Delicious and Irresistible Cheesy Egg Ravioli Recipe

How to make cheese-filled ravioli with melted eggs

• 1

  Mixing the dough

  First, place 240g of flour on the table. Then, make a round hole in the center and add 3 eggs, 1 tablespoon of olive oil, and 1 teaspoon of salt.

  Next, use a fork to whisk the eggs until well combined. Then, gradually incorporate the flour from the edges into the center and knead lightly to combine the mixture.

  Tip: If the dough is crumbly and doesn’t stick together, you can add a little water! Conversely, if the dough is too soft and wet, add a little more flour.

  

  

  

  
• 2

  Kneading the dough

  Use your hands to knead the dough for about 10 minutes until it forms a smooth, elastic ball that doesn’t stick to your hands.

  Then, wrap the dough tightly in plastic wrap and let it rest for 30 minutes.

  

  
• 3

  Rolling the dough

  Divide the dough into 2 equal parts, then roll each part out thinly in turn.

  First, roll the dough to a thickness of about 1/2 of a small finger. Then, fold the two edges of the dough towards the center and continue rolling.

  Repeat the rolling and folding process as above one more time, then roll the dough into a long rectangular shape with a thickness of about 0.3cm.

  Tip:

  • Do not roll the dough too thin, as boiling the dumplings will cause the filling to fall out. Conversely, if rolled too thick, the dumplings will not taste good and may even be difficult to cook.
  • Since the time to roll each piece of dough will be quite long, to avoid drying out the unrolled dough, remember to cover it tightly with a cloth or plastic wrap!

  

  

  

  
• 4

  Roasting garlic and mixing cheese filling

  Wash 1 head of garlic thoroughly, then use a knife to cut off a part of the tip.

  Next, place the garlic on a piece of aluminum foil, drizzle 1 tablespoon of olive oil and 1/2 tablespoon of salt over it. Gather the foil to tightly wrap the garlic and roast at 180 degrees Celsius for 20-30 minutes.

  In a bowl, combine 500g of Ricotta cheese, the roasted garlic flesh, 1/4 teaspoon of pepper, and 1/2 teaspoon of salt, then mix well.

  

  

  

  
• 5

  Shape the Dumplings

  Evenly arrange the basil leaves and parsley leaves on the surface of one piece of dough. Next, place the other piece of dough on top, and use a rolling pin to press them together.

  Then, use a round cutter to press firmly onto the dough to cut it out.

  Separate the egg yolks and egg whites into two bowls. Next, pipe the garlic cheese sauce onto the surface of the dough in a circular shape, then place an egg yolk on top.

  Use a brush to apply a layer of egg white around the edge of the dough, then cover it with another piece of dough. Use your hands to gently press the edges of the dough together.

  Finally, use a fork to press lightly around the dumplings to help secure them tightly.

  Tip:

  • To prevent the dumplings from bursting when boiling, you should adjust the filling amount to be just right.
  • Make sure to press the dough tightly around the egg and do not leave any gaps.
  • After shaping the dumplings, you can place them in the freezer and use them gradually.

  

  

  

  
• 6

  Boil the dumplings

  Bring a pot of water to a boil and add about 1/2 teaspoon of salt, then boil each dumpling for about 3 minutes and remove them to a strainer to drain.

  Note: To avoid breaking the dumplings and making them soggy, you should only boil them on low heat!

  

  
• 7

  Final product

  Place the dumplings on a plate, drizzle with a little olive oil, sprinkle with some grated Parmesan cheese, and garnish with basil leaves to enjoy.

  Each small, lovely Ravioli has a soft, creamy shell, lightly fragrant from the herbs, with a rich cheese filling and a runny egg yolk that melts deliciously.You can enjoy this dish with tomato sauce or cream sauce to enhance its delicious flavor!