Egg Ravioli

Name: Egg Ravioli
Ingredients: 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)

12 ingredients

4 steps

Ingredients

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)

Directions

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.