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Thursday, August 21, 2025

Egg and Ricotta Ravioli

This is one of those recipes that will take some practice to reach perfection. But when you finally get it you will feel a great sense of accomplishment. It’s one of the more difficult recipes to make in the culinary world but a true test patience and persistence. Love these for breakfast and as appetizers. They are always a real crowd pleaser. They are really not hard to make once you get the hang of it. And oh my goodness, they are absolutely delicious! Try it! Take a picture and go to the fan club group and let me know in the fan club how yours egg ravioli turned out!

Egg and Ricotta Ravioli

1/2 cup fat-free ricotta cheese

2 1/2 tablespoons chopped fresh basil

4 teaspoons extra-virgin olive oil

1/2 teaspoon black pepper

1/4 teaspoon kosher salt

2/3 ounce Parmesan cheese, grated

16 round gyoza skins (pot sticker wrappers)

8 unbroken egg yolks (save the whites for another time)

1 large egg white, lightly beaten

4 teaspoons chopped fresh chives

Combine the ricotta cheese, basil, olive oil, salt and pepper, and the Parmesan cheese in a small bowl. Roll each wrapper to 4 inches in diameter; set aside 8 wrappers.

Divide ricotta mixture into 8 portions (about 1 tablespoon each). Place a small portion in the center of each of 8 skins. Make a well about 1 1/2 inches wide (about the diameter of a large egg yolk) in the center of each portion using the back of a tablespoon.

Carefully place 1 yolk (without breaking) in each well. Brush the edge of each wrapper with the egg white.

Next, carefully cover each egg yolk with another wrapper, gently pressing the edges firmly between your thumb and forefinger to seal ravioli tightly.

Bring a large pot of water to a gentle boil; carefully drop each ravioli into water. Cook 2 1/2 minutes or until dough is cooked and yolk is cooked but still runny.