dinner · vegetarian
Egg yolk raviolo with brown butter
One large ravioli per person with a ring of ricotta and a whole runny yolk inside, served with sage brown butter, Parmesan and optional shaved truffle.
- Time
- 60min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Make and rest the pasta dough 30 minutes, then roll into thin sheets.
-
2
Pipe a ring of ricotta on a sheet, slip a yolk into the center, brush around with egg, top with another sheet and seal. Cut into large rounds.
-
3
Cook gently in simmering salted water 2-3 minutes.
-
4
Brown the butter with sage, spoon over and finish with Parmesan and truffle.
