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Creamy Egg Ravioli


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Rate this recipe 4.6/5 (9 Votes)


  • 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
  • 1/2 cup slivered almonds
  • Juice of 1/2 lemon
  • 1 tablespoon Parmesan cheese



Step 1

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.

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