Egg Yolk Ravioli
Ingredients
- 2 cups all-purpose flour
- 3 large eggs, room temperature
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 8 large egg yolks, room temperature
- 4 oz fresh ricotta, drained
- 1 oz Parmigiano-Reggiano, finely grated
- 1 tbsp butter, browned and cooled
- 1 tsp fresh lemon zest
- 8 fresh sage leaves, torn
- 2 cloves garlic, thinly sliced
- 4 tbsp brown butter for finishing
- Sea salt and cracked black pepper to taste
Instructions
- Make fresh pasta dough: mound 2 cups flour on a work surface, create a well in center, add 3 whole eggs, 1 tbsp olive oil, and 1/2 tsp sea salt. Using a fork, beat eggs gently, then gradually incorporate flour from the walls. Knead for 8-10 minutes until silky and elastic. Wrap in plastic and rest at room temperature for 20 minutes.
- Prepare filling: combine 4 oz ricotta, 1 oz grated Parmigiano-Reggiano, 1 tbsp cooled brown butter, and 1 tsp lemon zest in a small bowl. Season with salt and pepper. Transfer to a piping bag fitted with a small round tip.
- Roll pasta: divide dough into 4 portions. Using a pasta machine, roll one portion through the widest setting 3 times, then progressively narrow the setting until you reach the thinnest setting (nearly translucent). Lay sheet on a lightly floured surface. Repeat with remaining dough, stacking sheets between parchment paper.
- Fill and cut ravioli: pipe a small mound of ricotta filling (about 1/2 tsp) onto one pasta sheet at 3-inch intervals in 2 rows. Gently place a single raw egg yolk on top of each filling mound, centering it carefully. Place second pasta sheet on top, press around each mound to seal, then cut into 2-inch squares using a fluted cutter or knife. Place finished ravioli on a parchment-lined tray.
- Bring a large pot of salted water (1 tbsp salt per quart) to a rolling boil. Gently add ravioli in batches—they should not touch. Cook for 3-4 minutes until they float, then continue for 1 additional minute. Remove with a slotted spoon to a warm bowl.
- Finish dish: in a small skillet, melt 4 tbsp butter over medium heat until it foams and turns golden-brown (2-3 minutes). Add thinly sliced garlic and cook 30 seconds until fragrant. Add torn sage leaves and cook 20 seconds. Pour brown butter sauce over warm ravioli, gently toss with a spoon to coat, and finish with fleur de sel and cracked black pepper.
Inspired by Ayaka Guido’s winning egg yolk ravioli. This is a plausible recreation, not the chef’s original recipe.