We love this recipe so much, that we thought we would re-post it today. We have pasta on our minds these days, and these yolk stuffed raviolis are one of our favorite DIY pasta recipes we have on out blog. These raviolis are a bit of work to make, but totally worth it. The yolks are still runny after you cook them, which makes them kind of create their own sauce after you dig in, which is so delicious with all the brown butter we also slathered on. :)
Try our other delicious homemade pasta recipes:
- Floral Laced Ravioli
- Turkey Sausage Stuffed Fiocchi with White Wine Cream Sauce
- Wild Mushroom Mezzaluna with Garlic Butter Sauce
- Caramelized Apple and Herb Fiocchi
- Mezzi Rigatoni with a Wild Mushroom Cream Sauce
Chicken and Tarragon Poached Yolk Stuffed Ravioli
Servings:
INGREDIENTS
chicken and tarragon filling
- 8 ounces part skim ricotta
- 2 ounces mascarpone, softened
- 2 tablespoons grated Parmesan
- ⅔ cup cooked and shredded chicken
- 1 tablespoon minced tarragon
- 1 charred ear of corn
- salt and pepper to taste
assembly
- ½ recipe pasta dough
- 1 large egg plus 1 tablespoon water, beaten together
- 8 large egg yolks
- ½ cup (1 stick) unsalted butter
- salt and pepper to taste
garnish
- grated Parmesan
INSTRUCTIONS
- Place all filling ingredients into a mixing bowl and mix together until completely combined. Cover and refrigerate until ready to use.
- Lightly flour a clean surface and roll the pasta dough until ⅛” thick.
- Cut eight, 4”x 6” rectangles out of the dough and lightly brush each surface with the egg and water mixture (egg wash).
- Place about 3 tablespoons of filling onto 1 side of each pasta rectangle, leaving a ½” border.
- Create a small divot in the center of the filling and carefully place 1 yolk into each divot.
- Carefully fold the other side of the pasta rectangles over the yolk and filling and gently press the edges, making sure to get rid of any air bubbles.
- Using a large circle cutter, carefully cut the pasta squares into circles and firmly press down to seal.
- Fill a large pot with water and bring to a boil. Add a handful of salt to the water and add the raviolis. Boil for 5 to 6 minutes.
- While the raviolis boil, melt the butter in a skillet, over medium heat. Continue to cook butter until it begins to brown and release a nutty aroma.
- Reduce the heat to medium-low and using a slotted spoon transfer the ravioli to the skillet with browned butter. Sauté raviolis for about 2 minutes. Season with salt and pepper.
- Transfer ravioli onto a platter and pour browned butter over the top. Finish with freshly grated Parmesan and serve immediately.
NOTES
- *Makes 8 Ravioli
Calories: 772kcal Carbohydrates: 33g Protein: 21g Fat: 61g Saturated Fat: 31g Cholesterol: 533mg Sodium: 392mg Potassium: 250mg Fiber: 2g Sugar: 1g Vitamin A: 1812IU Vitamin C: 1mg Calcium: 292mg Iron: 4mg
CUISINE: Italian
KEYWORD: ravioli, yolk ravioli
COURSE: dinner
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you had said large circle cutter??
what size ?
I usually use about a 5 to 5 1/2 inch cutter!
Wow, I need to try these ASAP. I love the idea of using yolk in ravolis and I’m sad I never thought about doing it myself. I would definitely make these to impress people at work. How is it so pretty both before and after cooking?
Awesome recipe! I tried this yesterday and i found that i couldn’t fold the rectangle like you instructed. It wasn’t big enough. I kind of hacked it but i think next time i will put one rectangle on top of the other like you seemed to do in the pictures
Made these last night, so delicious! One thing that was different for me, I found 5 minutes in the water resulted in a mostly-cooked yolk. In the future I’d probably only boil them for 3 mins to keep the yolk runny. Thanks for the great recipe!
Looks Very Tasty,adding the egg is a great idea,that looks awesome recipe,really like it..
This sound great. I am thinking that due to the egg and cheese in each that you don’t need more than two each?
Totally!
I don’t have words for how deliciously decadent this looks!
Do you think you could freeze these uncooked?
Unfortunately I don’t think so, the yolks will get a little funky when they defrost…but they can be refrigerated for 2-3 days!
I love the addition of the egg yolk. I can just imagine the creamy taste. Yum!
This. This sounds so decadent! Yummmmm