Description
Gordon Ramsay’s egg yolk ravioli showcases Italian culinary artistry with delicate pasta pockets cradling golden, silky yolks. Rich pasta sheets and carefully nestled egg centers promise a luxurious dining experience that delights diners at first bite.
Ingredients
Scale
Pasta Dough:
- 2.25 cups (540 milliliters) flour, plus more for dusting
- 3 eggs
- 3 egg yolks
- 0.5 teaspoons (2.5 milliliters) kosher salt
- 1 tablespoon (15 milliliters) olive oil
Sauce Base Ingredients:
- 4 ounces (113 grams) pancetta, small dice
- 1 (28-ounce/794 grams) can of whole peeled tomatoes, crushed by hand
- 3 garlic cloves, thinly sliced
- 2 teaspoons (10 milliliters) Calabrian chile paste
- 0.5 tablespoon (7.5 milliliters) granulated sugar
- Kosher salt, to taste
Herb and Cheese Mixture:
- 1 pound (454 grams) ricotta
- 0.25 cup (60 milliliters) basil leaves, roughly chopped
- 0.25 cup (60 milliliters) finely grated Parmesan
- 2 tablespoons (30 milliliters) sage leaves, chopped
- 2 tablespoons (30 milliliters) finely chopped chives
- 1 tablespoon (15 milliliters) Meyer lemon juice
- 2 teaspoons (10 milliliters) Meyer lemon zest
- 0.25 teaspoon (1.25 milliliters) red pepper flakes
- 2 garlic cloves, minced
- Kosher salt, to taste
- 1
Instructions
- Create a silky dough by utilizing a stand mixer fitted with a hook attachment. Blend all dough components until a cohesive mixture forms. Gently knead the dough on a pristine surface for 3-5 minutes. Divide the dough into two equal portions, shape into flat disks, encase in plastic wrap, and refrigerate for 60 minutes to allow relaxation.
- Craft the vibrant sauce by warming olive oil in a medium saucepan over moderate heat. Introduce pancetta and sauté until achieving a golden hue. Incorporate chile paste and minced garlic, cooking until aromatic. Pour in tomatoes and sprinkle sugar, then allow to simmer gently. Stir periodically until the sauce reaches a thickened consistency (approximately 20 minutes). Adjust seasoning with salt and set aside.
- Prepare the luxurious filling by pureeing all ingredients (excluding 8 egg yolks) in a food processor until achieving a velvety smooth texture. Transfer the mixture to a piping bag and chill thoroughly.
- Transform the dough into delicate pasta sheets by rolling each portion to a 1/6-inch (0.4 centimeters) thickness using a pasta roller. Slice each sheet in half. On a flour-dusted surface, pipe four 3-inch (7.6 centimeters) filling circles, leaving a small central opening for egg yolks. Lightly brush water around each filling circle. Layer a second dough sheet on top and carefully seal the edges. Use a round cutter to shape individual ravioli and arrange on a floured tray. Repeat the process with remaining dough.
- Cook the ravioli in a large pot of generously salted water. Boil until pasta reaches perfect tenderness and yolks remain delightfully runny (4-5 minutes). Simultaneously, gently reheat the tomato sauce over medium heat.
- Plate the dish by spreading sauce on a serving platter. Artfully arrange the cooked ravioli. Finish with a drizzle of premium olive oil, freshly grated Parmesan cheese, and fragrant basil leaves. Savor the exquisite homemade runny egg yolk ravioli.
Notes
- Freezing transforms these delicate pasta pockets into convenient make-ahead meal options.
- Cool completely before transferring ravioli to airtight freezer-safe containers to prevent moisture buildup.
- Separate layers with parchment paper to stop delicate pasta from sticking together.
- Thaw frozen ravioli overnight in the refrigerator for best texture and flavor preservation.
- Fresh ravioli maintains optimal taste when consumed within 24-48 hours of preparation.
- Store in sealed containers to protect against absorbing other refrigerator odors.
- Refrigerate immediately after cooking to maintain food safety and prevent bacterial growth.
- Moisture-tight containers help preserve the ravioli’s delicate egg yolk filling and pasta texture.
- Always use clean utensils when handling to prevent contamination.
- Gently pat dry with paper towels before storing to reduce excess moisture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 445 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 210 mg