Gordon Ramsay-Style Egg Yolk Ravioli Recipe

This Gordon Ramsay-Style Egg Yolk Ravioli is an elegant, restaurant-worthy dish featuring delicate homemade pasta, creamy ricotta-spinach filling, and a luxurious runny egg yolk center. Inspired by Gordon Ramsay’s flair for precision and bold flavors, this recipe is a showstopper for dinner parties, ready in about 45 minutes. The golden yolk surprise makes it unforgettable.

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Gordon Ramsay-Style Egg Yolk Ravioli Recipe Ingredients

For the Pasta Dough:

• 2 cups (300g) “00” flour (or all-purpose flour)
• 3 large eggs, room temperature
• Pinch of fine sea salt
• 1 tsp olive oil (optional, for smoother dough)

For the Filling:

• 3.5 oz (100g) fresh baby spinach
• 1 cup (200g) whole-milk ricotta cheese, drained
• 1 large egg
• 2-3 tbsp freshly grated Pecorino Romano (or Parmesan)
• Pinch of freshly grated nutmeg
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to taste

For the Ravioli:

• 8 large egg yolks (1 per ravioli, plus extra in case of breakage)
• 1 egg, beaten (for egg wash to seal ravioli)

For Serving (Optional):

• 4 tbsp unsalted butter (for brown butter sauce)
• Freshly grated Pecorino Romano or Parmesan
• Freshly ground black pepper
• Shaved black truffle or truffle oil (for Gordon’s extra flair)

How To Make Gordon Ramsay-Style Egg Yolk Ravioli

1. Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add spinach and sauté for 1-2 minutes until wilted. Season with a pinch of salt. Let cool, then finely chop. In a bowl, mix chopped spinach, ricotta, 1 egg, Pecorino Romano, nutmeg, and a pinch of black pepper. Chill in the refrigerator for 15 minutes to firm up.
2. Make the Pasta Dough: On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add the salt and olive oil (if using). Whisk eggs with a fork, gradually incorporating flour until a dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 20 minutes.
3. Roll the Dough: Divide the dough into 4 equal pieces. Keep unused portions covered to prevent drying. Using a pasta machine or rolling pin, roll one piece at a time to a thin sheet (about 1mm thick, setting 6 or 7 on a pasta machine). Dust lightly with flour to prevent sticking.
4. Assemble the Ravioli: Lay one pasta sheet on a floured surface. Spoon or pipe the filling into 8 evenly spaced mounds (about 1 tbsp each), forming a ring with a small well in the center of each. Carefully place an egg yolk in each well. Brush the pasta around the filling with egg wash. Lay another pasta sheet over the top, pressing gently around each mound to seal and remove air pockets. Use a ravioli cutter or knife to cut into rounds or squares. Press edges firmly to ensure a tight seal. Dust with semolina and rest on a tray for 10 minutes.
5. Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Carefully add the ravioli in batches, cooking for 4-5 minutes until the pasta is al dente and the yolk remains runny. Remove with a slotted spoon and transfer to warm plates.
6. Optional Brown Butter Sauce: In a small skillet, melt butter over medium heat until it turns golden brown and smells nutty (about 2-3 minutes). Drizzle over the ravioli.
7. Serve: Garnish with grated Pecorino Romano, a grind of black pepper, and a drizzle of truffle oil or shaved truffle, if using. Serve immediately for the ultimate yolk-running moment.

Recipe Tips

• Perfect Pasta Dough: Knead until silky and elastic; under-kneading leads to tough pasta. If the dough feels too dry, add a teaspoon of water; if too sticky, add a sprinkle of flour.
• Runny Yolk Secret: Handle egg yolks gently. Use a small spoon or ramekin to transfer them into the filling wells to avoid breakage. Keep extra yolks on hand in case of mishaps.
• Sealing Ravioli: Press out all air around the filling to prevent bursting during cooking. A tight seal is critical—use egg wash for better adhesion.
• Thin Pasta Sheets: Roll dough as thin as possible (1mm) for delicate ravioli. Thicker dough can overpower the delicate yolk and filling.
• Make Ahead: Assemble ravioli up to 4 hours ahead and refrigerate on a semolina-dusted tray, covered with a damp cloth to prevent drying.

What To Serve With Egg Yolk Ravioli

This luxurious dish shines as a main course or starter, paired with:

• A crisp green salad with arugula and lemon vinaigrette to balance richness
• A glass of chilled Sauvignon Blanc or Prosecco for elegance
• Crusty sourdough bread to soak up the yolk and sauce
• Sautéed asparagus or mushrooms for a refined side

How To Store Egg Yolk Ravioli

• Store: Uncooked ravioli can be refrigerated on a semolina-dusted tray, covered, for up to 4 hours. Cooked ravioli are best eaten fresh but can be refrigerated for 1 day in an airtight container.
• Freeze: Freeze uncooked ravioli on a tray until solid, then transfer to a freezer bag for up to 1 month. Cook from frozen, adding 1-2 minutes to the boiling time.
• Reheat: Reheat cooked ravioli gently in simmering water for 1-2 minutes or in a warm sauce. Avoid microwaving to preserve the runny yolk.

Egg Yolk Ravioli Nutrition Facts

• Calories: 268 kcal per serving (2 ravioli)
• Protein: 12g
• Fat: 15g
• Carbohydrates: 22g
• Sugar: 1g

Nutrition information is estimated and may vary based on ingredients and preparation methods used.

FAQs

Try More Recipes:

• Gordon Ramsay’s Scotch Eggs Recipe
• Gordon Ramsay’s Eggs Benedict Recipe
• Gordon Ramsay’s Deviled Eggs Recipe