Foodie’s recipe for egg yolk ravioli wows millions as many say it’s the ‘prettiest dish’

Serves 2-3, takes 90 minutes 


For the pasta:

180g flour, plus more for dusting

20g semolina

Johnny shared his now-viral recipe on TikTok (pictured), where close to two million people viewed it

Two whole eggs

2 cups of mixed herbs (basil, sage and parsley) de-stemmed

For the filling:

Six large egg yolks (save the whites for an omelette)

100g wilted spinach (finely chopped)

200g ricotta

Half a lemon

Pinch of pepper

Pinch of ground nutmeg

Salt to taste

To finish:

Drizzle of olive oil

Parmesan to your liking  


1. Weigh out 180g of flour and 20g of semolina flour.

2. Make mound of flour on work surface and make a well with the egg.

3. Crack two whole eggs into well.

4. Gently mix egg mixture and slowly incorporate flour.

5. Once incorporated, knead for 15 minutes.

6. Cover in cling and place in fridge for one hour.

7. Place spinach in a pot of boiling water for two minutes. Remove from water, drain and press with a paper towel. The spinach will still be quite wet, that’s okay, just finely chop and add to a mixing bowl along with the ricotta, lemon juice and zest, pepper, ground nutmeg and salt.

8. If you don’t have a piping bag, use a ziplock bag by folding it diagonally and using sticky tape to secure it. Fill the bag with the ricotta filling and set aside in the fridge.

9. The herbs that are going to be laminated in the pasta need to be de-stemmed and inspected so that only the smaller and thinner ones are used. If they are too thick they can break through the pasta.

10. Fill a large pot with water, add salt and bring to a gentle boil Remove pasta dough ball from fridge and cut in half.

11. Roll out dough with a rolling pin and pass it though a pasta machine until it’s at its lowest setting. Repeat with the other dough ball.

12. Lay out both sheets of pasta and arrange the herbs onto one in a nice pattern. Place other sheet of pasta on top and gently roll over with a rolling pin.

13. Change pasta machine settings to four notches from the thinnest and work sheet through. After it has gone through once, cut sheet in half. One will be the top and the other will be the bottom. Work both through the machine again until you get to the thinnest setting.

14. Break six eggs into a bowl making sure that the yolks don’t break. Cut tip off piping bag and pipe six circles along one of the sheets. It helps to start at each end and work towards the middle so that you have even spacing.

15. Using an egg wash brush, gently dip into bowl of eggs, utilising the whites to create a wash around each of the ricotta circles. You can use a finger if you don’t have a brush.

16. Gently pick up each egg yolk, leaving the whites to drain back into the bowl through your fingers and place into each of the ricotta circles. Cover bowl of egg whites with cling film and put in fridge for an omelette tomorrow morning.

17. Gently place second sheet of pasta over the one with the filling, and press down to ensure sheet has attached. Cut out each ravioli with a cookie cutter and place on well dusted tray. Without crowding the pot of boiling water cook the ravioli for three minutes each or until your liking.

18. Finish with a drizzle of olive and Parmesan.

Source: Date Night Cooking