Main, Veggie

Egg Yolk Ravioli With Artichokes

egg yolk raviolo shemesh kitchen

This egg yolk ravioli recipe is for the passionate home chefs! It’s a bit tricky and requires a lot of steps, but it’s totally worth the effort.

If there is one dish regular boring people (like Sophia) associate with high cuisine, it’s the egg yolk raviolo. She kept annoying Uri until he finally agreed to make some.

If there is one dish regular boring people (like Sophia) associate with high cuisine, it’s the egg yolk raviolo. She kept annoying Uri until he finally agreed to make some.

Uri’s first encounter with Egg yolk raviolo was as a teenager. When his older sister, who was a restaurant critic at the time, told about the most fantastic dish she’s ever had: a crab raviolo with a liquid egg yolk center. He never actually tried the original dish, but he immediately made his own version and played a bit with the recipe. First, it was mushrooms and egg, then, at one point, butternut squash and even lobster and white truffle for a fancy Sylvester party. But when Sophia mentioned it, it was time for a re-reinvention.

So, as usual with us, a last-minute improvisation turned into this simple fancy wonder.

We kinda got inspired by classic artichoke and spinach dips, but we made it way fancier. Artichoke inside and out, saffron pasta dough, wilted spinach for good measure. It’s everything a girl wants.
You can use this recipe as building blocks for a million different things. The pasta dough is infused with saffron, but you can get creative and try dried porcini instead. The braised artichokes can be seared and made into a beautiful salad (recipe coming soon). The artichoke cream can be used as a base in a fish dish or served cold with a nice tomato salad. So yes, it is a little more elaborate and fancy looking, but you can use whatever bit you want of it, and true happiness will come to you.

egg yolk raviolo shemesh kitchen

Egg Yolk Ravioli With Artichokes

Print Recipe
Super fancy, super yum, super impressive. For the advanced home cook.
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Servings 4

Equipment

  • pasta machine
  • blender

Ingredients

Pasta Dough:

  • * you will end up with some left over pasta dough, but making less is almost a shame. You can roll out the rest for lasagna or cut it into tagliatelle etc…
  • 300 g pasta flour type 00 1⁄2 tsp salt
  • 5 egg yolks
  • 200 g water
  • a pinch of saffron

Artichokes:

  • * We used frozen artichoke hearts as they are very good and relatively cheap, but possibly not super easy to find, you can use ones from a glass (in water not in oil), or fresh ones if you can spare the time and money.
  • 6 artichoke hearts
  • 2 shallots sliced thin lengthways
  • 2 sprigs rosemary
  • 1 pinch saffron
  • 1 garlic clove crushed
  • 1 small piece of fennel can be the stalks or outer layer reserved from another use
  • 1 tbsp capers
  • 2 anchovies
  • 2 cl Pernot
  • 100 ml white wine
  • olive oil to taste
  • salt
  • reserved saffron water from pasta

Ravioli:

  • pasta dough we made before
  • ravioli filling we made before
  • 4 egg yolks
  • salt and pepper to taste

To Finish:

  • 4 handfull spinach
  • 4 tbsp butter
  • splash of olive oil 
  • saffron-artichoke braising liquid  we made before
  • 4 braised artichoke hearts we made before

Instructions

Pasta Dough:

  • First, simmer the water and saffron, and let it infuse and reduce by half. Let it cool down, measure 60g for the pasta, and keep the rest for the sauce.
  • Make a mound of flour with a dent in the middle. Pour in the egg yolk, saffron reduction, and salt. Using a fork, slowly mix in the flour into the egg mix, when dough is starting to form, switch to kneading with your hands. The dough will be quite dry, that is a good thing! Continue working it for about 10 minutes, until fully combined and can be pressed into a disc. If the dough is still super dry, you can get the tips of your fingers wet and work that into the dough. Don’t be tempted to add much more water, it should be very firm.
  • Wrap it in cling film and let rest in the fridge for at least 30 minutes.

Artichokes:

  • Saute the shallots, garlic, capers, anchovy, and rosemary in olive oil, until the shallots get blond and quite soft.
  • Add the artichoke and let them get some color, but be careful not to let the garlic of shallots get too brown.
  • Add Pernod and saffron and reduce. Add white wine and reduce by half. Give it a taste, if it still tastes too alcoholic or like ‘raw’ wine, let it reduce a ba bit longer.
  • Remove the artichokes and strain the braising liquid into a bowl. Reserve the braised liquid and set aside. Sear 2 artichokes in a medium pan, about 2 minutes on each side. Remove the artichokes from the pan and cut them in 4-6 pieces.
  • Blend the other 4 with a splash of the braising liquid, until you get a smooth puree. That’s your ravioli filling! Let the puree cool down before filling the pasta.

Ravioli:

  • Roll out dough thinly using a pasta machine or a rolling pin. Cut sheet into (roughly) 30cm long pieces.
  • Lay one sheet of pasta dough onto your worksurface and pipe or spoon the artichoke into circles (roughly egg yolk sized). Make sure to leave enough space between the circles. Carefully pour in the egg yolks into each circle, season each yolk with a bit of salt and pepper.
  • Wet the dough around the circles with your fingers. Place a second sheet of pasta on top, pressing down between the fillings. Cut into squares (alternatively, use a ring cutter to cut around each circle to form round ravioli…).

To Finish:

  • Depending on how big your pan is, you'll have to work in batches. Don't overcrowd the pan.
    Add the butter and the reserved braising liquid to a pan, bring it all to a boil while swirling the pan so the butter will evenly melt into the liquid. Add the spinach into the pan and let it wilt.
  • At the same time, you can add the ravioli into a large pot of salted boiling water. Don’t let it boil hard as they are quite fragile. Use a slotted spoon to keep them from sticking to the bottom or to each other. Let boil for 3 minutes.
  • After your spinach has wilted, push it to the side of the pan, and add your ravioli. Let them swim in the sauce for an additional minute.
  • To plate, place one raviolo on each plate, 3-4 pieces of artichoke, some spinach, and a couple of spoonfuls of sauce.

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