If you’re throwing an Easter soirée or you’re feeling like being a little indulgent one evening, why not whip up this super easy, utterly delicious Egg Ravioli appetiser? Or make a whole batch and have them for your main, no judgement here!
There are a number of way’s you can make these little pockets of sunshine, if you’re a Pasta aficionado then feel free to make your own Ravioli sheets, or if like us, you find that thought a little daunting, you can buy Orgyoza Skins (pot sticker wrappers), available from most supermarkets, get some here from Sainsbury’s.
In need of an Easter Treat? Us too, check out our Easter Sale here for a pick me up!
- 1/2 cup fat-free ricotta cheese
- 2 1/2 tablespoons chopped fresh basil
- 4 teaspoons extra-virgin olive oil
- 2 teaspoons grated lemon rind
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 2/3 ounce Parmesan cheese, grated
- 16 round gyoza skins (pot sticker wrappers)
- 8 unbroken egg yolks
- 1 large egg white, lightly beaten
- 4 teaspoons chopped fresh chives
- Grated lemon rind (optional)
1. Combine first 7 ingredients in a small bowl.
2. Roll each gyoza skin to 4 inches in diameter; set aside 8 wrappers.
3. Divide ricotta mixture into 8 portions (about 1 tablespoon each). Place 1 portion in the center of each of 8 skins. Make a well about 1 1/2 inches wide (about the diameter of a large egg yolk) in the center of each portion using the back of a tablespoon. Place 1 yolk (without breaking) in each well. Brush the edge of each gyoza skin with egg white. Cover each with 1 reserved gyoza skin, pressing edges firmly between your thumb and forefinger to seal ravioli tightly.
4. Bring a large pot of water to a gentle boil; carefully drop each ravioli into water. Cook 2 1/2 minutes or until dough is cooked and yolk is cooked but still runny. Remove each ravioli with a slotted spoon to a small plate. Sprinkle with chives and additional lemon rind, if desired. Serve immediately.