Whip Up Gordon Ramsay’s Show-Stopping Egg Yolk Ravioli Recipe

Egg yolk Ravioli whispers tales of culinary magic, transforming simple ingredients into a symphony of flavor and texture.

Tender pasta sheets embrace golden, molten centers that promise pure gastronomic delight.

Crafted with meticulous care, these delicate parcels dance between rustic charm and sophisticated elegance.

Skilled hands weave culinary poetry, creating pockets that burst with liquid sunshine when touched.

Rich ricotta nestles each vibrant yolk, ensuring a creamy canvas for pure indulgence.

Professional chefs revere this dish as a delicate art form demanding precision and passion.

Get ready to unleash your inner culinary maestro and dazzle dinner guests with this extraordinary creation.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Calories: 500 kcal

Servings: 4

Gordon Ramsay Egg Yolk Ravioli Ingredient Breakdown

• All-Purpose Flour: Choose high-quality, unbleached flour for smooth, elastic texture.
• Salt: Use fine sea salt for balanced flavor enhancement.
• Eggs: Select fresh, room-temperature eggs for optimal dough consistency.
• Olive Oil: Pick extra virgin olive oil for rich, authentic taste.

• Pancetta, Chile Paste: Select imported Italian pancetta for authentic smoky flavor.
• Garlic: Use fresh, firm garlic cloves with no green sprouts.
• Crushed Tomatoes, Sugar: Pick San Marzano tomatoes for deep, sweet complexity.

• Ricotta Cheese: Choose creamy, whole milk ricotta for luxurious texture.
• Parmesan Cheese: Select aged Parmigiano-Reggiano for robust, nutty notes.
• Fresh Herbs: Use a vibrant mix of basil, parsley, and chives for bright flavor.
• Egg Yolks: Pick super-fresh, organic eggs with bright, firm yolks.
• Basil Leaves, Extra Virgin Olive Oil: Opt for fragrant, bright green basil and cold-pressed olive oil.

Kitchen Tools Required for Egg Yolk Ravioli

• Stand Mixer: Perfect for creating smooth, consistent pasta dough with minimal effort.
• Pasta Roller: Essential for rolling out thin, even dough sheets for delicate ravioli.
• Food Processor: Blends filling ingredients into a creamy, well-mixed consistency.
• Piping Bag: Helps distribute filling evenly and precisely onto pasta sheets.
• Large Pot: Provides ample space for boiling ravioli without crowding.
• Round Cutter: Creates uniform, professional-looking ravioli shapes.
• Saucepan: Ideal for simmering rich tomato sauce with pancetta.
• Plastic Wrap: Keeps pasta dough fresh and prevents drying while resting.
• Mixing Bowls: Useful for preparing and combining ingredients.
• Floured Tray: Prevents ravioli from sticking and maintains their shape before cooking.

Instructions for Cooking Gordon Ramsay Egg Yolk Ravioli

• Whip Up the Pasta Dough

Grab your stand mixer and toss in flour, salt, eggs, and olive oil. Blend until a silky dough emerges. Knead the dough on a clean counter for a few minutes, then divide into two pieces. Shape into disks, wrap snugly, and let chill in the fridge for an hour to develop rich flavors.

• Create the Zesty Tomato Sauce

Warm olive oil in a pan and sizzle pancetta until golden. Toss in chile paste and garlic, stirring until aromatic. Pour in crushed tomatoes with a hint of sugar. Let the sauce simmer and thicken for about 20 minutes, stirring occasionally. Season with salt and set aside.

• Craft the Luscious Filling

Pulse ricotta, Parmesan, fresh herbs, salt, and pepper in a food processor until smooth. Transfer the creamy mixture to a piping bag and keep chilled until ready to use.

• Shape the Delicate Pasta Pockets

Roll out the dough until paper-thin. Pipe filling circles onto one sheet, leaving space for egg yolks. Brush edges with water, then gently lay a second dough sheet on top. Seal carefully and slice into individual ravioli using a round cutter. Place on a floured tray.

• Cook and Serve

Bring a pot of salted water to a rolling boil. Slide ravioli in and cook for 4-5 minutes until pasta is tender and yolks remain gloriously runny. Warm the tomato sauce and spread on a platter. Arrange ravioli with care. Finish with fresh basil, a sprinkle of Parmesan, and a drizzle of olive oil. Savor your culinary masterpiece!

Adjusting the Flavors in Egg Yolk Ravioli

• Flour Power
• Yolk Safety: Select super-fresh, high-quality eggs from trusted sources to ensure safe and delicious raw egg yolk preparation.
• Herb Harmony: Swap fresh herbs like basil, parsley, or chives in the filling to create unique flavor combinations that match your taste preferences.
• Make-Ahead Magic: Prepare ravioli in advance and freeze uncooked on a baking sheet, then transfer to freezer bags for convenient future meals up to 3 weeks later.

