Creamy Egg Ravioli

Creamy Egg Ravioli

Photo by Trudy B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Pot Sticker Wrappers

  • 4

    oz Mascarpone

  • 3

    slices bacon, chopped

  • 1

    green onion

  • 2

    tbs grated Parmesan cheese

  • 1

    tsp grated lemon peal

  • 1

    tbs lemon juice

  • salt & pepper to taste

  • 4

    egg yolks

  • 5 to 7

    leaves sage

  • 4

    tablespoons unsalted butter

  • ½

    cup slivered almonds

  • Juice of ½ lemon

  • 1

    tablespoon Parmesan cheese

Directions

Fry bacon bits until crispy. Set aside to cool. Mix together mascarpone, cool bacon, onion, Parmesan, lemon juice and peal. Salt and pepper to taste. Place wrappers 3 inches apart. Form the ricotta mixture into small “nests” with sufficient space for a egg yolk in each. Spritz the wrapper with water from a spray bottle. Place top wrapper over egg and mixture. Carefully press the edges together, sealing completely. Set on floured surface until all are complete. Cook in salted boiling water about 3-4 minutes. Make sauce. Add the butter to a saucepan over high heat; as it begins to melt, add the sage leaves and almonds. Allow the butter to brown. Squeeze in the lemon juice and add a ladleful of pasta water. Add the Parmesan cheese. Using a slotted spoon, scoop the ravioli from the water and place directly into sauce, tossing to coat. Transfer the ravioli to plates and finish with a drizzle of extra-virgin olive oil and a sprinkle of Parmesan cheese.


Nutrition

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