Turn the dial on your roller attachment to setting '1' (the widest setting). Slowly and evenly feed the dough through the attachment.

After the initial feeding, the dough will naturally form an oval shape. To create a uniform rectangle, fold one end of the dough up halfway, then fold the other end on top, creating three even layers like an envelope. Roll the folded dough out again, this time to a thickness of about ¼ inch.

Gradually increase the roller attachment setting to '2' and pass the dough through it twice. Continue increasing the setting until you've fed the sheet through setting '6'. Take a sharp knife and cut the sheet of dough in half. Carefully feed each half through the roller attachment at setting '7' one time.

Lightly flour both the work surface and the pasta sheets (Image 1), then cover them with a towel.

TIP: For a full set of step-by-step visual instructions on rolling out the dough, refer to my handy Kitchenaid homemade pasta recipe.

Step 2 - Make the ravioli filling: In a food processor, combine ricotta, parmesan, and black pepper. Process until smooth and creamy (Image 2); if it appears dry, you can add a tablespoon or two of milk or cream to smooth it out.

Transfer the prepared ricotta mixture into a piping bag. Cut off about ½ inch from the tip of the bag to create an opening for piping.

Fill and Cut

Step 3 - Make the raviolo: Begin by cracking 8 eggs into a large bowl.

Mark the sheets: Uncover one of the pasta sheets. Place a 4-inch cutter or small prep bowl on the sheet to mark and outline (but not cut) 4 circles spaced at least 1-inch apart (Image 3). These marked circles will define the outer edges of your ravioli. Make sure the pasta sheet is nicely floured to prevent sticking.

TIP: For easier handling later on, consider cutting both sheets in half. This will give you a total of 4 sheets: 2 sheets with 2 marked circles each and 2 additional blank sheets.

Step 4 - Pipe and fill: Apply a firm and steady pressure to pipe a ¾-inch ring of ricotta about ½-inch from the edge of the circle. Pipe another ring directly on top of the first ring to form a nest that's tall enough to securely hold the egg yolk.

Gently fish out an egg yolk with your fingers, letting any whites fall back into the bowl. Place the yolk in the center of the nest. Repeat the piping and filling process with the remaining 3 circles. (Image 4).

Step 5 - Form the ravioli: Take the empty sheet of pasta and gently position it over the filled sheet. Do not seal it yet (Image 5).

Using a bowl that's roughly the same size as the ricotta ring (about 3.5 inches in diameter), move the bowl in a circular motion over the circle of ricotta to remove any excess air pockets. You can also use your fingers to press and seal any other openings in the sheet.

Step 6 - Cut: To finish, use the 4-inch cutter to cut out each individual raviolo (Image 6).

Or, use the 4-inch bowl to mark the outline of each raviolo on the top sheet. Then, use a pastry wheel to carefully cut along the marked outline. When using a pastry wheel, go very slowly and ensure the cutter is held perpendicular to the sheet. Alternate between moving the cutter and rotating it around the circle to create a clean cut.

Repeat rolling, filling, and cutting process with the remaining dough to make 8 total raviolos.

TIP: Keep a small bowl with a little water nearby to dip your fingers into in case the sheets start feeling dry. This will help ensure the pasta sheets stay pliable and seal together effectively.

Cook

Step 7 - Cook: Bring a large pot of salted water to a gentle boil. Season generously, and cook each raviolo for 90 seconds. Cook each raviolo for 90 seconds.

TIP: If this is your first time making egg yolk ravioli, I recommend cooking them one at a time for better control. However, if you are more experienced, you can cook 2 to 3 ravioli at a time.

Meanwhile, melt butter in a pan over medium heat. Add the sage and a generous grind of black pepper, and saute for 2 - 3 minutes until the butter starts foaming and hissing (Image 7), then subsides and develops a nutty aroma.

Remove the pan from the heat and transfer sage leaves to a paper towel to crisp up.

Step 8 - Serve: I like to serve a couple of ravioli at a time to keep everything hot. Transfer them to the skillet, and place over low heat.

Add a splash of the pasta water to the skillet and cook for about 30 seconds, or until the sauce begins to bubble. Use a slotted spoon to carefully transfer the ravioli to a serving plate, then continue to stir the skillet vigorously until the sauce thickens enough to coat the back of a spoon (Image 8).

Spoon a bit of the sauce on top of each raviolo and top with sage and more black pepper. Enjoy!

Storage and Make-Ahead Instructions

Storage: Store ravioli on a semolina-dusted baking sheet at room temperature for up to 2 hours, covered with a kitchen towel.

Make-Ahead: Unfortunately, this type of ravioli is too delicate to refrigerate, freeze, or fully prepare in advance. However, you can make prepare components ahead of time.

The ricotta filling can be made 1-2 days in advance and stored in an airtight container in the fridge. Allow to thaw at room temperature for 30 minutes before piping.

The brown butter sauce can also be made 3-4 days in advance stored in the fridge. Just before serving, reheat on the stove, add and crisp the sage leaves, and proceed with the rest of the recipe.

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