Name: Egg Yolk Ravioli with Truffles
Prep time: 25 min
Cook time: 15 min
Total time: 2 h 40 min
Cuisine: Italian
Ingredients: 9 3/4 oz 00 flour; 1 oz semolina flour; 10 1/4 oz egg yolk; 1 extra egg yolk, beaten, for glazing; 8 3/4 oz stracchino, finely grated; 8 3/4 oz Parmesan cheese, finely grated; 3 1/2 oz egg yolk; 1 pinch freshly grated nutmeg; 1 3/4 oz unsalted butter; 1 pinch salt; Sarawak black pepper; 3/4 oz white truffle, shaved

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These luxurious egg yolk ravioli feature a silky, golden pasta dough wrapped around a creamy blend of stracchino and Parmesan. Finished with a delicate butter sauce and fragrant truffle shavings, this dish is an elegant restaurant-style starter you can prepare at home.

Why You’ll Love This Recipe

This recipe delivers an indulgent yet refined pasta dish perfect for special occasions. The pasta is enriched with egg yolks for an ultra-smooth texture, while the rich cheese filling creates a luscious center. The final touch of shaved truffle elevates the dish into something truly memorable. The ravioli can also be made ahead, making it ideal for entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pasta Dough

9 3/4 oz 00 flour
1 oz semolina flour
10 1/4 oz egg yolk
1 extra egg yolk, beaten, for glazing

Filling

8 3/4 oz stracchino, finely grated
8 3/4 oz Parmesan cheese, finely grated
3 1/2 oz egg yolk
1 pinch freshly grated nutmeg

To Serve

1 3/4 oz unsalted butter
1 pinch salt
Sarawak black pepper
3/4 oz white truffle, shaved

Directions

Place the 00 flour and semolina flour into a stand mixer fitted with a dough hook. Mix on low speed and gradually pour in the egg yolks until the dough comes together smoothly. Transfer the dough to a vacuum bag or wrap tightly, then refrigerate for 2 hours.
Prepare the filling by combining the grated stracchino and Parmesan in a bowl. Add the egg yolks and mix until smooth. Season with nutmeg. Transfer to a piping bag and refrigerate until needed.
Remove the rested dough from the fridge and allow it to come to room temperature. Roll the dough through a pasta machine until it reaches a thickness of about 1 mm. Cut out 4 cm rounds using a round cutter.
Brush half of the pasta circles with the beaten egg yolk. Pipe a small teaspoon of filling onto each brushed round. Cover with the remaining pasta circles and gently press the edges to seal. Using the blunt side of a cutter can help achieve neat edges.
Bring a wide, shallow pan of salted water to a boil. Add the ravioli and cook for 3 minutes.
Meanwhile, combine the butter with about 50 ml water and a pinch of salt in a pan. Warm over medium heat until the butter melts and forms a light sauce.
Drain the cooked ravioli and toss gently in the butter sauce. Plate 5–6 ravioli per serving, drizzle with remaining sauce, season with black pepper, and finish with shaved truffle.

Servings and timing

Serves 4
Prep time: 25 minutes
Resting time: 2 hours
Cook time: 15 minutes
Total time: 2 hours 40 minutes

Variations

Replace white truffle with black truffle when out of season.
Add a touch of lemon zest to the filling for a brighter flavor.
For a softer filling, mix in a small spoon of mascarpone.
Infuse the butter sauce with fresh herbs such as thyme or sage.

Storage/Reheating

These ravioli can be made ahead. After boiling, refresh them in ice water and refrigerate in an airtight container for up to 2 days. To reheat, briefly warm them in a pan with a splash of water and butter until heated through. Avoid freezing, as the filling may lose its texture.

FAQs

How thin should the pasta dough be?

About 1 mm thick is ideal for a delicate yet sturdy ravioli.

Can I make the pasta dough by hand?

Yes, you can mix and knead by hand until smooth, though it requires more effort.

Do I need a pasta machine?

A pasta machine ensures even thickness, but you can roll the dough with a rolling pin if needed.

Can I prepare the filling ahead of time?

Yes, it can be made up to 24 hours in advance and kept chilled.

Can I use other cheeses?

Soft, mild cheeses like crescenza or mild ricotta can substitute stracchino.

How do I prevent ravioli from opening while cooking?

Ensure the edges are sealed well with egg wash and no air pockets remain inside.

Can I skip the truffle?

Yes, although it adds luxury, the ravioli are still delicious without it.

How can I keep ravioli from sticking together?

Dust the dough lightly with semolina and place the finished ravioli on a floured tray.

What should I do if my pasta dough feels too dry?

Add a small amount of egg yolk or water until the dough becomes smooth and cohesive.

How do I know the ravioli are fully cooked?

They should float to the surface and feel tender but not mushy after about 3 minutes.

Conclusion

Egg yolk ravioli with truffle is an elegant dish that showcases the beauty of fresh pasta and simple, high-quality ingredients. With its silky dough, creamy filling, and aromatic truffle finish, this recipe offers a refined dining experience that’s surprisingly achievable at home.

Egg Yolk Ravioli with Truffles

Why You’ll Love This Recipe