Plating Ideas for Gordon Ramsay Egg Yolk Ravioli

• Elevate Your Dining Experience: Pair this luxurious ravioli with a crisp, chilled white wine like Pinot Grigio to complement the rich, creamy filling and bright tomato sauce.
• Crowd-Pleasing Appetizer: Serve smaller portions as an elegant starter at dinner parties, allowing guests to savor the delicate flavors and impressive presentation of these handcrafted ravioli.
• Restaurant-Style Plating: Create a stunning visual impact by using a wide, white plate, carefully arranging the ravioli in a circular pattern, and drizzling the vibrant tomato sauce with artistic precision.
• Herb Garnish Magic: Sprinkle fresh basil and microherbs over the dish to add a burst of color, freshness, and an aromatic layer that enhances the overall taste profile of the ravioli.

Egg Yolk Ravioli by Gordon Ramsay: Storage Tips

• Meal Planning & Storage Advice
• Prep Ahead Strategy: Make pasta dough and filling up to 2 days before cooking. Store wrapped dough and filling separately in refrigerator to maintain freshness and texture.
• Smart Refrigeration Technique: Keep uncooked ravioli on floured tray, covered with plastic wrap, in refrigerator for maximum 24 hours before cooking. Prevents sticking and maintains pasta quality.
• Freezing Fresh Ravioli: Arrange uncooked ravioli on parchment-lined baking sheet, freeze individually, then transfer to freezer bags. Stored properly, ravioli will last up to 4 weeks and cook directly from frozen state.
• Leftover Preservation Method: Store cooked ravioli in airtight container, refrigerate for 2-3 days. Reheat gently in warm sauce to prevent pasta from becoming tough or breaking apart.

Elegant Gordon Ramsay Egg Yolk Ravioli Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 12 reviews

• Total Time: 1 hour
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Gordon Ramsay’s egg yolk ravioli showcases delicate pasta embracing golden yolks. Rich Italian-inspired technique creates luxurious flavor combinations familiar to culinary enthusiasts.

---

Ingredients

Scale 1x2x3x

• 1 lb (454 g) ricotta
• 3 eggs
• 3 egg yolks
• 4 oz (113 g) pancetta, small dice
• 2.25 cups (540 ml) flour, plus more for dusting
• 1 (28 oz/794 g) can of whole peeled tomatoes, crushed by hand
• 0.25 cup (60 ml) basil leaves, roughly chopped
• 0.25 cup (60 ml) finely grated parmesan
• 3 garlic cloves, thinly sliced
• 2 garlic cloves, minced
• 2 tbsps (30 ml) sage leaves, chopped
• 2 tbsps (30 ml) finely chopped chives
• 1 tbsp (15 ml) olive oil
• 1 tbsp (15 ml) Meyer lemon juice
• 2 tsps (10 ml) Calabrian chile paste
• 2 tsps (10 ml) Meyer lemon zest
• 0.5 tbsp (7.5 ml) granulated sugar
• 0.5 tsps (2.5 ml) kosher salt
• 0.25 tsp (1.25 ml) red pepper flakes
• Kosher salt, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Dough Preparation: Utilize a stand mixer with a hook attachment to blend dough ingredients until a unified mixture forms. Knead the dough on a clean surface for 3-5 minutes, then divide into two equal portions. Shape into flat disks, wrap in plastic, and refrigerate for 1 hour to relax the gluten.
2. Sauce Creation: Heat olive oil in a saucepan over medium heat. Sizzle pancetta until golden, then add chile paste and garlic. Introduce tomatoes and sugar, simmering and stirring occasionally until the sauce thickens (about 20 minutes). Season with salt and set aside.
3. Filling Development: Puree filling ingredients (except egg yolks) in a food processor until silky smooth. Transfer to a piping bag and refrigerate to firm up.
4. Pasta Crafting: Roll out dough sheets to paper-thin consistency using a pasta roller. On a flour-dusted surface, pipe filling circles, leaving space for egg yolks. Moisten edges with water, layer a second dough sheet, and seal carefully. Cut into individual ravioli and arrange on a floured tray.
5. Cooking and Plating: Boil ravioli in salted water until pasta is tender and yolks remain runny (4-5 minutes). Simultaneously, warm the tomato sauce. Plate by spreading sauce on a platter, arranging ravioli, and garnishing with olive oil, Parmesan, and fresh basil leaves.

Notes

• Master Dough Technique: Allow dough to rest in refrigerator for minimum 60 minutes to develop gluten structure and enhance pasta elasticity.
• Precision Pasta Rolling: Use pasta roller to achieve uniform 1/6-inch thickness, ensuring consistent cooking and delicate texture.
• Yolk Placement Strategy: Create small central opening when piping filling to prevent egg yolk breakage during sealing and cooking process.
• Cooking Liquid Wisdom: Use generously salted water and monitor boiling time closely (4-5 minutes) to maintain perfectly runny egg yolks and tender pasta texture.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dinner, Appetizer
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 500
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 3 g
• Protein: 18 g
• Cholesterol: 160 mg