Gordon Ramsay’s Egg Yolk Ravioli is made with fresh ricotta, Parmesan, nutmeg, lemon juice, fresh egg pasta, eggs, pancetta, shallot, white wine, and butter. It serves six and takes about 1 hour to prepare, including cooking and assembly.
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💗 Why You’ll Love This Egg Yolk Ravioli Recipe:
- Unique Flavor and Texture: The combination of creamy ricotta, rich egg yolk, and a savory pan sauce creates a unique and luxurious taste and texture experience.
- Culinary Adventure: Making this dish is a culinary adventure, perfect for those who enjoy trying new, sophisticated recipes.
- Impressive Presentation: The dish has a high-end, gourmet appearance, making it perfect for impressing guests at dinner parties.
- Personal Satisfaction: The process of making homemade pasta and assembling the ravioli can be incredibly satisfying, especially when you see the final result.
- Customizable: You can tweak the filling and sauce to suit your tastes, such as adding herbs to the ricotta or adjusting the lemon juice in the sauce.
- Perfect for Special Occasions: Its elegance makes it ideal for special occasions or romantic dinners.
❓ What Is Gordon Ramsay’s Egg Yolk Ravioli Recipe?
Gordon Ramsay’s Egg Yolk Ravioli features a rich filling of fresh ricotta, Parmesan, nutmeg, and lemon juice encased in homemade pasta dough, with a runny egg yolk center. It’s served with a savory pan sauce of pancetta, shallot, white wine, and butter.
🍳 Gordon Ramsay Egg Yolk Ravioli Ingredients
For the Ravioli:
- 5 ounces fresh ricotta cheese (see notes)
- 1 ounce freshly grated Parmesan cheese
- Pinch freshly grated nutmeg
- 1/2 teaspoon fresh juice from 1 lemon
- Kosher salt and freshly ground black pepper
- 1/2 recipe classic fresh egg pasta
- 10 large eggs
For the Pan Sauce:
- 2 ounces pancetta, roughly chopped, divided
- 1 medium shallot, finely chopped, divided
- 1/2 cup dry white wine, divided
- 4 tablespoons unsalted butter, divided
- 2 teaspoons fresh juice from 1 lemon, divided
🍛 How To Make Gordon Egg Yolk Ravioli
- Spread ricotta on a kitchen towel on a baking sheet. Cover with another towel. Press to absorb moisture (5 mins). Transfer to a bowl.
- Mix in Parmesan, nutmeg, and ½ tsp lemon juice. Season with salt and pepper. Fill a pastry bag (or a ziplock with a corner cut off) with the mixture. Refrigerate.
- Divide dough into two sections. Roll each section until thin (about 1/16 inch). Cut into two 15×5 inch pieces.
- Use a 3½-inch cookie cutter to cut 10 dough circles. Cover half with a towel to keep moist.
- Pipe two rings of ricotta on 5 dough circles.
- Place an egg yolk in the center of each ricotta ring.
- Wet edges of the remaining dough circles with water. Place them over the filled circles, pressing edges to seal. Remove air bubbles.
- Place ravioli on floured parchment and cover with a towel. Repeat with remaining dough.
- Cook pancetta in sauté pans until browned (4 mins). Transfer to a plate. Sauté shallots, then add wine and cook until evaporated. Add pancetta back.
- Boil ravioli in unsalted water for 1½ minutes. Drain, reserving 1 cup of pasta water.
- In the sauté pans, melt butter, add lemon juice, pasta water, and ravioli. Swirl to emulsify the sauce (~1 min).
- Serve ravioli with pan sauce, topped with parsley.
💭 Recipe Tips
- Ricotta Preparation: Make sure to thoroughly drain the ricotta to prevent the ravioli filling from being too wet. The kitchen towel method is effective for removing excess moisture.
- Rolling the Dough: Roll the pasta dough evenly to ensure uniform cooking. If the dough is too thick, it won’t cook properly; if too thin, it may tear when assembling the ravioli.
- Handling Egg Yolks: Be gentle when placing the egg yolks on the ricotta rings. Egg yolks are delicate and can easily break.
- Sealing Ravioli: Ensure the edges of the ravioli are well-sealed to prevent the filling from leaking out during cooking. Press out as much air as possible to avoid them bursting in the boiling water.
- Cooking Ravioli: Cook the ravioli in gently boiling water to keep the yolks runny. Overcooking will harden the yolks and change the dish’s intended texture.
