Name: Egg Yolk Ravioli with Spinach and Ricotta Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1.5 cups Italian 00 flour (200g); 2 medium eggs; 1 egg yolk; 1 cup ricotta, drained (250g); 4 cups fresh spinach (100g/3.5oz); Small pinch freshly grated nutmeg; ½ cup freshly grated Parmigiano Reggiano (30g); Small pinch of salt; Olive oil, for sautéing; Unsalted butter, for melting; Freshly grated Parmigiano Reggiano, for serving; Salt, to season pasta water and egg yolks

Jump to Recipe· 4.3 from 41 reviews

If you are searching for a truly indulgent and impressive dish to make your next meal unforgettable, this Egg Yolk Ravioli with Spinach and Ricotta Recipe is the answer. This recipe combines tender homemade pasta pockets encasing a luxurious mixture of creamy ricotta and vibrant spinach, crowned with a perfectly runny egg yolk at the center. The richness of the egg yolk melds beautifully with the nutty Parmigiano Reggiano and the subtle warmth of nutmeg, creating a flavor experience that feels both elegant and homey. It’s a labor of love that is absolutely worth every minute of prep, perfect for treating yourself or dazzling guests with something uniquely special.

Ingredients You’ll Need

The image shows a single square piece of light brown dough placed flat on a white marbled surface. In the center of the dough, there is a circular layer of white creamy mixture with small green herbs mixed in, forming a slightly raised ring. Inside this ring sits an intact bright orange egg yolk, smooth and glossy, creating a vibrant contrast with the white layer and the dough. The texture of the dough is smooth, and the creamy white layer looks soft and fluffy with specks of green herbs throughout. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a crucial role in building layers of texture and flavor, and the simplicity of these essentials keeps the dish approachable, yet sophisticated.

2 medium eggs plus one egg yolk: They form the base of the silky pasta dough and provide the luscious center yolk for the ravioli.
1.5 cups Italian 00 flour (200g): The finely milled flour ensures an ultra-smooth, delicate pasta texture.
1 cup ricotta (250g), drained: This creamy cheese balances the spinach’s earthiness in the filling.
4 cups fresh spinach (100g/3.5oz): Adds a vibrant color and fresh, green flavor for a well-rounded filling.
1 small pinch freshly grated nutmeg: Nutmeg brings a subtle warmth that elevates the filling beyond ordinary.
½ cup freshly grated Parmigiano Reggiano (30g): Adds a sharp, nutty character and melts perfectly with butter for garnish.
Small pinch of salt: Essential to season and bring out the natural flavors throughout.
Olive oil: Used to sauté spinach gently without overpowering its freshness.
Unsalted butter: For finishing the dish with a rich, silky sauce that coats the ravioli beautifully.
Parmigiano Reggiano: Extra for topping, ensuring each bite has that irresistible salty kick.

How to Make Egg Yolk Ravioli with Spinach and Ricotta Recipe

Step 1: Create the pasta dough

Start by tipping the finely milled 00 flour onto your clean workspace and make a large well in the center. Crack in the two medium eggs and the additional egg yolk, then whisk them gently with a fork. As you mix, gradually incorporate flour from the edges, first forming a rough dough. Once the mixture holds together, set aside the fork and knead with your hands for about 10 minutes until the dough is smooth, elastic, and no longer sticky. Wrapping it in cling film, let it rest for at least 30 minutes to relax the gluten, making it easier to roll out later.

Step 2: Prepare the spinach and ricotta filling

Drain your ricotta well to avoid a watery filling that could weaken the ravioli. Heat a small drizzle of olive oil in a large frying pan, then add the fresh spinach and sauté just until wilted—this ensures it retains vibrant flavor and moisture without sogginess. Let it cool slightly before squeezing out as much liquid as possible. Chop the spinach finely and mix it thoroughly with the ricotta, a pinch of freshly grated nutmeg, freshly grated Parmigiano Reggiano, and a pinch of salt. Transfer this luscious filling into a piping bag for easy, neat portioning later.

Step 3: Roll out the pasta dough

Divide the rested dough into two halves, keeping one wrapped while you work with the other. Flatten the dough to fit the widest setting on your pasta machine, using a rolling pin if needed. Pass it through the widest setting (usually 0), then fold each end inward to meet in the middle, creating a leaflet fold. Flatten and run it through the machine again. Repeat this process two more times to achieve a silky, structured dough. Then roll the dough through each setting one time each, working your way to setting 6 for perfect thickness. Before cutting, use a round cutter to lightly indent the shape of your future ravioli squares, serving as a helpful guide.

Step 4: Fill and assemble the ravioli

Cut the pasta sheet into squares approximately 5.5 inches (15cm) wide, each with a center indent. Pipe a circle of the spinach-ricotta filling about 1cm from the edge of each square, creating a little “nest.” Gently nestle a single egg yolk right in the middle of the filling circle and sprinkle a delicate pinch of salt on top to enhance the yolk’s flavor. Lay another pasta square atop and carefully seal the edges around the filling, using a tiny dab of water if necessary to help the dough stick. Use your round cutter to ensure clean, even ravioli pockets. Place them on a floured surface or semolina to prevent sticking while you prepare the sauce.

