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

To make homemade egg-yolk ravioli, start by mixing whole wheat flour with an egg and an egg yolk until the dough comes together. Knead the dough until smooth, wrap it in cling film, and let it rest for 30 minutes. Roll out the dough, cut it into circles, fill with a ricotta-basil mixture and an egg yolk, then seal and cook in boiling water for 3-4 minutes.

If you're looking for dietary substitutions, you can use gluten-free flour instead of whole wheat flour for a gluten-free option. For a dairy-free version, substitute ricotta cheese with a plant-based ricotta or tofu blended with nutritional yeast. You can also replace the egg yolk with a vegan egg substitute if needed.

To store leftover egg-yolk ravioli, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. If you want to store them for longer, consider freezing the uncooked ravioli on a baking sheet before transferring them to a freezer-safe bag, where they can last for up to 2 months.

Egg-yolk ravioli pairs beautifully with a rich mushroom butter sauce, but you can also serve it with a light tomato sauce or a simple garlic and olive oil dressing. For added flavor, consider garnishing with fresh herbs like basil or parsley, and a sprinkle of grated Parmesan cheese.

Your homemade ravioli is perfectly cooked when they float to the top of the boiling water, which usually takes about 3-4 minutes. Be sure to keep an eye on them, as overcooking can cause them to break apart. Once they float, gently remove them with a slotted spoon and toss them in your sauce.