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Egg Ravioli

This egg ravioli looks like something from a fancy Italian restaurant, but surprise—it’s secretly super doable at home. With creamy ricotta, bright lemon zest, and that golden runny yolk center, this is the kind of dish that makes you look way more impressive than you actually worked for.
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Prep Time 15 minutes
Cook Time 3 minutes
Course Main Course
Servings 2

EQUIPMENT (PAID LINKS)

Ingredients
  

  • ½ cup ricotta cheese
  • 2 tablespoons finely chopped fresh parsley
  • ½ teaspoon black pepper
  • 2 teaspoons lemon zest
  • 3 tablespoons grated Parmesan cheese
  • 4 large eggs separated
  • 8 pot sticker wrappers
  • 2 teaspoons chopped chives

Instructions

  • Prepare Filling: In a mixing bowl, combine ricotta cheese, chopped parsley, black pepper, lemon zest, and Parmesan cheese. Mix until smooth and creamy.
  • Separate Eggs: Carefully separate the eggs, placing yolks in individual small bowls to keep them intact. Reserve the egg whites for sealing.
  • Prepare Wrappers: Lay 4 pot sticker wrappers flat on a clean work surface.
  • Add Filling: Spoon a small amount of ricotta mixture onto each wrapper and gently spread it into a ring shape, leaving a well in the center.
  • Add Yolks: Carefully place one egg yolk into the center of each ricotta ring.
  • Seal Ravioli: Lightly brush the edges of each wrapper with egg whites. Place another wrapper on top of each, pressing around the filling to seal tightly and remove any air pockets.
  • Heat Water: Bring a pot of water to a gentle simmer over medium heat (not a rolling boil to avoid breaking the ravioli).
  • Cook Ravioli: Carefully lower the ravioli into the water and cook for about 2 to 3 minutes, until the wrappers are tender but the yolks remain soft.
  • Remove and Serve: Use a slotted spoon to gently remove the ravioli and transfer to plates.
  • Garnish: Sprinkle with chopped chives and a pinch of black pepper if desired. Serve immediately while the yolk is still runny.