How to Make Ravioli al'Uovo - Runny Egg Yolk Ravioli with a Ricotta Filling and Butter Sage Sauce

Ravioli al uovo is one of those show stopping dishes that looks amazing and tastes delicious. It’s got a ricotta filling, a runny egg, and it’s topped with a butter and sage sauce. Seriously, it’s so good and it’s super impressive looking.
Start by rolling out your pasta dough into a sheet. I like to use an all egg yolk dough for this because it has a really rich flavor. You can find a tutorial for that in one of my other videos. For the filling I mixed together together ricotta and grated parmesan at a ratio of about 3/4 ricotta to 1/4 parmesan. I added a little salt, pepper, and chopped up basil as well as blended it all together.
Pipe your filling in a circle in the middle of the dough and then add in one whole yolk. I usually then brush around the filling with a little bit of water so the layers will stick together. Then cover the egg with another layer of dough and cut out a large square.
Cook the ravioli salted, boiling water just for a couple minutes. You need to keep it in long enough to cook the dough and the egg, but you want to make sure the yolk stays runny.
Then top the ravioli with a very simple butter and safe sauce. All you do it heat up some butter in a skillet until it starts to bubble, then add some sage leaves on the end.
Then when you cut open your ravioli, you should have a beautiful, eggy, buttery dish.
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[@doggieonbaysil2706]

Nice tutorial! It’s a surprise that they’re so filling.

[@fanart3d364]

*all' uovo

[@10Steve]

Sorry, but that is one thing I could not eat! Runny egg is one thing I cannot eat, even outside of a ravioli. Like my eggs omelet style or scrambled. I can't eat hardboiled either, too dry. But I will eat deviled eggs as the yellow is cooked but is not dry due to the mayonnaise.