I find weekends to be a great time to try out new recipes, so heading into Friday, I found this egg ravioli recipe I can’t wait to make. (They’re easier than they sound!)
- 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)
Combine first 7 ingredients in a small bowl.
Roll each gyoza skin to 4 inches in diameter; set aside 8 wrappers.
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.
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.