This stunning Italian dish features a delicate ricotta filling wrapped in fresh pasta and a whole egg yolk that stays beautifully runny when cooked. Rich, silky, and restaurant-worthy, these ravioli make an unforgettable appetizer or main course.

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Ingredients (Servings: 2–4 depending on portion size)

For the pasta dough:

• 1 ½ cups all-purpose flour
• 2 large eggs
• 1 teaspoon olive oil
• Pinch of salt

For the ricotta filling:

• 1 cup whole-milk ricotta, well-drained
• ½ cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (optional)
• Salt and pepper to taste

For the yolk center:

• 4 egg yolks (kept cold in separate bowls)

For serving:

• 6 tablespoons butter
• Fresh sage leaves
• Extra Parmesan
• Black pepper

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👨‍🍳 Instructions

1️⃣ Make the pasta dough:
On a clean surface, form a well with the flour. Add the eggs, olive oil, and salt in the center. Mix gradually with a fork until a dough forms, then knead for 8–10 minutes until smooth. Wrap and rest for 30 minutes.

2️⃣ Prepare the ricotta filling:
Mix ricotta, Parmesan, parsley, salt, and pepper until smooth. Scoop into a piping bag (or use a spoon) and refrigerate.

3️⃣ Roll out the pasta sheets:
Using a pasta machine or rolling pin, roll the dough into thin sheets (setting 6 or 7 on most machines). Lay out the sheets and lightly dust with flour to prevent sticking.

4️⃣ Assemble the ravioli:
Pipe or spoon a circle of ricotta filling about 2–3 inches wide. Make a small well in the center and gently nestle a cold egg yolk inside. Lay a second sheet of pasta over the top and press out air pockets carefully. Seal the edges firmly and cut into large ravioli.

5️⃣ Cook the ravioli:
Bring salted water to a gentle simmer. Cook each raviolo for 2–3 minutes until the pasta is tender — avoid boiling hard to keep yolks intact. Remove gently with a slotted spoon.

6️⃣ Make the brown butter:
In a pan, melt butter over medium heat until it turns golden and nutty. Add sage leaves and cook 30 seconds.

7️⃣ Plate and serve:
Place each raviolo on a plate, drizzle with sage brown butter, and finish with Parmesan and black pepper.

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📦 Amazon Must-Haves for Egg Yolk Raviolo

• 🍝 Pasta Machine – Essential for rolling dough into thin, even sheets.
• 🥣 Ricotta Strainer – Ensures the filling is thick and not watery.
• 🔪 Pasta Cutter Wheel – Perfect for creating clean ravioli edges.
• 🥚 Small Prep Bowls – Ideal for holding individual egg yolks.
• 🧈 Saucepan – Great for making brown butter.
• 🍽️ Shallow Pasta Bowls – Best presentation for this elegant dish.

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💡 Helpful Tip:
Keep the egg yolks very cold until assembly — they hold their shape better and are less likely to break when sealing the ravioli.

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