Egg-Yolk Ravioli & Basil Ricotta Stuffed Ravioli with Mushroom Butter Sauce recipe

Egg-Yolk Ravioli & Basil Ricotta Stuffed Ravioli with Mushroom Butter Sauce

by Diana Opoti (@dianaopotieats)
Prep Time
1hr 0min
Cook Time
10min
Total Time
1hr 10min

Homemade ravioli filled with basil ricotta and egg yolk, served with a rich mushroom butter sauce.

Ingredients

4 Servings
(1 serving = 1 plate of ravioli with mushroom sauce)

Dough

  • 2cup
    whole wheat flour
  • 1piece
    egg
  • 1piece
    egg yolk

Filling

  • 1cup
    ricotta cheese
  • 1bundle
    fresh basil
  • 1
    Egg Yolk (per ravioli)

Mushroom Butter Sauce

  • 4tbsp
    butter
  • 2cup
    mushrooms

How to make Egg-Yolk Ravioli & Basil Ricotta Stuffed Ravioli with Mushroom Butter Sauce

Making the Dough

  1. Mix whole wheat flour with egg and egg yolk until the dough comes together.

  2. Knead the dough until smooth, then wrap it in cling film.

    Step 1.1: Knead the dough until smooth, then wrap it in cling film
  3. Let the dough rest for 30 minutes to make it easier to roll.

Preparing the Filling

  1. Whip ricotta cheese and mix it with fresh basil leaves to create a light, herby filling.

Rolling the Dough

  1. Roll out the rested dough using a rolling pin until thin but not too fragile.

Filling the Ravioli

  1. Cut the dough into large circles.

  2. Place a small spoonful of the ricotta-basil mixture in the center of each circle.

  3. Create a small well in the middle of the filling and carefully add an egg yolk into the center.

    Step 4.1: Create a small well in the middle of the filling and carefully add an egg yolk into the center

Sealing the Ravioli with Lattice

  1. Take another rolled piece of dough and cut it into thin strips to create a lattice pattern.

    Step 5.1: Take another rolled piece of dough and cut it into thin strips to create a lattice pattern
  2. Carefully lay the lattice over the egg yolk and filling, then seal the edges by pressing them together gently.

    Step 5.1: Carefully lay the lattice over the egg yolk and filling, then seal the edges by pressing them together gently
  3. Ensure there are no gaps to avoid leaks during boiling.

Cooking the Ravioli

  1. Bring water to a boil in a large pot. Lower the ravioli into the boiling water using a slotted spoon.

  2. Cook for 3-4 minutes until the ravioli float to the top.

  3. Drain and set aside.

Preparing the Mushroom Butter Sauce

  1. In a pan, melt butter and sauté the mushrooms until golden and soft.

  2. Add the drained ravioli to the mushroom butter mixture and gently toss to coat.

    Step 7.1: Add the drained ravioli to the mushroom butter mixture and gently toss to coat

Serve

  1. Plate the ravioli and mushrooms together, garnishing with fresh herbs if desired. Enjoy!

    Step 8.1: Plate the ravioli and mushrooms together, garnishing with fresh herbs if desired

Tips & Tricks

  1. Use fresh dough for best results to avoid breaking during stuffing.

  2. Ensure the edges of the ravioli are sealed properly to prevent leaks.