Egg Yolk Ravioli

This ravioli is so egg-stra.


  • Pasta dough:
  • 1 tablespoon flour, durum semolina
  • ¼ cup bread flour
  • 1/4 teaspoon salt
  • ½ an egg
  • 1 tablespoon water
  • Flour, as needed
  • 1 cup spinach, boiled
  • 4 tablespoons cottage cheese
  • 4 egg yolks
  • Hot water
  • Pinch of salt
  • Mashed potatoes:
  • 1 cup May Queen potatoes
  • 1.3 ounces milk
  • Pinch of salt
  • Pinch of black pepper
  • 1 ½ tablespoons heavy cream
  • 1 ½ tablespoons cheese, grated
  • Meat sauce, store-bought to taste
  • Parmesan cheese, to taste
  • Italian parsley, to taste


  1. Knead together all the pasta dough ingredients and let sit for about 10 minutes.
  2. To make the spinach cheese, mix the boiled spinach and cottage cheese together.
  3. Next, prepare the ingredients for the mashed potatoes.
  4. Boil the May Queen potatoes until soft, mash them, and mix with the other ingredients.
  5. Mince the Italian parsley.
  6. Heat water to a boil.
  7. Next, roll out the pasta dough using a pasta maker.
  8. Cut the rolled pasta dough in half, and make rings of the spinach-cheese mixture on top, then place egg yolks in the middles.
  9. Place the other pasta sheet on top and cut out ravioli with a ring mold.
  10. Seal the edges with a fork.
  11. Cook the pasta in salted boiling water for about 2 minutes.
  12. Place the cooked ravioli on a plate with the mashed potatoes, and add the store-bought meat sauce. Sprinkle with Parmesan cheese and Italian parsley.