Salt & Wind Travel

Salt & Wind Travel

Poached Yolk-Stuffed Ravioli Recipe

Poached Yolk-Stuffed Ravioli Recipe

I had this amazing pasta dish at L’Atelier de Joël Robuchon: just four ravioli. As I cut one open, I was delighted to see a yolk run out. It was instantly memorable, and the yolk gave a creamy texture to the pasta. We’ve added herbs to the pasta dough in our version, an easy way to transform it from plain to stunning. – Teri

Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

poached yolk stuffed ravioli v medium
Poached Yolk-Stuffed Ravioli Recipe

Poached Yolk-Stuffed Ravioli Recipe

A recipe for decadent ravioli stuffed with egg yolks and inspired by a meal L’Atelier de Joël Robuchon.
No ratings yet
Prep Time 45 mins
Total Time 45 mins
Servings 4 Servings


  • 1 recipe Basic Egg Pasta Dough
  • Fresh flat-leaf parsley leaves for pasta
  • Semolina flour
  • 1/2 cup whole milk ricotta cheese
  • 1/4 cup Mascarpone cheese at room temperature
  • 1 medium egg yolk lightly beaten
  • 3 tablespoons grated Parmesan cheese plus more for garnish
  • 1 tablespoon minced fresh thyme
  • 2 teaspoons thinly sliced fresh chives
  • 1 clove garlic minced
  • Kosher salt and Freshly ground black pepper
  • 1 (750 ml) bottle Pinot Grigio wine
  • 4 fresh thyme sprigs plus a few more leaves for garnish
  • 2 cups heavy cream
  • 1 cup cold unsalted butter cut into cubes
  • Grated zest and juice of 1 orange plus more zest for garnish
  • Grated zest and juice of 1 lemon plus more zest for garnish
  • Kosher salt and Freshly ground black pepper
  • 20 quail eggs yolks
  • 1 large chicken egg whisked with 2 tablespoons water


  • On a lightly floured work surface, roll out the pasta dough into a paper-thin sheet about 12 inches long and 24 inches wide. Cut the sheet lengthwise into strips 6 inches wide. You should have 4 strips. Top one-third of the strips with 2 rows of parsley leaves. Top each parsley-topped strip with a plain pasta strip.
    Roll out the stacked strips until they are paper-thin and the parsley leaves are encased in the dough. Gently toss the pasta with semolina and cover with plastic wrap until ready to use.
  • To make the filling, combine the ricotta, mascarpone, egg yolk, Parmesan, thyme, chives, and garlic in a bowl and mix well. Season with salt and pepper and set aside.
  • To make the beurre blanc, combine the wine and thyme in a saucepan and bring to a simmer over medium heat. Simmer for 12 to 15 minutes until reduced to 2⁄3 cup. Stir in the cream and continue to simmer until reduced to 1 cup. Whisk in the butter, a few cubes at a time, until all of it has been incorporated. The sauce should thicken enough to coat the back of a wooden spoon. Add the orange and the lemon zest and juice, mixing well, and season with salt and pepper. Set aside and keep warm in a water bath until ready to use.
  • To fill the ravioli, lay the pasta strips flat on a work surface and brush away any excess semolina. Place tablespoon-sized dollops of filling every 2 inches along the length of two strips, making 12 mounds in all. Using the back of a teaspoon, create a hollow in each mound of filling and carefully place a quail yolk in each hollow.
    Brush the egg and water mixture on the dough surrounding each mound. Carefully lay a second pasta strip over the top and gently press around each mound to release any air bubbles and seal the ravioli. Center a 2-inch round cutter around each mound to cut out the ravioli. You should have 20.
  • Fill a large stockpot three-quarters full of salted water and bring to a boil over high heat. Gently slide the ravioli into the boiling water and cook at a gentle boil for 3 minutes, just enough to cook them through; the pasta will become opaque. Using a slotted spoon, retrieve the ravioli and divide them evenly among 4 plates.
Keyword Homemade Pasta
Tried this recipe?Mention @saltandwind or tag #swsociety!

This post may contain affiliate links. Please refer to our privacy policy.

About The Author

Leave a Comment

Your email address will not be published.

Recipe Rating


We'll help you taste Italy Mexico California Hawaii Mexico France Spain the world

We specialize in food-focused experiences in the most interesting culinary regions of the world.

We host trips to Italy and Mexico to the regions of Lombardy, Mexico City, and Oaxaca.

Our services are tailored to meet your needs and make sure you make the most of your trip.