Uova da Raviolo | Egg Yolk Ravioli {recipe}

egg yolk on ricotta cauliflower ravioli filling
The first time I ate this dish, I fell in love at first bite.

And then I hated it because it had a runny egg yolk in it.

And you know how I feel about runny (read: raw) eggs.

Uova da Raviolo, cut open
Since then, my feelings toward runny eggs have been changing. I’ve never pushed away a giant raviolo filled with sweet ricotta, truffles and a golden glowing egg yolk because neither my fearless foodie side nor my obsessive, compulsive, neurotic, prone-to-panic hypochondriac side can triumph over the other. But the silent, internal horror at the blatant consumption of undercooked eggs is slowly diminishing.

At least, diminishing when I eat eggs like this at home. (Cue: Safest Choice Eggs!).
Parmigiano-Reggiano cheese, rind and grated
Making Uova da Raviolo at home has been on my mind since I was introduced to Safest Choice last Spring. I finally got around to making it after a version of it smothered under shaved truffles pushed me into action.
ricotta cauliflower ravioli filling
Somehow, my twisted mind thought that adding roasted cauliflower puree would make the dish “lighter,” never mind that the entire thing is PASTA filled with CHEESE and an EGG YOLK, served in a bowl with either melted BUTTER or olive oil and MORE CHEESE. I guess it’s the whole “Big Mac and Super Size fries, but give me a Diet Coke” thing.
Wonton Wrappers as pasta
ricotta cauliflower ravioli filling
I actually quite like the cauliflower puree as a slightly sweet flavor component rather than the originally intended health factor. If you’re not a fan of cauliflower, well first of all, we can’t be friends; secondly, you can always leave it out completely, or substitute it with an approximately equal amount of sauteed/blanched chopped spinach or other leafy green.

Obviously, handmade pasta dough is ideal for the raviolo, but what am I? Super food blogger? Wait, I am, but I’m also super lazy, so I used wonton wrappers. They work just as well, though they are much thinner and softer than regular pasta dough. I might go so far as to say that I prefer that, but I might not.
Uova da Raviolo in bowl

Uova da Raviolo | Egg Yolk Ravioli

makes 8 raviolo, very easily doubled, tripled, etc


½ small head cauliflower, cut into florets (or eyeball enough to make about ½ cup of puree)
2 tablespoons olive oil
½ cup ricotta cheese
½ grated Parmigiano-Reggiano cheese
1 tablespoon truffle oil
salt and pepper to taste
8 egg yolks + 1 lightly beaten egg white (use the 7 other whites for something else like meringues or a pavlova)
8 tablespoons melted butter or olive oil
16 wonton wrappers (or handmade pasta dough, which we’ve done before, but not this time)


Preheat oven to 375.

Toss cauliflower florets with 2 tablespoons olive oil, spread out on baking sheet, and roast until soft, about 25 minutes.

Remove cauliflower from oven, allow to cool at least 10-15 minutes, then pulse enough florets in food processor to get about ½ cup of cauliflower “puree” that is slightly larger than cracker crumbs.

Combine ½ cup of the cauliflower, ricotta cheese, Parmigiano-Reggiano cheese, truffle oil in a bowl. Season to taste with salt and pepper (I used about ¼ teaspoon salt; Parmigiano-Reggiano provides some salt).

Place 8 wonton wrappers on a work surface. Add a slightly rounded teaspoon of the cauliflower/ricotta filling to the center of each wrapper. Shape the filling into a perfect round, then press down to make a dip.

Place an egg yolk in each dip. Using your finger, “brush” beaten egg white around the edges of the wonton wrapper as “glue.” Place another wonton wrapper on top of the filling, then very gently cover the filling, making sure not to create air bubbles around the filling. Press the two wonton wrappers’ edges together. If your wonton wrappers are square, you can leave them as is, or use a cookie cutter to cut the ravioli into circles.

Bring a very large pot of water to a boil. Very gently slide the ravioli into the water and let each one cook for about 2 minutes (I cooked them 2 at a time even though the pot was large enough to hold all of them at once). Once cooked, remove from pot with a slotted spoon, drain, and place in serving bowl.

Drizzle each raviolo with 1 tablespoon of either melted butter or olive oil, and sprinkle grated Parmigiano-Reggiano cheese, and more salt and pepper to taste. If you have truffles, for dog’s sake, add a few shavings.

by Sarah J. Gim on November 27, 2011 · 4 comments

{ 4 comments… read them below or add one }

Hilah November 28, 2011 at 12:12 pm

I have the same distaste for runny eggs, but I’m trying to get over it. I know someone who would flip his egg-loving lid over this recipe,though.

Plus I have a bunch of wonton wrappers in the freezer.


Amy November 28, 2011 at 3:31 pm

I can’t abide runny whites, but love runny yolks – those look divine!


Nic@diningwithastud November 28, 2011 at 6:50 pm

This is on exciting dish! For me, there’s nothing that excudes pood porn more than a gooey egg shot. Adding cheese in to the mix is like my food porn nirvana!


Apol March 29, 2013 at 5:29 pm

Love this recipe, thank you for sharing. Where did you get those wonderful white bowls?


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