According to Food52, egg yolk ravioli was first made in 1974 at Ristorante San Domenico in Imola, Italy, just outside Bologna in Emilia-Romagna. Chefs Nino Bergese and Valentino Marcattilii concocted a perfectly runny egg yolk on a bed of spinach and ricotta. The fact that the two chefs and their restaurant have gone on to win Michelin Stars does not mean the dish is beyond regular cooks. Uovo in raviolo is easy to make with the help of one simple tool, the pastry bag.
The process of making egg yolk ravioli is relatively straightforward. Take a long sheet of pasta dough about 1/6 of an inch thick and slice it evenly in half. Fill a pastry bag with the ricotta filling and pipe a 3-inch diameter circle every 5-inches along the dough, being sure to leave a 1/2-inch divot in the center of each circle, which is wide enough to fit an egg yolk. You can add another ricotta ring on top of the base to help support the yolk, as Serious Eats recommends. The ricotta filling acts as a nest that helps protect the yolk while the ravioli cooks, which should be for about 4 to 5 minutes in boiling water. The result is a wonderfully runny ravioli that is certain to delight. And you can sit back knowing that you made these lovely little pockets of savory goodness on your own — well done, pasta chef.