Salt & Wind Travel

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 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.
5 from 1 vote
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 4 Servings
Calories 1600 kcal


For The Ravioli:

  • 1 recipe Basic Egg Pasta Dough
  • Fresh flat-leaf parsley leaves for pasta
  • Semolina flour

For The Filling:

  • 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
  • Freshly ground black pepper
  • 20 quail eggs yolks
  • 1 large chicken egg whisked with 2 tablespoons water

For The Beurre Blanc:

  • 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
  • Freshly ground black pepper


  • For The Ravioli Dough: 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.
  • For 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.
  • For 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.
  • 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 ravioli.
  • Cook The Ravioli: 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 and top with a spoonful of the beurre blanc.



Serving: 1 servingCalories: 1600kcalCarbohydrates: 62gProtein: 28gFat: 139gSaturated Fat: 77gPolyunsaturated Fat: 8gMonounsaturated Fat: 41gTrans Fat: 2gCholesterol: 769mgSodium: 1156mgPotassium: 400mgFiber: 4gSugar: 4gVitamin A: 4297IUVitamin C: 10mgCalcium: 393mgIron: 6mg
Keyword Homemade Pasta
Tried this recipe?Mention @saltandwind or tag #swsociety!

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