Gordon Ramsay Egg Yolk Ravioli Recipe

This silky, rich gordon ramsay egg yolk ravioli recipe is made with fresh pasta dough, ricotta, and whole egg yolks and ready in 50 minutes. Slicing open the center reveals a bright, golden yolk that flows beautifully into the savory brown butter sauce. I love making this as a show-stopping starter for dinner parties.

What I Learned Making This

I used to find making filled pasta incredibly intimidating, especially when dealing with raw egg yolks. The fear of the yolk breaking or overcooking kept me from trying this classic technique for years.

The real secret is piping a sturdy ricotta border to cradle the yolk safely. Once I learned to seal the pasta gently without trapping air, the whole process became surprisingly manageable.

Gordon Ramsay Egg Yolk Ravioli Recipe Ingredients

For the Pasta Dough:

• 250g tipo 00 flour
• 3 large egg yolks
• 1 whole egg
• 1 tbsp olive oil
• 1/2 tsp salt

For the Filling and Sauce:

• 200g ricotta cheese
• 100g cooked spinach (squeezed dry and chopped)
• 30g grated parmesan cheese
• 1/4 tsp ground nutmeg
• 4 large egg yolks (kept whole)
• 1 egg (beaten, for egg wash)
• 50g unsalted butter
• 6 fresh sage leaves

How To Make Gordon Ramsay Egg Yolk Ravioli Recipe

1. Make the dough: Combine the tipo 00 flour, 3 egg yolks, whole egg, olive oil, and salt until a smooth dough forms, then wrap in plastic and rest for 30 minutes.
2. Prepare the filling: Mix the ricotta, chopped spinach, parmesan, nutmeg, salt, and pepper in a bowl until fully combined, then transfer to a piping bag.
3. Roll the pasta: Pass the rested dough through a pasta machine until it is thin and slightly translucent, then cut into two equal sheets.
4. Pipe the ricotta: Pipe four thick, continuous circles of the ricotta mixture onto the first pasta sheet, leaving plenty of space between each.
5. Add the yolks: Carefully drop one raw egg yolk into the center of each ricotta circle.
6. Seal the ravioli: Brush the pasta edges with egg wash, drape the second sheet over the top, press out all trapped air, and cut out large circles around the filling.
7. Boil and serve: Boil the ravioli in salted water for exactly 2 minutes, then gently transfer to a pan of foaming brown butter and sage to coat before serving.

Recipe Tips

• Dry the spinach well: Any excess moisture in the spinach will make the ricotta mixture watery and ruin the pasta seal.
• Remove the air: Pressing out trapped air before sealing prevents the ravioli from bursting in the boiling water.
• Watch the clock: Boiling for exactly two minutes ensures the pasta is cooked but the golden yolk stays runny.

What To Serve With Egg Yolk Ravioli

This rich dish shines brightest when served with a simple brown butter and crispy sage sauce. A crisp, acidic side salad with a lemon vinaigrette helps cut through the heavy, creamy textures perfectly.

How To Store

These ravioli are best eaten immediately after cooking. However, you can assemble them, dust heavily with semolina flour, and freeze them raw on a baking sheet before transferring to an airtight container for up to 1 month.

FAQs

Can I make the dough without a pasta machine?

Yes, you can use a rolling pin. However, it requires serious elbow grease to get the dough thin enough for delicate ravioli.

What flour is best for pasta dough?

Tipo 00 flour yields the silkiest texture for fresh pasta. If you cannot find it, regular all-purpose flour works as a decent substitute.

Why did my yolk overcook?

The water might have been boiling too vigorously, or the ravioli were left in the pot past the two-minute mark. A gentle boil is key.

Can I use store-bought pasta sheets?

Fresh lasagna sheets from the supermarket can save time. Keep in mind the texture will be slightly thicker than homemade rolled dough.

Try More Recipes:

• Gordon Ramsay Bolognese Sausage Recipe
• Gordon Ramsay Bloody Mary Linguine
• Gordon Ramsay Pan Fried Salmon Recipe

Nutrition

• Calories: 420 kcal
• Total Fat: 28 g
• Saturated Fat: 14 g
• Cholesterol: 380 mg
• Sodium: 450 mg
• Total Carbohydrate: 28 g
• Protein: 16 g

gordon ramsay egg yolk ravioli recipe

Recipe by Sophie Lane

Servings

4

servings

Prep time

45

minutes

Cooking time

5

minutes

Total time

50

minutes

Silky, rich gordon ramsay egg yolk ravioli recipe made with homemade pasta, fresh ricotta, and whole egg yolks ready in 50 minutes. This stunning starter brings professional restaurant quality right to your home dining table.

Ingredients

• 250g tipo 00 flour

• 3 large egg yolks

• 1 whole egg

• 1 tbsp olive oil

• 1/2 tsp salt

• 200g ricotta cheese

• 100g cooked spinach (squeezed dry and chopped)

• 30g grated parmesan cheese

• 1/4 tsp ground nutmeg

• 4 large egg yolks (kept whole)

• 1 egg (beaten, for egg wash)

• 50g unsalted butter

• 6 fresh sage leaves

Directions

• Make the dough: Combine the tipo 00 flour, 3 egg yolks, whole egg, olive oil, and salt until a smooth dough forms, then wrap in plastic and rest for 30 minutes.
• Prepare the filling: Mix the ricotta, chopped spinach, parmesan, nutmeg, salt, and pepper in a bowl until fully combined, then transfer to a piping bag.
• Roll the pasta: Pass the rested dough through a pasta machine until it is thin and slightly translucent, then cut into two equal sheets.
• Pipe the ricotta: Pipe four thick, continuous circles of the ricotta mixture onto the first pasta sheet, leaving plenty of space between each.
• Add the yolks: Carefully drop one raw egg yolk into the center of each ricotta circle.
• Seal the ravioli: Brush the pasta edges with egg wash, drape the second sheet over the top, press out all trapped air, and cut out large circles around the filling.
• Boil and serve: Boil the ravioli in salted water for exactly 2 minutes, then gently transfer to a pan of foaming brown butter and sage to coat before serving.