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A wonton wrapper with ricotta piping in the center topped with an egg yolk for egg yolk ricotta ravioli

EGG YOLK RICOTTA RAVIOLI WITH BROWN BUTTER


Description

This recipe for Egg Yolk Ricotta Ravioli with Brown Butter Sauce is easier than you may think. Follow my tips and techniques and you will not go wrong. ENJOY!


Ingredients

Scale
  • 16 square or round, wonton wrappers
  • 8 egg yolks
  • bowl of water for sealing
  • 3 to 4 Tablespoons butter

FOR THE RICOTTA FILLING:

  • 10 ounces Galbani® Double Cream Ricotta
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 Tablespoon fresh parsley, chopped (more for garnish)
  • zest of one lemon (more for garnish)

Instructions

  1. In a bowl, combine the ingredients for the ricotta filling.
  2. Bring a pot of water to a gently boil. Salt.
  3. Transfer filling to a pastry bag or storage bag (with the corner snipped)
  4. Place a wonton wrapper on a flat surface.
  5. Pipe a circle of the ricotta filling into the center of the wrapper.
  6. Place an egg yolk into the center of the piped ricotta.
  7. Using your finger, wet the inside edges of the wonton wrapper.
  8. Gently place another wrapper on top.
  9. Press firmly to seal all edges.
  10. Repeat for the remaining wontons, or until the ricotta mixture is used up.
  11. Place the butter into a non-stick pan. Allow to melt and brown slowly at medium to medium-low heat.
  12. Gently boil the ravioli in batches for two minutes.
  13. Remove with a slotted spoon and place directly into the brown butter for about thirty seconds to coat.
  14. Plate. Garnish with fresh parsley and lemon zest.
  15. ENJOY!

Notes

SEE POST FOR TIPS!

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

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