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