Raviolli al'uovo with butter and sage Recipe

decadent ravioli filled with an oozing yolk and ricotta filling

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Part one of the recipe
  • Egg yolk(s) : 2 whole
  • Whole egg(s) : 2 whole
  • 00 pasta flour : 200 g
  • For the filling
  • Egg yolk(s) : 18 whole
  • Ricotta : 300 g
  • For the sauce
  • Unsalted butter : 100 g
  • Sage : 4 leaf



    Separate 2 of the eggs and discard the whites.

    Tip the flour into a bowl or onto the table. Make a well in the centre. Whisk the eggs and egg yolks together, pour into the well and mix in a circular motion with a fork. Keep mixing to gradually draw in the flour from the sides of the well until the eggs have taken in all the flour and the mixture forms a 'ball'. (You may need a little extra beaten egg, water or olive oil).

    Continue to work the ball of flour and egg with one hand until you have a soft but not sticky dough. Knead the dough until smooth, only using a little flour on the work surface if absolutely necessary.

    Wrap in cling film and leave to rest at room temperature for at least 15 minutes.

    Take the pasta out of the fridge and roll through the pasta machine on setting number 1. Roll 3 times on this setting, then repeat this on settings 2 and 3.

    Lay out the strips of pasta and cover with a piece of cling film to prevent it from drying out.


    Fill a piping bag with the ricotta cheese and set aside.

    Carefully separate the egg yolks from the whites without breaking them.


    Cut the rolled fresh pasta sheets into 36 large discs.

    Place a small amount of the ricotta filling on one if the pasta discs forming a circle and leaving space for the yolk to sit inside.
    Carefully place the yolk inside the ricotta ring without breaking it and brush around the filling with some egg yolk or water.

    Place a second disc of pasta on top of the filling and press the edges together firmly, making sure not to leave any pockets of air inside the ravioli. Trim and neaten the edges using a pastry cutter. Repeat until you have 18 ravioli ready to cook.


    On a hot pan add the butter and when it's almost fully melted add sage leaves and leave to infuse for a few seconds.

    to serve:
    Gently drop ravioli into boiling water being careful not to break them or stir them heavily.

    Cook for about 90-120 seconds until pasta is Al dente.

    Add the ravioli to the sauce and give them a gentle toss over the herby butter for a few more seconds.

    Serve immediately.

Chef's tip

«Try adding some fresh herbs or diced pancetta to the ricotta mix for extra flavour!»

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