Foodie Friday Recipe: Egg Yolk Ravioli With Marinara Sauce

Egg yolk ravioli is all the rage right now at fancy restaurants, but you can make your own version right in your own kitchen! Here’s how…

Until last year, I had never heard of egg yolk ravioli, but now I’ve seen it several places – apparently it’s a thing!

I can understand the attraction: rich, creamy egg yolk inside a thin ravioli shell, oozing out into your dish – yum! If you have fresh eggs from pasture-raised chickens, they will be the same gorgeous color as the ones shown in the recipe below from Fresh Eggs Daily.

This is also a great way to use up some of those fresh garden tomatoes and basil that we are soon to be swamped with!

While ravioli does require a certain degree of work, this amazing recipe is sure to be worth it:

Egg Yolk Ravioli With Marinara Sauce

For the Marinara
(makes about a quart)


15-18 medium tomatoes, cored and rough chopped
1 medium onion, chopped
3 cloves garlic, chopped
2 teaspoons salt (to taste)
1/4 teaspoon fresh ground black pepper (to taste)
1/4 cup chopped fresh basil


  • In a heavy saucepan, cook tomatoes, onion, and garlic for 10 minutes or until softened, stirring occasionally. Season with salt and pepper to taste and set aside to cool.
  • When cool, use an immersion blender, food mill, or food processor to process the mixture, then return it to the saucepan and bring to a boil.
  • Turn down the heat to a simmer and cook, stirring occasionally, until the sauce thickens.
  • Stir in the basil and set aside.
    (Note: you can easily double, triple or quadruple this recipe and can the extra sauce using a standard water bath procedure.)

For the Ravioli
(makes 8 ravioli)

Note: By using storebought eggroll or wonton wrappers, you can cut way down on the prep time, but if you’re ambitious, you can make homemade pasta sheets to use for this recipe.  Either way, you’re going to need a 3″ biscuit cutter to achieve the size circles called for. You can get two 3″ circles from each standard eggroll wrapper. Use a sharp paring knife to cut around the outline of the biscuit cutter if needed.


16 – 3″ circles of dough (eggroll, wonton or pasta)
8 eggs
1/2 Cup ricotta cheese
1 Tablespoon grated Parmesan cheese
1 Tablespoon shredded mozzarella cheese
1 Tablespoon fresh minced basil
Salt and pepper to taste
Cornmeal, for dusting



For full instructions + pictures, visit


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