Egg Yolk Ravioli made with fresh homemade pasta, a creamy spinach and ricotta filling, and a single golden egg yolk in the center. The ravioli are tossed in a simple brown butter sauce and finished with plenty of Parmigiano Reggiano.
Egg Yolk Ravioli is an elegant dish that makes a special starter for anniversaries, Valentine’s Day or holiday meals. Making fresh pasta takes effort, but this recipe yields four large ravioli—one per person—so it’s manageable and impressive.
This recipe produces four large ravioli filled with a spinach and ricotta mixture, each enclosing a single egg yolk. They are cooked briefly, finished in melted butter and served with freshly grated Parmigiano Reggiano.
See the step-by-step instructions, ingredient notes, tips, variations and a video. For a printable recipe, see the recipe card below.
Ingredients
Below is a photo of the ingredients and notes on a few items to help you prepare.
Ingredient notes and substitutions
- Homemade pasta dough – use Italian 00 (double zero) flour and good quality medium eggs for a silky dough.
- Ricotta – drain well if it has excess liquid so the filling isn’t watery.
- High-quality eggs – you need one yolk per raviolo; choose fresh, high-quality eggs (organic/free-range) and, if possible, ones with rich yellow yolks for the best presentation.
Step by step photos and instructions
To make the pasta dough
Heap the flour on a clean work surface and make a wide well in the center. Add two whole eggs plus one extra yolk into the well and beat them with a fork.
Incorporate the flour with the beaten eggs using the fork until a rough dough forms. Knead by hand for about 10 minutes until the dough is smooth and elastic. Wrap in plastic and let rest at room temperature for at least 30 minutes.
To make the filling
Drain the ricotta of excess whey. Heat a small drizzle of olive oil in a large frying pan, add the spinach and sauté until just wilted. Turn off the heat and allow it to cool.
Squeeze out as much liquid as you can from the cooled spinach and chop it finely. Combine the spinach with drained ricotta, a small pinch of grated nutmeg, grated Parmigiano Reggiano and salt. Mix until even, then transfer the filling to a piping bag and set aside.
Roll out the dough
Divide the dough in half, keeping one portion wrapped while you work with the other. Flatten the piece enough to feed it through the widest setting on your pasta machine; you can roll it a bit by hand first if needed.
Pass the sheet through the widest setting (often 0), fold the ends in like a leaflet, flatten and pass again. Repeat a couple of times, then run the sheet through each setting up to around setting 6. Use a round cutter to mark where you will pipe the filling.
Fill and assemble the ravioli
Cut the pasta into large squares about 15 cm (5.5 inches) wide, each with a marked indent in the center. Pipe the spinach-ricotta filling in a ring about 1 cm from the edge of each square.
Gently place a single egg yolk into the center of each ring of filling and sprinkle a small pinch of salt on top.
Cover with another pasta square, gently press around the filling to expel any air and seal the edges (a touch of water helps if needed). Use the round cutter to trim the ravioli, ensuring the filling remains centered.
Place the assembled ravioli on a surface dusted with semolina or flour while you prepare the sauce.
Make the sauce
Bring a large pot of well-salted water to a rolling boil. Swirl the water and add the four ravioli one at a time, using a slotted spoon to prevent them from sticking. Cook for about 4 minutes.
While they cook, melt unsalted butter in a large frying pan until it begins to foam and brown slightly. Transfer the cooked ravioli with a slotted spoon into the butter, avoiding excess pasta water so the sauce stays glossy.
Recipe tips
- Use a piping bag – no nozzle is needed, but a piping bag makes filling neat and consistent.
- Sealing the ravioli – dampen the edges with a little water if they are reluctant to close.
- Storing the ravioli – place finished ravioli on a semolina- or flour-dusted board or plate so they don’t stick together.
- Preparing in advance – blanch the ravioli before refrigerating or freezing to prevent the pasta from becoming brittle.
- Other filling options – try ricotta mixed with extra Parmigiano Reggiano or use a mushroom ravioli filling for a different flavor.
How to freeze egg yolk ravioli
Blanching before freezing prevents the fresh pasta from cracking. Follow these five steps to freeze ravioli safely.
- Bring a large pot of water to a boil.
