How to Cook Raviolo al Uovo Like an Italian (with Chef Gabe Bertaccini) 🇮🇹🥚

How to Cook Raviolo al Uovo Like an Italian (with Chef Gabe Bertaccini) 🇮🇹🥚

Posted by By Food Network 1 minute Ago 6 Min Read

How to Cook Raviolo al Uovo Like an Italian (with Chef Gabe Bertaccini) 🇮🇹🥚

Introduction
Step into the charming world of Italian cuisine with Chef Gabe Bertaccini as he guides you through the exquisite process of making Raviolo al Uovo. This beautiful pasta dish features delicate parcels that hold a creamy ricotta filling and a perfectly runny egg yolk at their center. When you cut open these heavenly ravioli, the yolk flows out, creating a luscious sauce that pairs perfectly with the pasta. To elevate this Italian classic, Chef Gabe also shares a vibrant Blood Orange Granita, making for a meal that is both elegant and unforgettable.

Ingredients

For the Pasta Dough:

  • 2 cups all-purpose flour
  • 3 large eggs
  • A pinch of salt

For the Cheese & Egg Filling:

  • 1 cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • 4 egg yolks (for filling)

For the Sauce:

  • ½ cup unsalted butter
  • A handful of fresh sage leaves
  • Additional Parmesan cheese for serving

For the Blood Orange Granita:

  • 2 cups blood orange juice
  • ½ cup granulated sugar
  • Optional: Prosecco or whipped cream for serving

Instructions

Making the Pasta Dough:

  1. Combine Dough Ingredients: In a large mixing bowl, combine flour, eggs, and a pinch of salt. Mix until a rough dough begins to form.
  2. Knead the Dough: Transfer the dough onto a floured surface and knead for about 10 minutes, or until smooth and elastic.
  3. Rest the Dough: Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Preparing the Cheese & Egg Filling:

  1. Make Cheese & Egg Filling: In a mixing bowl, combine ricotta, Parmesan, salt, and pepper. Mix until smooth.
  2. Transfer to Piping Bag: Fill a piping bag with the creamy cheese mixture, ready for piping onto the pasta.

Assembling the Ravioli:

  1. Run Dough Through Pasta Machine: Divide the dough into quarters and flatten one piece slightly. Pass it through a pasta machine, gradually thinning it out until you achieve your desired thickness. Repeat with remaining dough.
  2. Prep Sheets with Pasta Cutter: Lay the pasta sheets flat on a clean surface, ready for filling.
  3. Pipe Cheese Mixture onto Sheets: Using the piping bag, pipe small mounds of cheese filling onto one pasta sheet, leaving space between each mound.
  4. Add Egg Yolk to Piped Mixture: Carefully place an egg yolk on top of each mound.
  5. Bind Together Pasta Sheets with Egg Wash: Brush the edges of the sheet with egg wash, then gently place another sheet on top, sealing around the filling.
  6. Drape Second Sheet on Top & Shape with Cutter: Use a pasta cutter to shape and cut the ravioli, ensuring a good seal.

Cooking the Ravioli:

  1. Boil Water with Salt: In a large pot, bring salted water to a rolling boil.
  2. Melt Butter with Sage for Sauce: In a separate pan, melt butter and add fresh sage leaves, letting it simmer until the sage is fragrant.
  3. Add Ravioli into Boiling Water: Carefully add the ravioli to the boiling water and cook for about 3-4 minutes or until they float to the surface.
  4. Add Ravioli to Sauce: Gently transfer the cooked ravioli into the butter and sage sauce. Toss it lightly to coat.
  5. Plate and Top with Parmesan: Serve the ravioli on plates, drizzling the sauce over the top and finishing with freshly grated Parmesan.

Preparing the Blood Orange Granita:

  1. Combine Blood Orange Juice with Sugar: In a bowl, whisk together blood orange juice and sugar until dissolved.
  2. Transfer to Pan & Place in Freezer: Pour the mixture into a shallow dish and place it in the freezer.
  3. Scrape Mixture After 45 Minutes: After 45 minutes, scrape the mixture with a fork to loosen it.
  4. Repeat: Continue to freeze and scrape every 30 minutes until the granita is fluffy and aerated.
  5. Add Optional Prosecco or Whipped Cream: For an extra luxurious touch, serve with a splash of prosecco or a dollop of whipped cream.

Final Tasting
Indulge in the decadence of your Raviolo al Uovo paired with the refreshing Blood Orange Granita. Chef Gabe has shown you how to take simple ingredients and turn them into a culinary masterpiece that’s sure to impress. So grab your apron and get cooking—you’ll be enjoying a slice of Italy right in your own kitchen!

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Video “How to Cook Raviolo al Uovo Like an Italian (with Chef Gabe Bertaccini) 🇮🇹🥚” was uploaded on 07/12/2026 to Youtube Channel Food Network

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