Step 5: Cook and finish the ravioli

Bring a large pot of salted water to a boil. Add the ravioli one by one, swirling gently to prevent sticking. Cook them for about 4 minutes until the pasta is tender and the yolk inside is still luxuriously runny. Meanwhile, melt a generous amount of unsalted butter in a frying pan to create a simple, rich sauce. Using a slotted spoon, lift the ravioli from the pot directly into the butter, allowing each pillow to soak up the warm, glossy coating without excess water diluting the flavor. Plate your ravioli carefully and finish with a generous sprinkle of freshly grated Parmigiano Reggiano for that perfect, nutty finish.

How to Serve Egg Yolk Ravioli with Spinach and Ricotta Recipe

A round ravioli sits on a white plate decorated with blue, pink, and green flower patterns, placed on a white marbled surface. The ravioli is creamy yellow with a smooth texture, topped with light grated cheese and a light dusting of seasoning. A slice has been taken out, revealing two inner layers: a green and white filling that looks like spinach and cheese, and a bright orange running sauce or yolk spilling gently out. A silver fork rests on the left side of the plate, near the ravioli piece. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Keep the garnishing simple to let the star of this dish shine. A scattering of freshly grated Parmigiano Reggiano adds a sharp, salty contrast. For a touch of brightness, a few crisp sage leaves gently fried in butter add an herbal crunch and fragrance that perfectly complement the creamy filling. A light drizzle of high-quality extra virgin olive oil can also enhance the dish with fruity notes without overpowering the delicate flavors.

Side Dishes

This rich ravioli pairs wonderfully with light, crunchy salads that provide a refreshing counterpoint. Consider a crisp arugula salad with lemon vinaigrette or a simple baby greens mix with toasted pine nuts. Steamed or roasted asparagus or green beans work beautifully to add slight bitterness and freshness, balancing the indulgence of the pasta. Warm, crusty bread also makes a lovely accompaniment to mop up any buttery sauce left on the plate.

Creative Ways to Present

Presentation can be playful and elegant. Try layering the ravioli in shallow bowls with a splash of golden butter sauce pooled beneath and around them, then topping with sprigs of fresh herbs or microgreens for a fresh finish. Alternatively, serve them on warm, flat white plates contrasting with the vibrant green of the spinach filling peeking through the pasta edges. For a special occasion, individual shallow ramekins or small wooden boards make for a rustic yet refined look that invites eager forks.

Make Ahead and Storage

Storing Leftovers

If you find yourself with any leftover ravioli, store them carefully in an airtight container in the refrigerator for up to two days. Be sure to place a layer of parchment paper between each ravioli to prevent them from sticking together. Leftovers are best gently reheated in a pan with a little butter rather than microwaving, to preserve texture and prevent the pasta from becoming gummy.

Freezing

To freeze the Egg Yolk Ravioli with Spinach and Ricotta Recipe without compromising their delicate texture, blanch them quickly in boiling water for about 30 seconds, then plunge into ice water to stop cooking. Drain well and lay the ravioli flat on a baking sheet, making sure they don’t touch, and freeze until firm. Once frozen, transfer them to a sealed freezer bag or container. This method helps prevent the pasta from cracking or becoming brittle when frozen.

Reheating

For the best results when reheating frozen ravioli, bring a pot of salted water to a gentle simmer and cook them for 2 to 3 minutes until warmed through. Avoid rapid boiling, which can damage the tender pasta. Finish by sautéing gently in butter to revive that fresh-from-the-pan flavor and glossy finish before serving.

FAQs

Can I use regular all-purpose flour instead of Italian 00 flour?

Absolutely! While 00 flour yields a lighter and silkier pasta, all-purpose flour works perfectly well and will still give you delicious ravioli. Just be sure to knead until smooth and elastic.

What if I don’t want raw egg yolks inside the ravioli?

The raw yolk cooks gently inside the ravioli during boiling, resulting in a luscious, molten center. If you prefer, you can omit the yolk and simply use a larger amount of filling, but the yolk adds that special indulgence the recipe is known for.

Can I make the filling ahead of time?

Yes! The spinach and ricotta filling can be prepared a day before and kept refrigerated in an airtight container. Just make sure to bring it to room temperature before filling the pasta to make piping easier.

What is the best way to avoid the ravioli sticking to each other?

Dust each finished ravioli generously with flour or semolina and place them spaced apart on a tray. This creates a barrier preventing sticking while you work or before cooking.

Can I freeze the assembled ravioli before cooking?

Yes, after assembling, freeze the ravioli on a baking sheet as described, then transfer to a container for longer storage. When ready to cook, boil them directly from frozen, adding an extra minute to the usual cooking time.

Final Thoughts

Making the Egg Yolk Ravioli with Spinach and Ricotta Recipe is such a rewarding experience, blending the joy of homemade pasta with the richness of a beautiful, silky egg yolk that defines luxury. It’s more than a meal; it’s an event that showcases simple ingredients elevated by thoughtful technique and love. Dive in with a friend or family member, savor every bite, and relish how such an elegant dish can come from your own kitchen. Trust me, once you try this, it will become a cherished favorite in your recipe collection.