Fondant Egg Yolk Raviolone with Ricotta and Asparagus

Name: Fondant Egg Yolk Raviolone with Ricotta and Asparagus
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: Type 00 flour 1.6 cups; Eggs 2; Cow's milk ricotta cheese 2 ½ cups; Eggs 4; Asparagus 0.9 lb; Garlic 1 clove; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste; Asparagus already cooked 3.5 oz; Water to taste; Parmigiano Reggiano PDO cheese 2.1 oz; Whole milk ½ cup; Asparagus tips to taste; Chervil to taste

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Vegetarian

Difficulty: Difficult
Prep time: 60 min
Cook time: 30 min
Serving: 4
Cost: Low
Note + the resting time of the dough in the refrigerator (30 minutes)

PRESENTATION

Recipe by
Sebastian Fitarau

Raviolone with molten yolk is a special dish from Northern Italy, and let me tell you, it’s something else. Really impressive stuff. This isn’t your everyday ravioli—it’s a raviolone with molten yolk with a tender pasta shell. Inside, there’s a super tasty mix of ricotta and asparagus. The filling? It’s creamy ricotta, a touch of salty parmesan, and pieces of asparagus that have both a crisp bite and a mellow, almost buttery taste. At the center, there’s a soft egg yolk that stays silky and runny even after cooking. For real. The harmony of moist ricotta, colorful green asparagus, and rich yolk makes this dish a standout at Italian tables. Especially in spring—when asparagus is at its peak.

So, here’s the deal. In Northern Italy, each region has its own twist on ricotta and asparagus ravioli, but this one’s got that unique yolk inside. People love it for special occasions and dinner parties. And why? Because breaking into the pasta and letting the golden yolk spill out feels kinda fancy. Seriously good. Pairing that runny center with the blend of cheeses and crisp asparagus? It’s a technique seen in top Italian restaurants.

While some might swap in spinach for asparagus in other types of homemade ravioli with asparagus, the classic northern combo of spring asparagus and creamy cheese is way way better. Among all the gourmet ravioli recipes across Italy, this egg yolk ravioli shines with its creamy center and elegant presentation. Honestly, people often serve it with a drizzle of browned butter or a sprinkle of fresh herbs, letting the flavors really really shine. This dish beautifully showcases what Italian first courses can be—using simple ingredients in a thoughtful way to create something memorable. Whether you're enjoying it at a family gathering or a fine dining restaurant, this raviolone is sure to leave a lasting impression.

INGREDIENTS

For the fresh pasta: Type 00 flour 1.6 cups (200 g); Eggs 2

For the filling: Cow's milk ricotta cheese 2 ½ cups (600 g); Eggs 4; Asparagus 0.9 lb (400 g); Garlic 1 clove; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste

For the asparagus sauce: Asparagus 3.5 oz (100 g) - already cooked; Water to taste

For the parmesan sauce: Parmigiano Reggiano PDO cheese 2.1 oz (60 g); Whole milk ½ cup (100 g)

To complete: Asparagus to taste - tips; Chervil to taste

Preparation

How to prepare Fondant Egg Yolk Raviolone with Ricotta and Asparagus

To prepare the fondant egg yolk raviolone with ricotta and asparagus, first make the fresh pasta. On a work surface, place the flour in a mound, put the beaten eggs in the center 1, and knead 2 until you obtain a smooth and homogeneous dough 3. Wrap it in a sheet of plastic wrap and let it rest in the fridge for at least 30 minutes.

In the meantime, remove the woody part of the asparagus 4 and cut them into pieces 5, leaving some tips whole for decoration 6.

In a pan, pour the oil, add a clove of garlic, and add the asparagus 7. Season with salt and pepper 8 and cook for 15 minutes or until they become soft. Save some tips for the final decoration 9.

Take a portion of the asparagus and place them in a blender 10, add a little water 11, and blend until you obtain a smooth and homogeneous cream 12. Set aside.

In a bowl, put the ricotta and add the parmesan 13. Salt and pepper 14, then add the asparagus pieces 15.

Work with a fork 16 and transfer everything 17 into a piping bag 18.

Meanwhile, prepare the parmesan sauce: heat a bowl in a bain-marie, put the parmesan inside 19, pour the milk 20, and stir until you obtain a smooth cream 21.

Take the dough from the fridge and roll it out with a rolling pin or a pasta machine until you get a thin sheet about 1/16 inch thick 22. Use the piping bag to fill the sheet by creating rings 23 and placing a yolk inside each one 34 with a pinch of salt.

Brush with water 25 and close with another sheet 26. Cut the pasta with the help of a 4-inch round cutter to obtain the large ravioli 27.

Cook for 3 minutes in boiling salted water 28. Meanwhile, in a pan, melt the butter with a little pasta cooking water 29. Drain the ravioli and sauté them in the pan for a few minutes 30.

Plate and garnish with the parmesan cream, asparagus sauce 31, place some asparagus tips and a few fresh chervil leaves on the ravioli surface 32. The fondant egg yolk raviolone with ricotta and asparagus is ready to be served 33.

Storage

It is advisable to consume the fondant egg yolk raviolone with ricotta and asparagus immediately. You can store both the parmesan cream and the asparagus sauce in the fridge, in closed containers, for a maximum of two days.

Tip

Cook the ravioli in plenty of salted water, ensuring that the water does not boil too vigorously to prevent them from breaking during cooking, which is essential to maintain the fondant center intact. Instead of chervil, you can use fresh parsley.

For the translation of some texts, artificial intelligence tools may have been used.