Creamy Egg Ravioli

Creamy Egg Ravioli

Photo by Trudy B.

  • Prep Time


  • Total Time


  • Servings



  • 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


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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