RICOTTA AND EGG RAVIOLI
This is so impressive looking and very easy. If you don't want a runny yolk boil for 3 minutes.
Provided by barbara lentz
Categories Other Appetizers
Time 15m
Number Of Ingredients 7
Steps:
- 1. In one bowl mix ricotta cheese 1 whole egg, 1 cup shredded Pecornio romano cheese, and salt.
- 2. Make an egg wash with one whole egg and 2 tbsp water.
- 3. Separate the other 10 egg yolks keeping them separate from each other. I just do them one at a time as I am making the ravioli
- 4. Lay out one egg roll wrap. Place 3 tbsp ricotta mixture in middle making a indentation for the egg yolk.
- 5. Place the egg yolk in the indentation.
- 6. Brush egg wash all around ricotta and top with another egg roll wrapper
- 7. Cut into a circle.
- 8. Drop the ravioli in gently boiling water for 2 minutes. Work one at a time. Remove with slotted spoon.
- 9. Serve with marinara, the remaining Pecornio Romano and fresh basil
- 10. enjoy
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