This homemade egg ravioli is so quick and easy to make and is a great appetizer to serve at dinner parties. The ravioli is filled with a mixture of cheese and an egg yolk that is just so impressive when you cut into it.

This dish is made to impress, no one will guess it only took you 20 minutes to make!

Two egg yolk ravioli in a cast iron skillet

Adalyn made a special request for egg ravioli for Easter and after a long day, I gladly obliged! It’s a deceivingly fast and easy made-from-scratch dinner that tastes amazing! I love making my own ravioli. It’s therapeutic.

We recently dined at a local restaurant, Acero, where I was introduced to egg ravioli. When dining somewhere new, I almost always ask what their specialty or standout dish is and the server responded without hesitation – egg raviolo. Just one bite and everyone at the table was green with envy.

I can make this incredible dinner in just 20 minutes. Seriously. You can shave off even more time by using wonton wrappers in lieu of homemade noodles.

As always, the secret to really great cheese is to purchase a block and freshly grate. The cheese, sauce and yolk play an indulgent melody that will have you singing praises!

If you think that making your own homemade ravioli is hard, I’m here to change your mind! It takes no time at all to make these wonderful little parcels and with just a handful of good quality ingredients. The beauty of Italian recipes is the simplicity of the flavors, so dust off your pasta machine and give this egg yolk ravioli a go!

To Make This Homemade Egg Yolk Raviol, You Will Need:

Homemade Pasta – It’s so easy to make your own homemade pasta. To make this recipe even quicker you can substitute the pasta with wonton wrappers found in the produce section of your grocer for an easy shortcut.
Cheese – Mozzarella, parmesan and mascarpone are blended together to create the delicious filling. Use good quality cheeses that will carry the richest flavors.
Egg Yolk – The center of this filled pasta is an egg yolk. Because of the quick cooking time of fresh pasta, the yolk stays beautifully runny. Save the egg yolks to make my Pretty Meringues.
Melted Butter – Finish the ravioli with a little melted butter and parmesan cheese.

Egg ravioli on a white plate cut in half with a fork

How To Make Egg Filled Ravioli – Step By Step With Photos

I’m sharing the printable recipe card below, but wanted to share step-by-step images so you can see just how easy it is!

Start with a sheet of homemade pasta {or wonton wrappers} on a lightly floured surface.
Mix your cheeses in a bowl & roll into 4 balls. Lay them out on your sheet of pasta & lightly press with a spoon to make a well.
Carefully add your egg yolk.
Add another sheet of pasta on top or fold you pasta sheet over. Press with a glass or large cookie cutter to seal & cut. Double check to ensure all seams are completely sealed.
Boil for 3-4 minutes, flipping it halfway through. Drain & drizzle with melted butter, garnish with fresh grated parmesan & you’ll have this fancy feast…

Can You Make Egg Yolk Ravioli Ahead Of Time?

It’s best to cook the ravioli as soon as you’ve made it, but you can make them an hour ahead of time and keep the covered in the fridge. If you do this, let the pasta come to room temperature before you cook them. The pasta dough can be made a day or two ahead of time and kept covered in the fridge, as can the cheese mix filling.

The cooked homemade egg ravioli in a skillet

What Do You Serve With Egg Yolk Ravioli?

I love to serve this homemade ravioli as an appetizer with just a drizzle of melted butter and freshly grated parmesan cheese. If you prefer, you can also make a lightly larger batch and serve this as a main with a simple side salad like my Arugula Salad with Parmesan.

Tips

Pasta seals easily when fresh. If you’re not going to use your pasta dough right away, wrap it in saran wrap & refrigerate. That also makes it extremely easy to work with!
Be sure to seal your pasta well, you can use your fingers or a fork to do this. If the ravioli isn’t sealed the filling can leak out into the water.
If you are making a larger batch of this ravioli, be sure to use a large pan to boil them, the pasta needs room to move around so it cooks thoroughly and doesn’t stick.

Egg ravioli on a white plate with a fork with the egg yolk oozing out

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Egg Ravioli

By Julie Blanner

Prep: 15

Cook: 4

Total: 19

Servings: ravioli

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Ingredients

Instructions

Bring a large saucepan of water to a boil over medium heat.
Combine cheeses & roll into large balls.
Place a sheet of pasta on a floured work surface. Place cheese ball onto pasta & lightly press with a glass. Using a spoon, create a well.
Carefully add egg yolk to well. Cover with another sheet of pasta & using a large cooke cutter, pizza cutter or glass, cut & seal.
Boil ravioli for 3-4 minutes, flipping halfway through. Remove with a slotted spoon.
Serve with a touch of pasta water & drizzle with melted butter. Garnish with fresh grated parmesan.

Julie’s Tips

Pasta seals easily when fresh. If you’re not going to use your pasta dough right away, wrap it in saran wrap & refrigerate. That also makes it extremely easy to work with!
Be sure to seal your pasta well, you can use your fingers or a fork to do this. If the ravioli isn’t sealed the filling can leak out into the water.
If you are making a larger batch of this ravioli, be sure to use a large pan to boil them, the pasta needs room to move around so it cooks thoroughly and doesn’t stick.

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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5 from 1 vote (1 rating without comment)

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