The gently cooked egg yolk takes center stage in this ravioli. When you cut into the yolk, it flows into a warm, creamy sauce that blankets the soft cheese filling.
Nutrition Facts
Egg Ravioli with Sage and Almonds
Calories
Protein
Fiber
Nutrition Facts
| Calories | 179 | |
|---|---|---|
| Total Fat | 9.5 g | |
| Saturated Fat | 1.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 2.0 g | |
| Monounsaturated Fat | 5.5 g | |
| Cholesterol | 175 mg | |
| Sodium | 234 mg | |
| Total Carbohydrate | 9 g | |
| Dietary Fiber | 1 g | |
| Sugars | 2 g | |
| Added Sugars | 0 g | |
| Protein | 14 g | |
Dietary Exchanges
1/2 starch, 2 lean meat, 1/2 fat
Ingredients
Servings 4
Serving Size 1 ravioli
-
1/2 cup fat-free ricotta cheese -
1 tablespoon grated Parmesan cheese -
1 1/2 teaspoons fresh, chopped thyme -
1/2 teaspoon grated orange zest -
1/4 teaspoon black pepper -
4 large egg yolks, unbroken -
1 large egg white (lightly beaten) -
2 teaspoons olive oil -
1/4 cup sliced almonds (chopped) -
1 tablespoon chopped, fresh sage -
1 tablespoon finely chopped red bell pepper (optional) -
8 gyoza wrappers, shumai wrappers or wonton wrappers
Directions
Tip: Click on step to mark as complete.
-
Fill a large pot with 8 cups of water. Bring the water to a gentle boil over medium-high heat. -
Meanwhile, in a medium bowl, stir together the ricotta cheese, Parmesan cheese, thyme, orange zest, and pepper. -
Place 4 wrappers with the flour side down on a cutting board. Spoon 1 1/2 tablespoons of the cheese mixture onto the center of each wrapper. Using the back of a spoon, press down on the cheese mixture to create a well about 1 1/2 inches across (the width of a large egg yolk), leaving at least 1/2 inch of space around the edges of the wrapper. Without breaking it, carefully place an egg yolk in the center of each well. -
Using a pastry brush, brush the edges of the wrappers with the egg white. Place a top wrapper with the flour side out on each bottom wrapper. With your thumbs and forefingers, firmly press the edges together to tightly seal each ravioli. Set aside. -
Using a slotted spoon or spatula, carefully drop each ravioli into the boiling water. Cook for 2½ to 3 minutes, or until the wrappers are al dente (cooked so not too soft, but not overdone). Using the slotted spoon, gently remove the raviolis from the pot, draining them well. Transfer to plates. Drizzle with the oil. Sprinkle with the almonds, sage, and bell pepper.
Cooking Tip: Gyoza wrappers (or shumai wrappers) are the preferred choice for making these raviolis because they’re thinner than wonton wraps, which are made of a different dough. You can use wonton wrappers, but they’ll be a bit chewier and thicker. Look for gyoza wrappers in your grocery stores in the dairy aisle, deli department, or the freezer section.
Cooking Tip: Since you won’t be able to see how the eggs are cooking, use these time guidelines to best determine how you want the ravioli filling cooked. At 2½ minutes, the eggs are yellow and slightly thickened but not set around the edges, similar to sunny-side up. At 3 minutes, the eggs are a deeper orange and slightly set around the edges, similar to over easy.
