RECIPE – Uova di Raviolo (Egg yolk-filled Ravioli)

I recently visited Maggie Beer’s farm in Adelaide, SA and remembered that she was on a show called The Cook and the Chef on ABC.

One of the recipes I’d wanted to try for a while was an egg yolk ravioli and whaddaya noe? There’s a recipe for that on The Cook and the Chef website.

Uova Di Raviolo – Egg yolk ravioli

A beautiful little entre. Lovely homemade pasta with and liquid egg yolk centre – delicious!

Gooey golden egg yolk


Listed on The Chef and the Cook website

The only difference is that I doubled the quantity but there was still plenty of pasta left over which I turned into parsley fettucine.

  • 200g 00 flour – Substituted with plain flour, also make sure you have extra on hand for dusting/kneading
  • 2 eggs total (1 egg & 1 egg yolk, with some egg white to seal the ravioli)
  • Some water (if your pasta is not runny enough)
  • Pinch salt
  • For Filling: 4 egg yolks (wait til needed before cracking out of the egg shell) & salt and pepper to season
  • Grated or shaved parmesan – substituted – I managed to get my hands on some home-made hard goat’s cheese & used that instead – very flavoursome, similar to pecorino and very intensely flavoured
  • Fresh chopped parsley
  • 100g olive oil


  1. So I mixed together the flour, eggs (except the ones needed for the filling) & a pinch of salt – I did need that bit of water too to get the right texture
  2. I kneaded it for a bit, then got bored & rolled it into a ball to rest
  3. Put it through your pasta maker according to its instructions down to the thinnest setting, then rest
    Note: If you don’t have a pasta maker, it’s a heck of a lot more time-consuming using a rolling pin but still doable if you’re keen
  4. Oops – according to The Cook and the Chef website, I really should have put it through the machine another time
  5. Anyway, I decided not to cut rounds before I cracked open the eggs, so I lay down the pasta & placed my separated yolks on it, one at a time
  6. Add some egg white wash around the egg (so the pasta edges will stick), then place a second layer on top gently
  7. Slowly, gently press the pasta around the egg yolk, trying to prevent any air bubbles forming
    Note: Air bubbles in water will float to the surface making your ravioli float
  8. I then cut it with an egg ring 😀 (or a glass will do)
  9. Bring a pot of salted water to boil, then throw in your ravioli for 2 mins or until it floats (which will be misleading if you have air bubbles trapped in the pasta because it will float immediately!!)
    Note: Your aim is to get it so the pasta on the outside is cooked and the yolk on the inside is still gooey
  10. Fish them out, drizzle over some olive oil, add a generous shaving of cheese & a sprinkling of parsley
  11. Serve immediately

If you’re having a dinner party, this would be a beautiful starter. You don’t want to cook the ravioli until your guests are seated so you can bring it straight out.

What to do with the leftover pasta? Put it through the machine again and make spaghetti/fettuccine.

You can even press some leftover unchopped parsley leaves inside your pasta & put that through the machine – roll it to the thinnest setting, lay some parsley, fold it over and put it through the machine again on the thinnest setting.Belissimo!



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