ricotta and egg ravioli

How To Make ricotta and egg ravioli

• 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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