Eggcellent Ravioli


Emily Hung

Thomas Kamm (12) cooks the beef slices in a pan, an ingredient to create the sauce. Due to excess oils, Kamm wipes the pan with a paper towel.

Senior Thomas Kamm first learned to make egg yolk ravioli when he watched MasterChef on FOX.

Check out the video to watch him prepare the dish at home in his kitchen.

Step 1: Pasta


  • 95 grams of flour per egg (recipe scales well)


  • Measure flour and create a well (crater)
  • Crack eggs into the well
  • Use a fork to beat the eggs, then beat flour into the eggs until it becomes too thick to use the fork
  • Use your hands to finish incorporating the flour into the egg mixture
  • A dough should start to form, and it is ready when it is no longer sticky
  • Cover with plastic food wrap and place in the fridge for 20 minutes

Step 2: Filling


  • 1/3 cup shredded parmesan cheese
  • 1 cup whole milk ricotta
  • Salt and pepper to taste
  • Chopped Italian parsley (optional)


  • Mix all ingredients in a small bowl and place in a plastic bag
  • Cut off a corner (about a 2-cm hole) and set aside for later use

Step 3: Sauce


  • 1/2 stick butter
  • 4 sage leaves
  • 3 pieces of cooked bacon


  • Chop bacon and sage leaves into small pieces
  • Place butter in a pan on medium-low heat. It should melt and begin to brown after a few minutes
  • Stir occasionally
  • When brown, add bacon and sage. It might foam up, so stir and turn off the heat

Step 4: Ravioli


  • Pasta (from refrigerator)
  • Filling
  • Sauce
  • Pasta roller or rolling pin
  • Small bowl of flour
  • Eggs
  • Small bowl or cup (~3.5 inches in diameter)


  • Take a chunk of pasta dough and put it through the pasta roller until it goes through the thinnest setting, or use a rolling pin to roll the dough into a neat sheet
  • Cut two large squares of dough out of the pasta sheet
  • Set one of them on a floured surface (cutting board, counterboard or plate)
  • Pipe a small circle of the ricotta filling onto the center of the square
  • Place an egg yolk into the center of the piped filling, and place the other pasta square on top
  • Press down the dough and try to get rid of excess air
  • Using a small bowl or cup, cut a circle out of the pasta
  • Carefully take the ravioli off the cutting board and place in boiling water for 3 minutes and 30 seconds for a runny yolk. Or, 4 minutes and 20 seconds will produce a soft yolk with no runniness (might vary slightly)
  • Top with the brown butter bacon sage sauce and serve

Tips From the Chef

  • Put on water to boil before making pasta because it will take a while
  • Salt boiling water generously
  • Keep surface floured so the dough does not stick and the ravioli does not break