Gordon Ramsay Egg Yolk Ravioli Recipe 

This easy and delicious egg yolk ravioli is a simple yet indulgent dish that’s perfect for any occasion. With creamy ricotta and spinach filling, topped with a rich egg yolk, it’s a unique twist on traditional ravioli. You can easily customize the filling with ingredients you have at home for a tasty, impressive meal.

Ingredients Needed:

For the Filling:

• 100g baby spinach
• 200g ricotta cheese
• 1 free-range egg (per person)
• 2-3 tbsp pecorino romano cheese
• 1 pinch nutmeg
• 1 tbsp extra virgin olive oil
• 1 black truffle (optional)

For the Fresh Pasta:

• 3 eggs
• 300g flour
• 1 pinch salt

How To Make Egg Yolk Ravioli Recipe?

1. Prepare the Filling: Heat 1 tbsp olive oil in a pan, cook spinach for 2-3 minutes, and let it cool. Mix ricotta, pecorino, spinach, nutmeg, and 1 egg in a bowl. Put it in a piping bag and refrigerate.
2. Make the Pasta Dough: On a flat surface, make a well with 300g flour, crack 3 eggs into it, and mix until a dough forms. Knead until smooth, cover, and let rest for 10 minutes.
3. Roll the Pasta: Roll the dough through a pasta machine, gradually making it thinner until it’s about 1mm thick. Repeat with the remaining dough.
4. Assemble the Ravioli: Pipe 3 circles of filling on a sheet of pasta, leaving space for an egg yolk. Place an egg yolk in the center of each. Wet the edges, place another sheet on top, press to seal, and cut out ravioli.
5. Cook the Ravioli: Boil water with 1 tbsp salt. Cook ravioli for 4-5 minutes, then remove and serve.
6. Enjoy!

Recipe Tips:

• Use Fresh Eggs: Fresh eggs will give your ravioli a better texture and flavor, especially when using egg yolks as a filling.
• Rest the Dough: Let the pasta dough rest for at least 10 minutes to make it easier to roll out and prevent it from tearing.
• Thin Pasta Sheets: Roll the pasta dough as thin as possible. Thin sheets make for delicate, soft ravioli.
• Seal the Ravioli Well: Ensure the edges are tightly sealed to avoid the filling leaking out during cooking.
• Boil in Small Batches: Cook the ravioli in small batches to prevent overcrowding in the pot and to ensure even cooking.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the leftover ravioli to room temperature and store it in an airtight container in the fridge for up to 2 days.
• Freeze: Freeze the ravioli in a single layer on a baking sheet for 1-2 hours. Then transfer to a freezer bag or container and store for up to 1 month.
• Reheat: To reheat on the stove, bring a pot of water to a gentle simmer. Add the ravioli and cook for 2-3 minutes until heated through.

Nutrition Facts:

• Calories: 268 kcal
• Total Fat: 16g
• Saturated Fat: 5g
• Cholesterol: 144mg
• Sodium: 351mg
• Potassium: 235mg
• Total Carbohydrate: 23g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 10g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Scotch Eggs Recipe 
• Gordon Ramsay Eggs Benedict Recipe 
• Gordon Ramsay Deviled Eggs Recipe