Egg Ravioli
Adalyn made a special request for egg ravioli for Easter & after a long day, I gladly obliged! It’s a deceivingly fast & easy made-from-scratch dinner that tastes amazing! I love making my own ravioli. It’s therapeutic. We recently dined at a local restaurant, Acero, where I was introduced to egg ravioli. When dining somewhere new, I almost always ask what their specialty or standout dish is & the server responded without hesitation – egg raviolo. Just one bite & everyone at the table was green with envy.
I can make this incredible dinner in just 20 minutes. Seriously. You can shave off even more time by using wonton wrappers in lieu of homemade noodles. As always, the secret to really great cheese is to purchase a block & freshly grate. The cheese, sauce & yolk play an indulgent melody that will have you singing praises!
I’m sharing the printable recipe card below, but wanted to share step-by-step images so you can see just how easy it is!
Start with a sheet of homemade pasta {or wonton wrappers} on a lightly floured surface.
Mix your cheeses in a bowl & roll into 4 balls. Lay them out on your sheet of pasta & lightly press with a spoon to make a well.
Add another sheet of pasta on top or fold you pasta sheet over. Press with a glass or large cookie cutter to seal & cut. Double check to ensure all seams are completely sealed.
Boil for 3-4 minutes, flipping it halfway through. Drain & drizzle with melted butter, garnish with fresh grated parmesan & you’ll have this fancy feast…
Egg Ravioli
Prep time 15 mins
Cook time 4 mins
Total time 19 mins
Author: Julie Blanner Recipe type: Entree Serves: 4
Ingredients
- 1 recipe homemade pasta or wonton wrappers
- 1 c mozzarella, shredded
- ½ c parmesan, shredded
- ½ c mascarpone
- 4 egg yolk
- ½ c butter, melted
- parmesan to garnish
Instructions
- Bring a large saucepan of water to a boil over medium heat.
- Combine cheeses & roll into large balls.
- Place a sheet of pasta on a floured work surface. Place cheese ball onto pasta & lightly press with a glass. Using a spoon, create a well.
- Carefully add egg yolk to well. Cover with another sheet of pasta & using a large cooke cutter, pizza cutter or glass, cut & seal.
- Boil ravioli for 3-4 minutes, flipping halfway through. Remove with a slotted spoon.
- Serve with a touch of pasta water & drizzle with melted butter. Garnish with fresh grated parmesan.
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A couple simple tips – pasta seals easily when fresh. If you’re not going to use your pasta dough right away, wrap it in saran wrap & refrigerate. That also makes it extremely easy to work with!
Julie
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