Egg-Yolk Ravioli & Basil Ricotta Stuffed Ravioli with Mushroom Butter Sauce

Mix whole wheat flour with egg and egg yolk until the dough comes together.

Knead the dough until smooth, then wrap it in cling film.

Let the dough rest for 30 minutes to make it easier to roll.

Whip ricotta cheese and mix it with fresh basil leaves to create a light, herby filling.

Roll out the rested dough using a rolling pin until thin but not too fragile.

Cut the dough into large circles.

Place a small spoonful of the ricotta-basil mixture in the center of each circle.

Create a small well in the middle of the filling and carefully add an egg yolk into the center.

Take another rolled piece of dough and cut it into thin strips to create a lattice pattern.

Carefully lay the lattice over the egg yolk and filling, then seal the edges by pressing them together gently.

Ensure there are no gaps to avoid leaks during boiling.

Bring water to a boil in a large pot. Lower the ravioli into the boiling water using a slotted spoon.

Cook for 3-4 minutes until the ravioli float to the top.

Drain and set aside.

In a pan, melt butter and sauté the mushrooms until golden and soft.

Add the drained ravioli to the mushroom butter mixture and gently toss to coat.

Plate the ravioli and mushrooms together, garnishing with fresh herbs if desired. Enjoy!