Chicken and Tarragon Poached Yolk Stuffed Ravioli

5 from 2 votes

Prep Time40

Cook Time15

Course: dinner

Cuisine: Italian

Servings:

Calories: 772kcal

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.