This homemade egg ravioli is so quick and easy to make and is a great appetizer to serve at dinner parties. The ravioli is filled with a mixture of cheese and an egg yolk that is just so impressive when you cut into it.
Bring a large saucepan of water to a boil over medium heat.
Combine cheeses & roll into large balls.
Place a sheet of pasta on a floured work surface. Place cheese ball onto pasta & lightly press with a glass. Using a spoon, create a well.
Carefully add egg yolk to well. Cover with another sheet of pasta & using a large cooke cutter, pizza cutter or glass, cut & seal.
Boil ravioli for 3-4 minutes, flipping halfway through. Remove with a slotted spoon.
Serve with a touch of pasta water & drizzle with melted butter. Garnish with fresh grated parmesan.
Notes
Pasta seals easily when fresh. If you're not going to use your pasta dough right away, wrap it in saran wrap & refrigerate. That also makes it extremely easy to work with!
Be sure to seal your pasta well, you can use your fingers or a fork to do this. If the ravioli isn't sealed the filling can leak out into the water.
If you are making a larger batch of this ravioli, be sure to use a large pan to boil them, the pasta needs room to move around so it cooks thoroughly and doesn't stick.