Ricotta and Egg Ravioli

barbara lentz

By
@blentz8

This is so impressive looking and very easy. If you don't want a runny yolk boil for 3 minutes.


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Rating:

Comments:

Serves:

5-10

Prep:

10 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

12 large
eggs
20
egg roll wrappers
1 1/2 c
pecorino romano cheese shredded
15 oz
ricotta cheese
1 tsp
salt
1 1/2 c
marinara sauce
1/4 c
fresh basil sliced

Directions Step-By-Step

1
In one bowl mix ricotta cheese 1 whole egg, 1 cup shredded Pecornio romano cheese, and salt.
2
Make an egg wash with one whole egg and 2 tbsp water.
3
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
4
Lay out one egg roll wrap. Place 3 tbsp ricotta mixture in middle making a indentation for the egg yolk.
5
Place the egg yolk in the indentation.
6
Brush egg wash all around ricotta and top with another egg roll wrapper
7
Cut into a circle.
8
Drop the ravioli in gently boiling water for 2 minutes. Work one at a time. Remove with slotted spoon.
9
Serve with marinara, the remaining Pecornio Romano and fresh basil
10
enjoy

About this Recipe

Main Ingredient: Eggs
Regional Style: Italian