Ricotta-nestled egg yolk recipe

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  • Yield: 8 Servings
  • Total Time: 30 Minutes


  • 2 cups ricotta cheese
  • 1 cup freshly grated Parmigiano
  • 2 large eggs plus 8 large egg yolks
  • Kosher salt
  • All-purpose flour, as needed
  • ½ recipe Chef Anne’s All-Purpose Pasta
  • Dough, rolled for ravioli
  • Semolina flour, as needed
  • 8 tablespoons (1 stick) unsalted butter
  • 2 cups chicken stock
  • ¼ cup chopped fresh sage leaves
For garnish
  • ¼ cup chopped fresh Italian parsley
How to Make It
  1. In a medium bowl, combine the ricotta, Parm, parsley, and 2 whole eggs; mix well and season with salt.
  2. Dust a clean work surface lightly with all-purpose flour and lay out two sheets of pasta about 12 inches long; brush them lightly with water. Equally space 4 dollops of the ricotta mixture on each pasta sheet; then use a spoon to make a “nest” or small hole in the center of each dollop. Carefully separate the remaining eggs (reserve the whites for another purpose) and put a yolk in each ricotta “nest”—the ricotta should lovingly nestle each yolk (if a yolk breaks, scoop it out with a spoon and don’t use it).
  3. Cover the ricotta nests and egg yolk with another sheet of pasta. Use your index fingers to press around each ricotta nest to seal the edges, then use a fluted ring cutter or dough roller to cut around each ravioli (they should be 3 to 4 inches in diameter). Reserve the ravioli on a tray generously dusted with semolina.
  4. Bring a large pot of well-salted water to a boil. In a large sauté pan, melt half the butter and add half of the chicken stock (you’re going to use the remainder for your next batch); season with salt and toss in half the sage. Bring this to a boil (BTB) and reduce to a simmer (RTS).
  5. Add 4 of the ravioli to the boiling water and cook for 3 minutes. Using a spider or slotted spoon, carefully transfer the ravioli from the water to the pan with butter and chicken stock and cook for 2 to 3 minutes. If the sauce reduces too much, add a few drops of the pasta cooking water. The sauce should cling to the ravioli in a buttery hug.
  6. Transfer the ravioli to serving plates, spoon a little extra sauce over each one, and finish with a sprinkey-dink of grated Parm. Repeat with the remaining butter, stock, sage, and ravioli.

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