Egg Yolk Raviolo Recipe: MasterChef Winner's Secret

Updated at: 11/05/2025

Indulge your senses with this exquisite recipe for Egg Yolk Ravioli, a dish that transcends mere pasta and elevates to an art form. Inspired by a MasterChef winner's secret technique, this recipe promises a delicate balance of flavors and textures. Imagine the rich, golden yolk bursting forth from a perfectly formed pasta pocket, mingling with a luxurious sauce of your choice – the ultimate comfort food with a touch of sophisticated flair. The vibrant yellow of the yolks contrasts beautifully with the subtle green of a spring pea puree, or the deep red of a vibrant tomato sauce. Prepare for a culinary journey that will redefine your pasta expectations.

This recipe meticulously guides you through each step, from creating the perfect pasta dough to achieving the signature perfectly-formed ravioli. Follow along as we unlock the secrets to creating these elegant, flavourful parcels of culinary delight. Ready to embark on this delicious adventure? Let's begin!

Tools Needed

  • kitchen scale
  • rolling pin
  • bench scraper
  • bowl
  • saucepan
  • strainer
  • sharp knife
  • piping bag
  • pastry cutter
  • spray bottle
  • damp paper towel

Ingredients

Step-by-Step Instructions

Step 1. Prepare the Pasta Dough

  • Combine semolina flour, all-purpose flour, and salt in a bowl.
  • In a separate bowl, whisk together egg yolks and water.
  • Create a well in the flour mixture and pour in the egg yolk mixture. Gradually incorporate the flour, using a fork initially, then your hands.
  • Knead the dough for 10 minutes until smooth and elastic. If needed, use a bench scraper to incorporate any flour stuck to the surface.
Combine semolina flour, all-purpose flour, and salt in a bowl.In a separate bowl, whisk together egg yolks and water.Knead the dough for 10 minutes until smooth and elastic. If needed, use a bench scraper to incorporate any flour stuck to the surface.
Prepare the Pasta Dough
  • Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
Prepare the Pasta Dough

Step 2. Create the Ravioli Filling and Assembly

  • Lightly dust your work surface with flour. Roll out the dough thinly using a rolling pin, until translucent.
  • In a saucepan, cover the dried mushrooms with cream. Bring to a simmer, then remove from heat, cover, and let steep for 15 minutes. Strain the mushroom cream.
  • Finely chop the parsley leaves.
  • In a bowl, combine ricotta, chopped parsley, salt, and lemon zest. Mix well.
Lightly dust your work surface with flour. Roll out the dough thinly using a rolling pin, until translucent.In a saucepan, cover the dried mushrooms with cream. Bring to a simmer, then remove from heat, cover, and let steep for 15 minutes. Strain the mushroom cream.Finely chop the parsley leaves.In a bowl, combine ricotta, chopped parsley, salt, and lemon zest. Mix well.
Create the Ravioli Filling and Assembly
  • Transfer the ricotta mixture to a piping bag.
  • Pipe the ricotta mixture onto half of the rolled-out pasta dough, creating a circle leaving space for the egg yolk.
  • Carefully crack an egg yolk into the center of each ricotta circle. Gently spread the remaining pasta dough on top, sealing the edges to create the raviolo.
Transfer the ricotta mixture to a piping bag.Pipe the ricotta mixture onto half of the rolled-out pasta dough, creating a circle leaving space for the egg yolk.Carefully crack an egg yolk into the center of each ricotta circle. Gently spread the remaining pasta dough on top, sealing the edges to create the raviolo.
Create the Ravioli Filling and Assembly

Step 3. Cook and Finish the Dish

  • Cook the ravioli in boiling water for 2 minutes.
  • Gently toss the cooked ravioli with the mushroom cream sauce.
  • Serve, garnished with grated Parmigiano-Reggiano cheese, black truffle (or truffle oil), and basil leaves.
Cook the ravioli in boiling water for 2 minutes.Gently toss the cooked ravioli with the mushroom cream sauce.Serve, garnished with grated Parmigiano-Reggiano cheese, black truffle (or truffle oil), and basil leaves.
Cook and Finish the Dish

Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe

Tips

  • Use a kitchen scale for accurate measurements, especially when making pasta dough.
  • Don't panic if your dough is a little sticky at first. It will become less sticky as you knead it.
  • Ensure your pasta dough is well-hydrated before rolling it out. A slightly sticky dough is ideal.
  • To zest a lemon efficiently, hold the zester upside down and twist both the zester and lemon.
  • Avoid trapping air bubbles when assembling the ravioli to prevent them from bursting during cooking.
  • Dried mushrooms are a cost-effective alternative to fresh morels, offering a similar depth of flavor.

Nutrition

  • N/A

FAQs

1. Can I substitute the egg yolks with something else?

While egg yolks are key to the richness and texture, you could experiment with a well-seasoned ricotta filling, but the result will be quite different.

2. How far in advance can I make the pasta dough?

The pasta dough is best used fresh, but you can make it up to a day ahead and store it in the refrigerator, wrapped tightly in plastic wrap.

3. What kind of sauce pairs best with egg yolk ravioli?

Many sauces work! Simple butter and sage, brown butter with Parmesan, a light cream sauce, or even a vibrant pesto are all delicious options.


With a little patience and practice, you'll master the art of creating these exquisite egg yolk ravioli. This recipe, inspired by a MasterChef winner, will impress your guests and elevate your pasta-making skills. Now go forth and enjoy the fruits of your culinary labor!