- Timing is Key: The ravioli cook quickly, so have your pan sauce ready to go. This allows for immediate transfer from the boiling water to the sauce.
- Pancetta and Shallots: Cook the pancetta until it’s crispy and the shallots until they’re translucent for maximum flavor.
🥗 What To Pair Nicely With Egg Yolk Ravioli?
Pair Egg Yolk Ravioli with a light, crisp green salad, steamed asparagus, sautéed spinach, or garlic bread a glass of white wine, like Chardonnay or Sauvignon Blanc, complements the dish well.
🎚 How To Store Leftovers Egg Yolk Ravioli?
- Refrigeration: Place leftover Egg Yolk Ravioli in an airtight container and store in the refrigerator for up to 2 days.
- Freezing: Freeze the ravioli on a baking sheet until solid, then transfer to a freezer bag or container. Use within 1-2 months for best quality. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Egg Yolk Ravioli?
- Oven Reheating: Preheat the oven to 350°F (175°C). Place the ravioli on a baking sheet and cover lightly with foil heat for about 10-15 minutes until warmed through.
- Stovetop Reheating: Gently reheat the ravioli in a skillet over medium-low heat with a bit of butter or sauce, being careful not to break the ravioli this should take about 5-8 minutes.
FAQs
What’s the best way to seal the ravioli?
After placing the filling and egg yolk, brush the edges of the pasta with water or beaten egg, then gently place another pasta sheet on top and press to seal, ensuring there are no air bubbles.
How do you cook Egg Yolk Ravioli?
Gently boil the ravioli in salted water for a short period, typically 1½ to 2 minutes, just enough to cook the pasta while keeping the yolk runny.
What kind of sauce pairs well with Egg Yolk Ravioli?
A light butter or cream-based sauce with herbs complements it well avoid heavy tomato sauces that can overpower the delicate flavors.
Can Egg Yolk Ravioli be made ahead of time?
You can prepare the ravioli ahead of time and refrigerate them on a floured tray, covered, for a few hours. However, the egg yolk is best when fresh.
How do you ensure the egg yolk stays runny?
The key is in the cooking time. Cook the ravioli just long enough for the pasta to be done but not so long that the yolk hardens, typically no more than 2 minutes.
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Gordon Ramsay Egg Yolk Ravioli Nutrition Facts
Amount Per Serving:
- Calories: 320
- Total fat: 16g
- Saturated fat: 7g
- Trans fat: 0g
- Cholesterol: 230mg
- Sodium: 370mg
- Total Carbohydrates: 27g
- Dietary fiber: 2g
- Sugars: 1g
- Protein: 16g
Gordon Ramsay Egg Yolk Ravioli
Description
Gordon Ramsay’s Egg Yolk Ravioli is made with fresh ricotta, Parmesan, nutmeg, lemon juice, fresh egg pasta, eggs, pancetta, shallot, white wine, and butter. It serves six and takes about 1 hour to prepare, including cooking and assembly.
Ingredients
For the Ravioli:
For the Pan Sauce:
Instructions
- Spread ricotta on a kitchen towel on a baking sheet. Cover with another towel. Press to absorb moisture (5 mins). Transfer to a bowl.
- Mix in Parmesan, nutmeg, and ½ tsp lemon juice. Season with salt and pepper. Fill a pastry bag (or a ziplock with a corner cut off) with the mixture. Refrigerate.
- Divide dough into two sections. Roll each section until thin (about 1/16 inch). Cut into two 15×5 inch pieces.
- Use a 3½-inch cookie cutter to cut 10 dough circles. Cover half with a towel to keep moist.
- Pipe two rings of ricotta on 5 dough circles.
- Place an egg yolk in the center of each ricotta ring.
- Wet edges of the remaining dough circles with water. Place them over the filled circles, pressing edges to seal. Remove air bubbles.
- Place ravioli on floured parchment and cover with a towel. Repeat with remaining dough.
- Cook pancetta in sauté pans until browned (4 mins). Transfer to a plate. Sauté shallots, then add wine and cook until evaporated. Add pancetta back.
- Boil ravioli in unsalted water for 1½ minutes. Drain, reserving 1 cup of pasta water.
- In the sauté pans, melt butter, add lemon juice, pasta water, and ravioli. Swirl to emulsify the sauce (~1 min).
- Serve ravioli with pan sauce, topped with parsley.
Gordon Ramsay Egg Yolk Ravioli