Violet’s Invisible Egg Yolk Ravioli
6 sheets fresh lasagna noodles 6 large EGGS, yolks and whites separated 5 oz. fat-free ricotta cheese, drained 1/4 cup basil, chopped 2 Tbsp. Pecorino cheese, grated and divided Pinch salt Pinch pepper 1/4 cup olive oil 3 Roma tomatoes, diced
Yields: 6 servings
- Nutritional Information
Serving size: 1/6 of recipe
Total fat: 14 g
Saturated fat: 3 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 8 g
Cholesterol: 191 mg
Sodium: 188 mg
Protein: 11 g
Sugar: 1 g
Carbohydrates: 15 g
Vitamin A: 97 mcg
Vitamin D: 1 mcg
Folate: 76 mcg
Calcium: 90 mg
Iron: 1.5 mg
Potassium: 192 mg
Choline: 152 mg
This recipe is an excellent source of protein and choline and a good source of vitamin A.
Using a 4” biscuit cutter, CUT 12 pasta disks and KEEP moist under wet towel.
MIX together ricotta cheese, 2 tablespoons of basil, 1 tablespoon of Pecorino.
PLACE 6 pasta disks on a board. FILL a tablespoon with ricotta mixture and PLACE in middle of disks, leaving room around the edges to seal the ravioli. MAKE a deep “nest” in the middle of the mixture to hold the egg yolk.
GENTLY PLACE an egg yolk into each ricotta nest. BRUSH egg white around the edges of the bottom pasta disk and COVER with another pasta disk. USE a fork to CRIMP the edges of the disk, making sure it is sealed. Be careful not to break the egg yolk.
FILL a low sauté pan with just enough water to cover the ravioli and bring to a simmer. GENTLY PLACE ravioli in the pan using a slotted spoon and COOK for about 1 minute. REMOVE carefully and SET on a plate.
In a small sauce pan HEAT olive oil, tomatoes and remaining basil until just hot. DRIZZLE olive oil mixture over ravioli, SPRINKLE with remaining Pecorino and SERVE immediately.
Fresh, ready-to-use lasagna noodles work best in this recipe.