Look! Ravioli with an Egg Yolk Inside

How simple and elegant- a single egg yolk nestled into a ravioli shell. If you're into homemade pasta and have steady hands, it certainly makes for a pretty presentation when you cut into the ravioli filling and a fresh, sunny egg yolk comes out.

We saw this on Martha Stewart's TV show last week; it's from the chef of the Bedford Post restaurant in Bedford, NY. And in case you think eating an entire bowl of egg yolks sounds too rich, read on. It's served in an interesting way...

Each portion is served as a trio, with three ravioli strung together, each with a different filling. The egg yolk is in the middle, but there's a ricotta filling on one side and a spinach on the other. So you have other complementary flavors on the plate and aren't eating a huge share of eggs.

The process is not easy. It didn't look that way on television and doesn't read that way in the recipe. But the hardest part is definitely rolling out the pasta and getting the egg yolk to stay put without breaking. The other two fillings are fairly straightforward. And the sauce is a simple brown butter.

If you're adventurous, it looks delicious.

• Get the recipe: Soft Farm Egg Ravioli, from Martha Stewart

(Image: MarthaStewart.com)

Comments (5)

I'm usually adventurous with food, but this somehow repulses me.

This type of ravioli is quite popular at Chicago restaurants. It's funny, some critics think that restaurants are ripping each other off, as if one place invented the dish and the other did not--when in reality, like most things, it's already been done 1000 times over.

I say, something this good is worth repeating over and over again. And everyone has their own special take on it.

This would be a great way to take advantage of the richest farm egg.

I made something similar last year and it wasn't too difficult, believe it or not. What helped was cradling the egg yolk in a ricotta mixture; the yolk stayed put, and the flavors really complemented each other.

http://chimeraobscura.com/mi/leftovers-schmeftovers/

sounds like you could achieve the same flavor much more easily by just cracking an egg over hot pasta.

Michael Symon did this a while ago on Iron Chef. Ruhlman blogged about it shortly after.