This egg yolk raviolo recipe in crema di parmigiano sauce is both delicate and indulgent all in one. The individual elements are not difficult to make, but having it all come together takes a bit of finesse and paying close attention to detail. Below you will find everything you need to make this magical dish come to life in your own home!!
A full PDF print out can be found below as well!!!
The KEY to this dish is TIMING.
The KEY to this dish is TIMING. In order to achieve a beautiful runny yolk, the pasta has to be cooked for a specific amount of time, and served shortly after. To make the timing work, the pasta sheets have to be rolled to a certain thickness. It should be thick enough to hold and support the yolk, but thin enough to cook at the same time of the yolk.
When it comes to the sauce, I think simple is best to not take away from the dramatic yolk reveal. In this recipe I used a crema di parmigiano but a simple butter sauce would also work well! As for the filling, I kept classic with a ricotta cheese base but this is something you can half fun playing with. The only important thing to keep in mind is you want a filling that is thick enough to hold its shape and form a barrier around the yolk.
Here is the recipe:
Raviolo al uovo con Crema di Parmigiano
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