Raviolo al’ Uovo, otherwise known as Runny Egg Yolk Ravioli, is a dish that I’ve forever wanted to go out and try, but it’s pretty dang hard to find.
So I did what I always do.
I went home and made it my dang self.
And now you can too!
Big thanks to @chefanneburrell for guidance on cooking time and sauce for this epic date night pasta.
Click here to view the video!
- 1/4 cup chives, chopped
- 2 eggs
- An additional egg yolk per raviolo
- 1 stick butter
- 1 can chicken stock
Lay your fresh pasta sheets out on a floured surface, cutting them into even squares that are approximately 4 inches wide.
Mix ricotta, grated cheddar, 2 eggs and most of the chives in a bowl.
Season with salt and pepper.
Pipe a circle of ricotta filling in the middle of each of your pasta squares, leaving a hole in the middle and enough room on the edges to seal the ravioli. No worries if you don’t have a piping bag, you can always plop it on with a spoon too.
Place an egg yolk in the hole of each circle, being careful not to break the yolk.
Brush the edges of your ravioli with water before laying a second square on top and pressing the edges to seal. You can also make your raviolis round and pretty, but I like them to look a little rustic.
Bring a deep pot of salted water to a boil.
In a separate saute pan, melt your butter.
Once melted, add your chicken stock and bring it to an aggressive simmer.
You’ll continue to simmer this sauce until it reduces into a nice buttery, chickeny, gravy-like sauce.
(Don’t forget to taste and season your sauce with salt as needed).
Boil your ravioli in the salted water for 3 minutes.
Carefully remove your ravioli from the pot of water and add it to the buttery mix for another 3 minutes.
Plate your ravioli and ladle the unctuous sauce over the top before garnishing with more finely grated sharp cheddar, chopped chives and fresh ground black pepper.
Cut into the middle, let out a squeal of delight and enjoy.