Updated: Dec 23, 2021
The gorgeous, oversized egg yolk raviolo (uovo in raviolo) originated at the Michelin-starred restaurant San Domenico in Imola, 40 km east of Bologna. Since their invention in 1974 by chefs Nino Bergese and Valentino Marcattilii, Uovo in Raviolo 'San Domenico' has been a centrepiece on the menu due to its popularity.
The Egg Yolk Raviolo is now considered the most representative dish of the restaurant. You can take a look at this video of the chef making these at the Ristorante San Domenico. The video is in Italian, but basically, the chef is saying that this dish represents the history of the restaurant, and all the ingredients are characteristic of the area surrounding Imola.
At Ristorante San Domenico, the large ravioli is filled with spinach and ricotta surrounding a golden egg yolk. Once cooked, it is served with high-quality melted butter, Parmigiano Reggiano, and fresh truffle.
Making the Egg Yolk Raviolo might seem intimidating, but it is actually pretty straightforward, and since the yield is approximately eight extra-large ravioli, the process isn't overly time-consuming.
The Egg Yolk Raviolo has probably been one of the most appreciated pasta shapes during my pasta classes. If you want to learn how to make it with me, check for the next Vegetarian Ravioli Class date here !
The recipe below should serve four to eight people, depending on how many ravioli you serve each person. It will serve eight as a first course with one raviolo per guest or as a main with two ravioli per guest.
Here are my tips to ensure the best results:
Make sure to drain your ricotta very well. You can drain it using a sieve or a cheesecloth for a few hours or overnight to get rid of excess moisture. If your filling is too wet, it will be difficult to work with.
Use very fresh eggs. The older the eggs, the more difficult it will be to separate the yolk from the white.
Roll your pasta sheet rather thin. I used setting number eight on my Marcato. Remember that the egg yolk must stay runny, so you can't cook it longer than 3 minutes. The pasta sheet has to be relatively thin to avoid the edges of the raviolo being uncooked.
Use only good quality ingredients; this recipe doesn't have many ingredients, so the key to the best result is high-quality ingredients.
Use all the white eggs to make a pavlova!
Egg Yolk Ravioli is the most extravagant fresh pasta shape perfect for dinner or breakfast. They are so rich and delicious! But don't listen to me; let that runny yolk do the talking.
EGG YOLK RAVIOLO, SAGE & BUTTER
200g 00 flour (or 200g all-purpose flour)
2 large eggs
300g whole milk Ricotta (That's Amore cheese or Floridia are excellent brands)
1 bunch spinach or 2 packed cups spinach leaves (cooked, squeezed dry and minced fine)
50g Parmigiano Reggiano or more to taste (preferably 24 months aged and freshly grated)
1 egg yolk
Salt & black pepper, to taste
Fresh nutmeg, to taste
8 egg yolks
120g butter (consider 15g per raviolo)
24 sage leaves
8 tablespoon Parmigiano Reggiano, or more to taste
1/2 cup chicken stock
- Wooden board
- Piping bag
- 10 cm wide round cookie cutter or a ravioli cutter to cut the egg yolk ravioli
- Medium pot
- Medium frying pan
Making the dough:
Heap the flour onto the wooden board. Make a well in the centre and crack the eggs into it.
Gently combine eggs with flour using a fork from the middle outwards.
With your hands, gradually incorporate the flour from the outside of the well toward the centre, kneading gently until the mass of dough comes together.
Knead it until it is smooth and resilient.
You may need to add more flour, or you may not be able to incorporate all the flour, depending on the humidity and the size of the eggs. If the dough is sticky or extremely pliable, knead in more flour.
Work the mass of dough with your hands to develop the gluten in the flour for about 10-15 minutes or until it is smooth and elastic.
Using the heel of your hand, push the dough down and away from you, fold it in half back toward you, rotate a quarter turn, and repeat the kneading motion.
Wrap it and place it in the fridge to rest for at least half an hour before using it.
Making the filling:
While the pasta dough rests, prepare the filling.
Combine ricotta, minced spinach, Parmigiano Reggiano, and 1 egg yolk in a bowl (if you double the quantity, please use a whole egg instead of 2 egg yolks). Season with nutmeg, salt, and black pepper to create a highly seasoned filling as the pasta contains no salt—Reserve the other 8 egg yolks for assembly.
In Italy Ricotta is creamier, so here in Melbourne I usually put all the ingredients in a food processor and mix for one minute to get a smoother and creamier result.
Transfer the filling to a piping bag and set it aside in the fridge. The filling can also be made the previous day.
The filling of the ravioli can be different, if you love mushrooms, check my roasted mushroom and ricotta egg yolk ravioli here
Shaping the egg yolk raviolo:
Carefully separate the yolks into individual small cups, making sure that all egg white has been removed.
Divide the dough into 2 pieces, covering the piece not in use to prevent drying out.
Flatten half of the pasta dough, rolling it with a pin or your hands to get it thin enough to run it through the machine.
Roll the dough very thinly (I use setting 8 on my Marcato).
Cut the pasta sheet into 8 pieces. We will use four of them as the bottom of the ravioli and four as the top of the ravioli to obtain 4 ravioli.
Place one piece of dough onto the Imaikouba mould, carefully slide the egg yolk into the centre.
Then fill it up with the ricotta and spinach.
Brush a small amount of water around the circumference of the ravioli.
Lay the other half of the pasta sheet on top and, using a pin, flatten it out, making sure to thin out the borders.
Use a 10 cm round cookie cutter or a pasta cutter to cut around the ravioli forming a round or square shape.
Gently transfer to a lightly semolina-floured tray and repeat with the second piece of dough!
Cooking and dressing the Egg Yolk Raviolo:
Fill a large pot with lightly salted water and bring to a rolling boil.
While waiting for the water to boil, add the butter and the whole sage leaves to the frying pan and bring heat to medium-high. When butter is melted and slightly brown, remove the crunchy sage leaves and set them aside. Add the broth to the melted butter and stir vigorously to emulsify. Reduce the sauce for another minute until you get a syrupy consistency, and turn the flame off.
When the water is boiling, lower the heat to a simmer. Add the ravioli in 2 batches by gently sliding them into the water using a large spoon. Set a timer and cook for 3 minutes. Remember that the egg yolk inside must stay wet and runny.
When cooked, transfer ravioli to a serving plate. Sprinkle with Parmigiano (a tablespoon at least), a few sage leaves, and lastly, spoon the butter sauce over the top. Serve immediately and enjoy your beautiful ravioli.
THE A-Z OF MAKING PASTA SHAPES
The A-Z of Making Pasta Shapes series is well underway on my social platforms, and I'm already having so much fun teaching you how to make pasta shapes. Have you managed to join in? I hope so, but if not, here's a recap.
Every week I share how to make particular pasta shapes corresponding with letters of the alphabet. Every letter will represent one or more pasta shapes. So far, I've covered A for Agnolotti, B for Blecs and for Busiate, C for Cannelloni, Cappelletti, Cavatelli, Culurgiones, D for a perfect Dough, and I'm exploring the letter E this week by showing you how to make Egg Yolk Ravioli.
Tune in to @_pastajourney_ social posts and stories to discover the best pasta recipes and how to perfect the shapes.
The A-Z of Making Pasta Shapes series wants to celebrate all handmade pasta shapes according to the tradition, so if you want to know more about a pasta shape, just put the name in the comments.