Tuesday, April 26, 2011

Egg Yolk Ravioli

Ok, this is absolutely beautiful and delicious. If you're in the mood to wow your guests...and yourself- definitely make these! It's such a heavenly little parcel- soft fresh pasta, sweet sauteed leeks, a rich yolk center topped with chevre, truffle oil and chives! It's proper. It may require a trial run as dealing with egg yolks is very tricky!


4 egg yolks (try buying farm fresh medium or small sized eggs)
4 sheets of pasta (or 8 depending on how big it is)
1 large leek
1/2 tablespoon olive oil
1 teaspoon butter
4 chives
salt and pepper to taste
truffle oil (a drizzle on each)
4 oz pack of goat cheese


Make sure you have purchased fresh pasta, don't buy the fresh pasta that's been packaged and sitting in the fridge. Either go to a shop where it's made everyday or make it yourself- it won't work if the pasta is stiff!

Saute Leeks in butter and olive oil. Let it cook down on med-low heat until soft and completely wilted (about 10-15 minutes). Add salt and pepper to taste.

Lay one sheet of pasta flat and cut it in half through the center (it should be around 6" x 6")
in the middle of one sheet place a teaspoonful of sauteed leeks and try to make a well in the center where you will place your yolk. Place yolk in the center of the chive well and GENTLY place the other sheet of pasta on top starting from the upper corners to the bottom. Get a large Ravioli press or place a large wide-mouthed jar around the egg and cut it's shape out. Press down the edges with a fork.

Bring salted boiling water to a boil and GENTLY place the ravioli inside. Let it boil for two minutes or so- once it comes to the surface it's cooked:)

Immediately top with another bit of sauteed leeks a generous coin of chevre, truffle oil and two chive cut on a bias.


  1. Yes quite beautiful. Reminds me of the Raymond Blanc, Quails’ egg ravioli I saw on the BBC TV last week.

  2. Thanks so much! ooh, it may be better with quails eggs.. i'll have to give it a try!

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