Gordon Ramsay’S Egg Yolk Ravioli Was My Little Luxury On A Hard Day

THE FIRST TIME I MADE THIS, I WASN’T HUNGRY—JUST DRAMATIC

There was no reason to make ravioli this extra. No one was coming over. I wasn’t proving anything. I just needed a little edible luxury. Something absurdly delicate, wholly unnecessary, and 100% for me.

So I made Gordon Ramsay’s egg yolk ravioli.

And yes, I lit a candle. Yes, I plated it with tweezers. And yes, when that yolk spilled out like silk—I actually gasped.

WHY THIS WORKS (AND WHERE MOST GO WRONG)

This dish lives and dies by control. Gordon’s method isn’t complex—it’s precise. It’s built for that perfect moment when the knife hits and the yolk becomes sauce. That means everything has to serve the center:

• Pasta thin enough to cook without overcooking the yolk
• Ricotta firm enough to hold the yolk in place
• Yolk chilled enough to stay whole until it hits the boil

Where it goes wrong:

Weak seals: Egg wash and press firmly—air pockets are sabotage.

Too-thick pasta: Won’t cook fast enough. Yolk hardens.

Warm filling: Melts the yolk before you even seal it.

Overboiling: Bursts the whole ravioli. Ruins your day.

INGREDIENTS THAT ACTUALLY MATTER

For the filling:

• Baby spinach (100g): Sautéed, cooled, finely chopped. Adds earthiness.
• Ricotta (200g): Use full-fat. Wet ricotta = runny filling.
• Egg (1): Binds the mixture.
• Pecorino Romano (2–3 tbsp): Saltier, sharper than Parm—ideal contrast.
• Nutmeg (pinch): Adds warmth. Don’t skip it.
• Olive oil (1 tbsp): For the spinach sauté.
• Optional black truffle: Go wild, but the yolk is already the star.

For the pasta dough:

• Flour (300g): 00 is ideal. AP works.
• Eggs (3): Room temp. Beat them like they owe you money.
• Salt (pinch): Always.

For the drama:

• 1 egg yolk per ravioli: Cold. Whole. Handled like a Fabergé egg.

HOW TO MAKE GORDON RAMSAY’S EGG YOLK RAVIOLI (WITHOUT SOBBING)

Make the filling:
Sauté spinach in olive oil, 2–3 mins. Cool, then finely chop. Mix with ricotta, grated cheese, nutmeg, and one egg. Chill at least 30 minutes.

Make the pasta dough:
On a clean surface, pile your flour. Make a well, add the eggs. Slowly incorporate flour from the edges. Once it’s a shaggy dough, knead for 8–10 minutes until smooth. Rest under a bowl or wrap in plastic for 10–20 mins.

Roll it thin:
Use a pasta roller if you have it—Level 6 or thinner (about 1mm). Hand-rolling? Channel your inner artisan. You need to see your hand through it.

Assemble:
Pipe a ring of chilled filling onto one sheet of pasta. Drop a yolk into the center. Top with another pasta sheet. Press to seal with your fingers or the dull edge of a knife. Use a ring mold or glass to cut evenly.

Seal like you mean it:
Egg wash helps. No air bubbles. They’ll expand and burst the ravioli in water.

Cook gently:
Salted, simmering—not boiling—water. Drop ravioli in, cook for 4–5 minutes, max. Lift gently with a slotted spoon.

Plate like you’re hosting royalty:
No sauce needed. The yolk is your sauce. Add cracked pepper, shaved cheese, maybe a drizzle of brown butter if you’re feeling extra.

WHAT GORDON RAMSAY SAYS ABOUT THIS RAVIOLI

“It’s not about stuffing—it’s about restraint.”

You’ll notice: the filling ring is just enough to cradle the yolk. No more. Don’t overcrowd it.

“Yolk is liquid gold. Treat it like it.”

Handle yolks cold. Drop them in from a ramekin. Don’t use your fingers. Don’t blink.

“If the pasta’s too thick, you’ve ruined it.”

This isn’t comfort food—it’s a culinary flex. Delicate pasta is the whole point.

WHAT I GOT WRONG (AND HOW I FIXED IT)

• Rolled pasta too thick the first time. Yolk cooked through. Still edible. Not magic.
• Filled while the spinach was warm. Melted the ricotta. The yolk slipped.
• Forgot to chill yolks. Two broke on assembly. I swore dramatically and started over.
• Boiled too hard. One ravioli burst like a soap bubble. RIP.

Once I slowed down, kept everything cold, and sealed carefully? Flawless.

VARIATIONS THAT ACTUALLY HOLD UP

• Brown butter + sage drizzle: Light, rich, and doesn’t overpower.
• Add lemon zest to the ricotta mix: Brightens it beautifully.
• Mini ravioli with quail egg yolks: Tiny, precious, great for hors d’oeuvres (and show-offs).

STORAGE + LEFTOVER MOVES

Freeze (before cooking):
Lay flat on parchment. Freeze solid, then transfer to a bag. Cook from frozen—add 1–2 minutes.

Leftover cooked ravioli?
Rare. But if so, gently reheat in simmering water or microwave with a damp paper towel.

FREQUENTLY ASKED QUESTIONS

Q: What if I don’t have a pasta roller?
A: You can roll by hand. It just takes time—and strong biceps.

Q: Can I make them ahead?
A: Yes. Assemble and refrigerate for up to 4 hours. Or freeze uncooked.

Q: Can I use frozen spinach?
A: Yes—but thaw and wring it out like it insulted your ancestors.

Q: What cheese can I sub?
A: Goat cheese works. Just make sure it’s firm, not runny.

Try More Recipes:

• Gordon Ramsay Duck Ravioli Recipe 
• Gordon Ramsay Crab Ravioli Recipe 
• Gordon Ramsay Spinach Ricotta Ravioli Recipe
• Gordon Ramsay Ravioli Recipe