Ricotta and Egg Ravioli

barbara lentz


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


☆☆☆☆☆ 0 votes

10 Min
5 Min
Stove Top


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

How to Make Ricotta and Egg Ravioli


  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

Printable Recipe Card

About Ricotta and Egg Ravioli

Main Ingredient: Eggs
Regional Style: Italian

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