clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Egg Yolk Ravioli in a Butter Sauce (Raviolo al uovo)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews


There is something so romantic about one single raviolo with a magical runny egg yolk spilling out into a butter sauce. This step by step guide makes it a super achievable dish to make at home. You can do this! Egg yolk ravioli really is an absolute showstopper of a dish and insanely delicious too with a spinach and ricotta filling to die for.


1 x batch of my easy homemade pasta dough

Egg yolks, however many you plan to make.

For the filling:

1 tablespoon butter

300 grams frozen spinach, thawed and any moisture squeezed out

220 grams ricotta (about a cup)

20 grams parmesan, finely grated with a microplane or star side of box grater

1 teaspoon fresh lemon juice

1/2 teaspoon nutmeg (optional)

Salt and pepper to taste

For the sauce:

150 grams butter, cubed

1 - 2 tablespoons fresh lemon juice (depending on your preference)

1/4 cup pasta water

Optional finishing touches

Crispy sage leaves

Roasted red onion petals (instructions for both of these in body of post above)


Make the filling:

  1. Melt the butter in a frypan on a medium heat and gently fry the spinach for 4 - 5 minutes to get rid of any excess moisture. Take off the heat and mix in the ricotta really well (I do this in the fry pan).
  2. Transfer to a bowl and add the parmesan, lemon juice, a good few cracks of black pepper then taste to see if it needs salt. I usually add a couple of pinches.
  3. Put into a piping bag, or snap lock bag to cut the corner off later and put in the fridge for at least 20 - 30 mins to solidify slightly. It helps to form the ravioli if it is not super soft.

To shape the pasta:

  1. Please look at the step by step photos above and video below!
  2. Roll out your pasta dough according to my method in my pasta dough recipe. I stop at setting 6 on my Marcato (twice through). I generally roll out 1/6th of the dough ball at a time, cut a 30cm sheet then wrap up any offcuts to re-roll. I only like to make one raviolo at a time. You can roll more and keep any extra 15cm squares under a damp tea towel too.
  3. You will have two 15cm squares on a wooden cutting board. Use a 6.5cm (2.5inch) cookie cutter to make a light indent for a guide to pipe the filling.
  4. Pipe an even ring of filling, you can fix it with your fingers so don't stress on piping it too perfectly. 
  5. Place an egg yolk right in the centre (I separate each egg as I need it and just plop it in with my hand).
  6. Start to encase the filling with your second sheet (the video below will help here). Press the layers at the centre back together.
  7. Working from the back, start pressing the two layers together, working around one side of the circle of filling then the other.
  8. Try and hold the top layer at the front up so that the air can escape. You will inevitably get air bubbles, it's kind of impossible not to.
  9. Once you have gone all around the circle (no worries if you have pleats in the top layer!) press the two layers together, not too firmly or it will be difficult to get off the board.
  10. Trim the edges with a fluted cutter, a pizza wheel or a regular sharp knife.
  11. Transfer carefully (they are quite delicate to handle) to a baking tray lined with parchment paper and dusted generously with coarse semolina. Drape loosely with plastic wrap.
  12. Try and cook within 30 minutes if you can, they won't last too long out on the bench.
  13. Boil in a really large pot of well salted water for 4 minutes. You could use separate pots if cooking a few. I wouldn't do more than 3 - 4 per pot at a time. 

For the sauce

  1. Melt the butter over a medium heat until just starting to sizzle.
  2. Add the lemon juice and agitate really well to emulsify. I like to shake the pan back and forth with my left hand and whisk with my right. Don't be afraid to really go for it!
  3. Add 1/4 cup pasta water and do the same action to emulsify again. 
  4. Keep it gently bubbling giving it a good whisk every so often to keep it from separating. It should thicken slightly.

To serve:

  1. Place 1 - 2 ravioli on a plate and spoon the butter sauce on top. You could finish with a simple grating of parmesan, black pepper and lemon zest.
  2. I have topped with crisp sage and roasted red onion and instructions for those are in body of post above.


Portion size - This is enough to feed four people with approx two each. If this is your first time making it I would only cook for two people (unless you are very confident!). 

Timing - Get your water boiling and when you drop the ravioli in to the water start the butter sauce and they should be ready about the same time.

  • Prep Time: 1 hour 45 minutes
  • Cook Time: 15 minutes
  • Category: Filled Pasta
  • Method: Stovetop
  • Cuisine: Italian