Cooking with Morgan: Egg Yolk Ravioli
September 28, 2016
Welcome to Cooking with Morgan, a cooking series where I share some of my favorite recipes. I’m starting with Egg Yolk Ravioli. It’s an awesome dish, and while it does take a while it’s totally worth it. Happy eating!
- 12 wonton wrappers
- 6 large eggs
- 1 large egg beaten with 2 tablespoons of water (for sealing ravioli)
- Large pan with 4 cups of water
- 4 tablespoons unsalted butter
- 1 cup of whole milk
- 8 ounces of white cheddar cheese
- Fresh chopped chives
1. Place whole milk, butter, and cheese into a saucepan on low to medium heat and stir until thickened.
2. In another pan, bring 4 cups of salted water to a boil, in a large pot (this should take about 8 minutes).
3. Meanwhile, take out the wonton wrappers and eggs.
4. Crack an egg into a bowl, being careful not to pierce the yolk.
5. Scoop up the yolk carefully and place it in the center of a wonton wrapper.
6. Place an additional wonton wrapper on top being very careful not to break the yolk.
7. In a separate bowl beat a single egg and 2 tablespoons of water together until fully combined.
8. Brush this mixture on to the outer edge of the bottom wonton wrapper and press down the top to seal it.
9. Fold in a half an inch of the edge of the wonton wrapper and seal additionally by pressing down a fork to the edges.
10. Complete steps 4-9 for each of the 6 eggs.
11. Carefully place each of the raviolis into the boiling water and wait 3 minutes for cooking time (any longer and the yolk will be too hard).
12. To remove the ravioli carefully use a spoon with holes or a small hand strainer and place onto plate.
13. Spoon the cream sauce onto the ravioli, top with fresh chives, salt and pepper and enjoy!
Morgan Felt is a senior and a blogger. Felt enjoys writing about all things trendy in and out of the Robinson campus.