Big Ravioli with Spinach, Ricotta and Rolling Egg Yolk Filling

Hello world! Sorry I’ve been away for a few days but my mom came visiting me in Shanghai last Friday and I’ve spent the whole weekend hanging out with her and showing her around. She will be here for a couple of weeks which means I will be SUPER busy but I will still try to post as many recipes I can 🙂

Today’s dish is a very special one, something I believe, you haven’t seen before. Today I show you how to make ravioli with a rolling egg yolk filling!

A while ago I went to this new Italian restaurant in Shanghai and for the very first time in my life I had this type of big ravioli .I fell in love with them and decided to go back to that restaurant and have more! Sadly the place changed chef and is not making the ravioli any more so I had to learn how to make them myself.  I’m glad I did cause they are not difficult at all but are super tasty and will definitely impress your guests.

Here is the recipe!

Ingredients (serves 3)

for the dough

  • 200 g semolina flour
  • 2 eggs
  • 1/4 tsp salt

for the filling

  • 150 g boiled spinach
  • 150 g ricotta cheese
  • 6 egg yolks
  • salt and ground black pepper
  • 40 g grated Parmesan cheese

to dress

  • 100 g butter
  • fresh sage leaves
  • 80 g grated Parmesan cheese

Start off preparing the dough. Make mound with the flour on your work surface and scoop out a well in the middle. Pour the egg into the hole.


and work the eggs and the flour together with a fork


then use your fingers and knead the dough until you have a smooth dough, adding just a drop of water if necessary, and no more. Knead the dough for ten to fifteen minutes, until it is smooth, firm, and quite elastic. Let it sit covered with a kitchen towel for about 15- 20 min


In the meantime in a bowl combine spinach, ricotta, Parmesan cheese, salt and pepper and mix well


Roll out the dough into a thin sheet (about 5 mm thick) and using a 12 cm cookie round cutter cut off 12 discs


In the center of each disc place 1.5 tbsp of filling and make a well in it


then crack one egg yolk right in the well


Brush the edges of the disc with egg white


and cover it up with a second disc. Then press down the edges with your hand. Be very gentle to avoid breaking the egg yolk inside


then with a fork press down the edges so that the 2 discs combine perfectly


You should end up having 6 big ravioli

Bring a pot of water to a boil and cook your ravioli (2 at a time) for a couple of minute. Keep the water to a gentle boil while cooking your ravioli to avoid them to break or open up


In a skillet melt the butter with the fresh sage leaves. NOTE: I did not have any fresh sage so I just used some of the dry stuff…



and  sauté’ your ravioli (2 at a time) in the sauce


Sprinkle 3 serving plate with grated Parmesan cheese,


then place 2 ravioli on each plate, sprinkle more cheese and serve immediately.


And this is what it will happen when you’ll cut your ravioli….


the egg yolk will start rolling out of it…I’m sure your guests will say WOW at the first bite!



– LittleDani




About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.