Spinach, Ricotta & Egg Yolk Raviolo

Makes 6-8 Raviolo


For Dough

  • 4 cups all-purpose flour + more for dusting dough
  • 2 eggs
  • 8 oz liquid egg yolk (12-14 yolks from large eggs)
  • ¼ cup whole milk
  • ½ tsp salt
  • ¼ cup white wine

For Filling

  • 1 tbsp olive oil
  • 1 tsp chopped garlic
  • 1 shallot, chopped
  • pinch of chili flakes
  • 2 cups baby spinach
  • salt & pepper
  • 2 tbsp white wine
  • 2 lbs whole milk ricotta cheese
  • ¾ cup crumbled crispy bacon
  • 1 tbsp chopped basil
  • zest of 1 lemon
  • 1 tsp grated nutmeg

For Assembly

  • 1 egg yolk per raviolo (6-8 total)
  • 1 egg, lightly beaten

Serving Suggestions

  • butter-based sauce and/or vegetable puree
  • grated Parmesan cheese
  • fresh herbs


  • pasta maker (can also use rolling pin)
  • rolling pin
  • 3" - 4" round biscuit cutter


Make Dough

  1. Pour flour into a large bowl and make a well in the center with your hands
  2. Add liquid ingredients into the well along with salt. Pull the flour into the liquid in the center, slowly combining and kneading everything together
  3. Knead until the dough is smooth, about 5 minutes. Wrap in plastic and refrigerate at least 1 hour

Make Filling

  1. Heat olive oil in sauté pan over medium-high heat
  2. Add garlic, a chopped shallot and pinch of chili flakes. Sweat down for about a minute. Add spinach and salt. Cook until the spinach wilts, about 1 minute
  3. Add 2 tbsp white wine. Remove from heat and place in a bowl set over an ice bath. Place in refrigerator (with ice bath) to cool, about 1 hour
  4. In a medium bowl, combine the rest of the ingredients. Add cooled spinach mixture and combine. Transfer to piping bag and set aside

Roll Dough & Assemble

  1. Divide dough, working with one half at a time. Dust work surface with flour and roll to about ¼" in thickness
  2. Start pasta machine on widest setting. Pass dough through once, tightening the setting after each time. Repeat this process until the dough has been passed through a #3 setting (pass through on this setting twice)
  3. Cut sheet of dough in half, trimming the edges for 2 even rectangles
  4. With a round biscuit cutter, make 3-4 light indentations in one sheet of dough (for a guideline)
  5. Pipe filling onto each raviolo, starting at the outside of each indentation and working inward in a circular motion. Make a small well in the center of each
  6. Crack an egg yolk in each well, careful to leave the yolk intact
  7. Brush egg wash around the outsides of the filling. Carefully lay the second sheet of pasta on top. Press down around each raviolo to seal the pasta. Cut rounds with biscuit cutter
  8. Repeat this process with remaining half of dough

Cooking & Serving Suggestions

  1. Bring pot of water to a boil & carefully drop in 1-2 raviolo at a time. Cook until just tender, about 4 minutes. Remove from water into a sauce of choice (a light, butter-based sauce is suggested)
  2. Plate with sauce (Jared also dishes with a vegetable purée)
  3. Shave Parmesan cheese over top. Add fresh herbs (optional)