- Blanch the ravioli for 1 minute, then transfer them to a clean kitchen towel with a slotted spoon.
- Turn the ravioli so they dry on both sides.
- Once completely dry, freeze them in freezer-safe bags or store in the fridge for 1–2 days.
- Cook from frozen for 4–5 minutes when ready to serve.
More Homemade pasta recipes to try
Fresh Pasta
Butternut Squash Ravioli with Sage and Brown Butter Sauce
Fresh Pasta
Homemade Agnolotti (step by step)
Fresh Pasta
Pici, Cacio e Pepe (Authentic Recipe)
Fresh Pasta
Mushroom Ravioli With Parmesan Cream Sauce
If you try this Egg Yolk Ravioli, please leave a rating and comment to share how it turned out. I love hearing from readers and seeing your variations.
Step By Step Photos Above
Most recipes include photos, helpful tips and video guidance.
Egg Yolk Ravioli with Spinach and Ricotta
By Emily
Equipment
- 4.5 inch round cutter
- Pasta machine
Ingredients
For the pasta dough
- 2 medium eggs plus 1 egg yolk
- 1.5 cups Italian 00 flour (200g)
For the filling
- 1 cup ricotta (250g), drained
- 4 cups fresh spinach (100g)
- 1 small pinch freshly grated nutmeg
- ½ cup freshly grated Parmigiano Reggiano (30g)
- Small pinch of salt
- Olive oil
Sauce
- Unsalted butter
- Parmigiano Reggiano, to serve
Instructions
To make the pasta dough
- Tip the flour onto a clean surface and make a well. Add the eggs and extra yolk, then beat with a fork.
- Incorporate the flour until a rough dough forms, then knead for about 10 minutes until smooth and elastic. Wrap and rest for at least 30 minutes.
To make the filling
- Drain the ricotta. Sauté the spinach briefly in a little olive oil until wilted, then cool.
- Squeeze and finely chop the spinach. Mix with ricotta, nutmeg, Parmigiano and salt. Transfer to a piping bag and set aside.
Roll out the dough
- Divide the dough and press one piece to fit the widest pasta-machine setting.
- Fold and pass through the widest setting several times, then work through progressively thinner settings until about setting 6. Mark the filling positions with a cutter.
Fill and assemble the ravioli
- Cut the pasta into squares about 15 cm (5.5 in). Pipe the filling in a ring about 1 cm from the edge.
- Add one egg yolk into the center of each filling ring and season with a pinch of salt.
- Top with another pasta square, seal the edges and cut the ravioli with the round cutter. Place on a semolina- or flour-dusted board.
Make the sauce
- Boil a large pot of salted water. Cook the four ravioli for 4 minutes, stirring gently and using a slotted spoon to keep them from sticking.
- Meanwhile melt butter in a frying pan until it browns slightly. Transfer the ravioli into the butter, avoiding excess pasta water.
- Plate one raviolo per person and top with freshly grated Parmigiano Reggiano.
How to freeze
- Blanch ravioli for 1 minute, then place on a clean towel to dry.
- When dry, store in the fridge for 1–2 days or freeze in bags for up to 3 months. Cook from frozen for 4–5 minutes.
Notes
- Use a piping bag: it makes filling the ravioli neater and quicker.
- Sealing: a dab of water helps if the edges won’t stick.
- Storage: keep ravioli on a semolina- or flour-dusted surface so they don’t adhere to one another.
- Advance prep: blanch before refrigerating or freezing to protect the pasta.
- Variations: ricotta with extra Parmigiano or a mushroom filling are delicious alternatives.
How to freeze egg yolk ravioli
- Bring a large pot of water to a boil.
- Blanch the ravioli for 1 minute, then remove and place on a clean towel.
- Turn to dry both sides.
- Once dry, store in the fridge for 1–2 days or freeze for up to 3 months.
- Cook from frozen for 4–5 minutes.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless noted otherwise.
- Canned or jarred tomatoes (when used) are chosen for quality.
- Vegetables listed are medium unless specified otherwise.
- Recipes are developed using a fan (convection) oven where applicable.
Nutrition
Calories: 479 kcal | Carbohydrates: 42 g | Protein: 19 g | Fat: 26 g | Saturated Fat: 15 g
Nutrition information is automatically calculated and should be used as an approximation.
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