Egg Ravioli: Delicious Recipes Worth Cooking

[brid autoplay=”true” video=”811322″ player=”22750″ title=”Egg%20Ravioli” duration=”47″ description=”If you are looking for a recipe to test your culinary skills, this Egg Ravioli might be a perfect choice. It requires accuracy and patience. Watch the video and see if it should be on your menu. ” uploaddate=”2014-03-17″ thumbnailurl=”//” contentUrl=”//″]

This Egg Ravioli Recipe requires attention to detail and a delicate touch:

If you’ve got both and like showing off in the kitchen, then this classic Italian dish should top your to-do list this weekend.

Check out the video above to see the recipe’s difficulty, or if you’re feeling confident swipe down to see the ingredients and step-by-step instructions.

Related: Italian cuisine is one of the world’s most popular – find out all about it here.

Egg Ravioli


  • 1/2 cup of Ricotta Cheese
  • 2 1.2 tsp. of Basil (Finely Chopped)
  • 1/2 tsp. of Pepper
  • 4 tbsps. of Olive Oil
  • 2 tsp. of Lemon Rind
  • 1/4 tsp. of Salt
  • 2/3 oz. of Parmesan Cheese
  • 8 Pot Sticker Wrappers (2 per Ravioli)
  • 4 Eggs
  • 2 tsps. of Chives (Finely chopped)

Cooking Steps

  1. In a bowl add the ricotta cheese, basil, pepper, olive oil, lemon rind, salt, and parmesan cheese.
  2. Mix the ingredients together.
  3. On a flat surface roll out the pot sticker wrappers with a rolling pin until paper-thin.
  4. Take a spoon of the mix (step 2) and place it in the middle of the rolled-out pot stick wrapper (step 3).
  5. Using your finger press down on the filling to create a dip. This will be for the egg yolk.
  6. In a clean bowl separate the egg yolk and gently place it on the filling.
  7. Mix the egg whites and brush the edges of the pot sticker wrappers with them.
  8. Take another rolled-out pot sticker wrapper and place it over the egg yolk and filling.
  9. Press down around the filling gently to make sure the edges have sealed.
  10. Add a pan of water to the boil over medium-high heat.
  11. Gently place the ravioli, two at a time in the boiling water and cook for 2-3 minutes.
  12. Once cooked let the ravioli drain before serving.
  13. Top with chives

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