Gordon Ramsay Egg Yolk Ravioli

Gordon Ramsay’s Egg Yolk Ravioli is one of the best MasterChef recipes ever. First, make sure the yolks stay intact when inserting them over the ricotta filling. Then, boil the ravioli for only 4 to 5 minutes until tender, and you’ll cut into perfect pockets of runny egg. This Egg Yolk Ravioli is perfect with tomato sauce or Brown Butter Sauce.

Egg Yolk Ravioli Ingredients

For the Dough:

• 2 ¼ cups flour, plus more for dusting
• 3 eggs, plus 3 egg yolks
• ½ teaspoon kosher salt, plus more for boiling

For the Sauce:

• 1 tablespoon olive oil, plus more for garnish
• 4 ounces pancetta, small dice
• 2 teaspoons Calabrian chile paste
• 3 garlic cloves, thinly sliced
• 1 (28-ounce) can of whole peeled tomatoes, crushed by hand
• ½ tablespoon granulated sugar
• Kosher salt, to taste

For the Filling:

• 1 pound ricotta
• ¼ cup basil leaves, roughly chopped, plus more for garnish
• ¼ cup finely grated Parmesan, plus more for garnish
• 2 tablespoons sage leaves, chopped
• 2 tablespoons finely chopped chives
• 1 tablespoon Meyer lemon juice
• 2 teaspoons Meyer lemon zest
• ¼ teaspoon red pepper flakes
• 2 garlic cloves, minced
• Kosher salt, to taste
• 1 egg, plus 8 egg yolks, divided

How To Make Runny Egg Yolk Ravioli 

1. Prepare the Dough: In a stand mixer with a hook attachment, combine all dough ingredients. Mix until a dough forms. Knead the dough on a clean surface for 3-5 minutes. Split the dough into two, shape it into disks, wrap it in plastic, and let rest in the fridge for an hour.
2. Cook the Sauce: Heat olive oil in a medium saucepan over medium heat. Add pancetta and cook until golden. Stir in the chile paste and garlic, cooking until fragrant. Add tomatoes and sugar, and simmer lightly. Stir occasionally until the sauce thickens (about 20 minutes). Season with salt and set aside.
3. Prepare the Filling: While the sauce is simmering, blend all filling ingredients (except the 8 egg yolks) in a food processor until smooth. Transfer to a piping bag and chill.
4. Assemble the Ravioli: Roll out half of the dough into a ⅙-inch-thick sheet using a pasta roller. Repeat with the other half. Cut each sheet in half. On a floured surface, pipe four 3-inch circles of filling onto one sheet, leaving a ½-inch hole in the center for the egg yolk. Brush a little water around each circle of filling. Place another sheet of dough on top and seal the edges. Use a round cutter to cut out each ravioli and place on a floured tray. Repeat with the remaining dough.
5. Boil the Ravioli: Bring a large pot of salted water to a boil. Boil the ravioli until the pasta is tender and the yolks are still runny (4-5 minutes). Reheat the tomato sauce over medium heat.
6. Serve: Spoon the sauce onto a platter. Add the cooked ravioli. Garnish with a drizzle of oil, freshly grated Parmesan, and basil. Enjoy your homemade Runny Egg Yolk Ravioli.

How To Make Brown Butter Sauce For The Ravioli 

For those who prefer to serve Egg Yolk Ravioli with Brown Butter Sauce instead of tomato sauce, here’s how to make it:

1. Melt ½ cup of butter in a medium saucepan over medium heat. Add 1 clove minced garlic and cook, stirring, until the butter is melted.
2. Continue cooking the butter for 5 to 8 minutes, or until it turns lightly browned. Stir occasionally and skim off any foam that forms on the surface.
3. Remove the saucepan from the heat. Stir in the fresh herbs of your choice and a dash of ground black pepper.
4. Drizzle the brown butter sauce over your Egg Yolk Ravioli and serve.

How To Make Egg Yolk Ravioli In Advance

Egg Yolk Ravioli can be prepared a day in advance. Simply follow the recipe instructions to roll out the dough and fill it with the ricotta and egg yolks. 

Instead of boiling the ravioli right away, carefully place the uncooked ravioli on a plate and wrap it tightly with plastic wrap. Store the wrapped ravioli in the refrigerator overnight. The next day, continue with the boiling process according to the recipe instructions.

This method is especially helpful when cooking for a large group. Instead of cooking the ravioli in batches, you can prepare a larger quantity in advance, refrigerate them, and then cook them all together.

How Long Does Egg Yolk Ravioli Last In The Fridge 

Properly stored, leftover cooked egg yolk ravioli can last for up to 3 days in the refrigerator. Here’s how to store it:

1. Allow the ravioli to cool completely before storing. This prevents the growth of bacteria that can occur when warm food is stored in a cool environment.
2. Transfer the cooled ravioli to an airtight container. This will prevent the ravioli from drying out and absorbing any odors from the fridge.
3. Place the container in the refrigerator. Remember, it’s best to enjoy the ravioli within 3 days for optimal freshness.

Can You Freeze Egg Yolk Ravioli 

Yes, you can freeze cooked egg yolk ravioli. It can last up to 2-3 months in the freezer but it can’t be runny again, here’s how to freeze it:

1. Arrange the ravioli in a single layer on a baking sheet, making sure they’re not touching. Place the sheet in the freezer for a few hours until the ravioli are frozen solid.
2. Transfer the frozen ravioli to freezer bags. Squeeze out as much air as possible before sealing to prevent freezer burn.
3. Label the bags with the date and return them to the freezer.

To thaw frozen Egg Yolk Ravioli simply leave it in the fridge overnight.

How To Reheat Leftover Egg Yolk Ravioli 

Simply reheat in the oven for about 10-15 min at 350°F. or in the microwave for about 1-2 minute.

Egg Yolk Ravioli Calories and Nutrition Facts

Serving size: 4 Egg Yolk Ravioli 

• 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

Try More Recipes:

• Gordon Ramsay Potato Salad
• Gordon Ramsay Eggs Benedict
• Gordon Ramsay Scrambled Eggs