Egg-cellent ravioli

These playful Egg-cellent Ravioli are designed to mimic the appearance of a fried egg, combining delicate pasta with a creamy ricotta and burrata filling. Finished with a nutty sage butter, this dish is as visually impressive as it is delicious, perfect for a springtime or Easter celebration.

These “eggs” provide a light source of protein from ricotta, burrata, and egg yolks, along with carbohydrates from the pasta. It’s a balanced and indulgent meal perfect for brunch, spring lunch, or special occasions.

Approx per serving: 480 kcal | Fat: 28g | Carbs: 40g | Protein: 20g

Method

1. Prepare the filling (10 mins): Place the ricotta, burrata, sun-dried tomatoes, and Parmigiano into a blender or food processor. Blend until smooth, but avoid making it too liquid; it should hold its shape when piped. Season with salt and freshly ground black pepper, then chill in the fridge while you prepare the pasta.
2. Make the pasta dough (30–40 mins): On a clean work surface, mound the ‘00’ flour and create a well in the centre. Pour the lukewarm water into the well. Using your fingers or a fork, gradually draw the flour from the edges into the water, forming a rough dough. Knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Cover with a damp cloth to rest. Repeat this process with the semolina and egg to make the yellow pasta dough. Let both doughs rest for 15–30 minutes; this relaxes the gluten and makes rolling easier.
3. Form the double-coloured log (10 mins): Roll the white dough into a flat sheet—not too thin—this will be your ‘egg white’. Roll the yellow dough into a sausage and place in the centre of the white sheet. Carefully wrap the white dough around the yellow to create a log with a double-coloured exterior. Press along the seam to seal the two doughs together firmly.
4. Slice and shape the ravioli (20 mins): Slice the log into even pieces. Flatten each piece with a rolling pin until it’s thin, around the thickness of a credit card. Fill a piping bag with the chilled filling and pipe a small mound into the centre of one pasta piece. Place an egg yolk on top of the filling. Cover with another pasta slice and press gently to create a dome, mimicking a real fried egg. Seal edges with a little water if needed and shape with a cutter to resemble a fried egg. Let the ravioli rest on a lightly floured wooden board while you cook the sauce.
5. Cook the ravioli (5 mins): Bring a large saucepan of salted water to a gentle boil. Add the ravioli carefully and cook for 4–5 minutes. The pasta should be tender but still hold its shape. Use a slotted spoon to transfer them directly to the pan with sage butter.
6. Prepare the sage butter (5 mins): Melt butter in a large frying pan over medium heat. Add sage leaves and cook gently for 1–2 minutes until the butter foams and turns a light golden brown, releasing a nutty aroma and crisping the sage slightly. Be careful not to burn it, as burnt butter will overpower the delicate pasta.
7. Combine and finish: Toss the cooked ravioli gently in the sage butter, adding a little pasta water to help the sauce coat each piece evenly. Sprinkle with lemon zest for brightness and finish with a light dusting of Parmigiano. Serve immediately while warm.
8. Tips: Use 10g of salt per litre of water for pasta. Leftover pasta or filling can be used to create mini ravioli for snacks or appetizers.

Suggested Wine Pairing

• Pinot Grigio delle Venezie (Waitrose) – Crisp and light, balances the creamy ricotta and butter sauce without overpowering the delicate pasta.
• Soave Classico (Tesco) – Offers a subtle almond and citrus profile that complements the sage butter and egg yolk centre.
• Chardonnay, McGuigan (Sainsbury’s) – Medium-bodied with gentle oak notes that enhance the nutty flavours of the browned butter.

What can you serve with this

1. Light salad – Peppery rocket or watercress provides freshness to balance the richness.
2. Grilled asparagus – Adds texture and a slightly bitter contrast to the creamy filling.
3. Garlic bread – Optional, for those who want a comforting, carb-rich side.
4. Chilled white wine – A crisp glass enhances the flavours without overshadowing the delicate pasta.