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Egg Yolk Ravioli with Burnt Butter Sauce MasterChef Recipe
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Egg Yolk Ravioli with Burnt Butter Sauce MasterChef Recipe

Keyword: ravioli recipe


Ingredients for the Dough

  • 3 full eggs
  • 3 egg yolks
  • ½ cup semolina flour
  • 2 cup Italian 00 flour, finelyground (enough for the dough and for dusting)
  • ½ tsp kosher salt, with morefor boiling water

Ingredients for the Burnt ButterSauce

  • 4 tbsp salted butter
  • 3 cloves garlic, crushed and chopped
  • 1 can whole peeled tomatoes (28 ounces), crushed by hand
  • 2 tsp Calabrian Chile Paste orketchup with ground cayenne pepper
  • 4 ounces pancetta, diced intosmall pieces (optional)
  • Salt and freshly ground blackpepper to taste to taste
  • 1 tsp sugar, granulated
  • 1 tbsp olive oil for garnish(optional)

Ingredients for Filling

  • 1 Full egg
  • 8 divided egg yolks
  • 1 lb divided egg yolks
  • ¼ Parmesan cheese, finelygrated with more for garnish
  • 2 tbsp sage leaves, chopped
  • ¼ cup basil leaves, chopped
  • 2 garlic cloves, minced
  • 2 tbsp finely chopped greenonions or chives
  • 2 tbsp lemon juice
  • ¼ tsp red pepper flakes(optional)
  • Kosher salt, to taste


  • Start by making the dough by using a bowl and stand mixer that’s fitted with a hook attachment. Add all the ingredients for the dough then mix them together until they clump together.
  • Start kneading the dough on a clean and smooth surface for 5 to 7 minutes, or until it becomes smooth.
  • Wrap the dough in plastic and let it sit in the refrigerator while you prepare the sauce and the filling. The dough should rest for about 1 hour.
  • Add the butter to a medium-sized saucepan and bring it to medium heat. Start adding the pancetta and cook it until it’s reduced and golden if you’re going to use it.
  • Add the garlic and chile paste, and cook them for about 2 minutes or until they start to carmelize.
  • Add the tomatoes, salt, and sugar, then bring the pan to a light simmer while stirring occasionally until the sauce thickens, about 20 minutes.
  • Meanwhile, combine all the filling ingredients except for the egg yolks in a mixer and beat them until they’re smooth, then transfer it to a piping bag, and set them aside.
  • Bring the dough out of the fridge, and divide it into two pieces, then roll each of them on a bed of dusting flour into thin sheets.
  • Place one sheet of the dough on your flour-dusted work surface, then pipe the filling in the form of 3 inches circles arranged properly in the sheet, leaving a half-inch hole in each center where you should add the egg yolk carefully.
  • Using a slightly damp brush, wet the outer sides of each ravioli sheet, then carefully lay another sheet of dough over the one you have. Press the edges with your fingers to seal the filling inside and prevent it from leaking out while cooking.
  • Use a round cutter to cut out each ravioli.
  • Add water and a generous pinch of salt into a large pot and bring it to a boil.
  • Over the high heat, drop the ravioli into the water and cook them for about 4 to 5 minutes, so that the dough is tender but the yolks are still juicy.
  • Reheat the butter sauce over medium heat and drizzle it in the serving plate while placing the cooked ravioli on top. Garnish parmesan cheese, and serve.