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Egg Yolk Ravioli

Matt Adlard

Stuffed with cheesy spinach and a runny egg yolk, this freshly made ravioli is perfect for brunch.



  • For the pasta:
  • 1 cup of Italian 00 flour
  • 1/2 cup of semolina flour
  • 5 teaspoons of extra virgin olive oil
  • 4 egg yolks
  • 1/4 to 1/2 cup of water
  • For the filling:
  • 1/2 cup of ricotta
  • 1/2 cup of wilted spinach
  • 4 tablespoons of Parmesan cheese
  • Fresh nutmeg, to taste
  • Salt, to taste
  • Freshly grated black pepper, to taste
  • 4 to 6 egg yolks

Let's get Cooking...

  1. To make the fresh pasta, add the two flours to a bowl with the olive oil and egg yolks then mix until it clumps together.
  2. Slowly add the water until all of the flour is absorbed. Knead for 5 minutes until smooth. Set in the fridge for 1 hour.
  3. Make the ravioli filling. In a bowl, mix all the ingredients together (excluding the yolks) until you have a smooth mixture.
  4. Cut pasta dough in half and roll out each one into two thin sheets.
  5. Add the ricotta mixture to a piping bag, and pipe a small, circular wall of mixture in the middle of the dough. Drop an egg yolk in the middle.
  6. Brush a bit of water around the edges, then lay the second piece of pasta dough over the top, sealing it with your hands.
  7. Cut out large ravioli shapes with a cookie cutter, and cook for 2 minutes in salted, boiling water.