Egg Yolk Ravioli with Browned Butter Sage

Ravioli filled with ricotta cheese and a runny egg yolk and topped with a browned butter sage sauce.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pour 00 flour onto a cold, clean surface and use a fork or clean hands to form a well in the center. Season the center of the well with olive oil and a pinch of salt.

Step 2

In a bowl, gently whisk the whole eggs and egg yolk together.

Step 3

Add a third of whisked eggs in the well and use a fork or clean hands to gradually incorporate flour into the eggs. Once mostly soaked in, add another third, continuing to mix the flour without letting the eggs slide out of the well. Add the remaining egg and combine until the dough is crumbly.

Step 4

Once all the egg is incorporated, begin forming a ball with the dough. Knead the ball of dough until firm and elastic, turning and twisting the ball for about 10 minutes. (Flour hands if dough is too wet and wet them if dough is too dry.)

Step 5

Wrap in plastic wrap. Rest in refrigerator for at least 60 minutes before rolling.

Step 6

While pasta rests, prepare your filling. Mix ricotta and pepper (to taste) and transfer to a piping bag.

Step 7

After pasta is done resting, cut in half (will make it easier to work with) and roll each section into a thin sheet, at least 1/8th of an inch. You can do this with a pasta roller or by hand. Use flour or water as needed.

Step 8

Cut in half lengthwise.

Step 9

Lay one sheet of dough on a lightly floured work surface.

Step 10

Pipe four 3-inch circles of filling, leaving a ½ inch hole in the center. Make sure to space these out evenly. Carefully nestle an egg yolk into each circle of filling.

Step 11

Using a pastry brush, gently brush a small amount of saved egg whites across the dough unoccupied by filling.

Step 12

12. Place another sheet of dough over this one and, using your fingers, gently press the dough to seal the filling inside. Be sure to seal it properly or the yolk will cook. Be sure to seal it carefully or the yolk will break. Once the four pockets are sealed, use a cutter (round or slice into squares) to cut out each ravioli.

Step 13

Repeat the process above as needed to make ravioli.

Step 14

Bring a large pot of salted water to a boil.

Step 15

While water boils, place the butter and sage leaves in a medium saucepan and cook over medium-high heat for 3-5 minutes. Swirl the page frequently to brown the butter evenly and prevent it from burning. Reduce the heat to low to keep sauce warm while pasta cooks.

Step 16

Gently place each ravioli into the boiling water for 1-4 minutes or until pasta is fully cooked (depends on thickness). Remove ravioli with a slotted spoon and transfer to plate. Top with browned butter sage sauce.