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pecorino romano cheese shredded
In one bowl mix ricotta cheese 1 whole egg, 1 cup shredded Pecornio romano cheese, and salt.
Make an egg wash with one whole egg and 2 tbsp water.
Separate the other 10 egg yolks keeping them separate from each other. I just do them one at a time as I am making the ravioli
Lay out one egg roll wrap. Place 3 tbsp ricotta mixture in middle making a indentation for the egg yolk.
Place the egg yolk in the indentation.
Brush egg wash all around ricotta and top with another egg roll wrapper
Drop the ravioli in gently boiling water for 2 minutes. Work one at a time. Remove with slotted spoon.
Serve with marinara, the remaining Pecornio Romano and fresh basil