Gordon Ramsay’s Egg Yolk Ravioli Was My Little Luxury on a Hard Day

Okay. Let’s set the scene: I was feeling fancy. Like, “I lit a candle just for vibes” fancy. I had absolutely no reason to make Gordon Ramsay’s Egg Yolk Ravioli except that I saw a photo and immediately said, “I need to feel that level of main character energy today.”

This wasn’t tired-Ava or chaos-Ava. This was romanticizing-my-life Ava—flour on the counter, wine glass half full, pretending I was filming a cooking show. This recipe is dramatic. Extra. And honestly? I was kind of living for it.

What Gordon Ramsay Would Do

Let’s be honest—this is pure show-off Gordon. But in the best way. This is the kind of dish he’d use to flex at a fine dining table. The filling is creamy, herby ricotta + spinach, piped into a perfect nest. The star? A raw egg yolk cradled in the middle like a tiny golden orb.

He seals it up in delicate sheets of fresh pasta, boils it gently, and when you cut it open? That yolk spills out like edible silk.

It’s indulgent. Intentional. Zero room for error. Very “don’t blink or it’ll break.”

What I Changed (And Why)

Okay okay okay—deep breath—I didn’t have black truffle. Because I am, in fact, a regular person. So I skipped it and didn’t feel bad.

Also, I used a mix of pecorino and parm because that’s what I had, and you know what? It still tasted like a Michelin-star moment.

My pasta was maybe… a little thicker than Gordon’s would be. I tried my best, but I was hand-rolling it and my biceps were screaming by round three. Still worked. Still slayed.

How It Turned Out

Beautiful. Delicate. Almost too pretty to eat. But I ate it. With a knife and fork. Like I had manners.

The yolk inside stayed perfectly runny. It melted into the ricotta filling and created this dreamy sauce that coated every bite. The spinach gave it this earthy balance, and the pasta had that fresh, springy bite you can only get from scratch.

I literally paused mid-bite and went: “Oh. This is restaurant food.”

So, Was It Worth It?

This isn’t a Tuesday night meal. This is a “light a candle, play some jazz, pour a glass of wine, pretend you’re in Florence” kind of dish.

Was it worth making pasta from scratch? Yes. Did it make me feel unnecessarily powerful? Also yes.

Would I make it again? 100%—but only when I want to impress someone. Or myself.

How to Make Egg Yolk Ravioli That’ll Make You Feel Like Royalty

This recipe is a little extra. But sometimes you need a meal that treats you like a main character.

Smart Tips

• Chill your filling. It’s easier to pipe and holds shape better.
• Use a ring mold or glass to cut your ravioli evenly (Gordon wouldn’t tolerate wonky edges).
• Roll that dough THIN. If you can see your hand through it, you’re good.
• Separate your yolks gently. Pretend they’re made of dreams and tears.
• Don’t overboil. If they burst, you’ll cry. Gently simmer, max 5 mins.

FAQs

What if my yolk breaks?
Cry a little. Then start over. Use cold eggs—it helps.

Can I freeze them?
Yes, but freeze them before boiling. Lay flat so they don’t stick or crack.

What sauce should I use?
Honestly? None. The yolk is the sauce. But brown butter never hurts.