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Egg Ravioli

Photo: Jennifer Causey; Styling: Lindsey Lower

Hands-on time 32 mins
Total time 32 mins

Serves 8 (serving size: 1 ravioli)

The ingredients for these delightful appetizers can easily be halved if you're serving a smaller crowd.


  • 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)

Nutrition Information

  • calories 121
  • fat 6.4 g
  • satfat 2.2 g
  • monofat 3 g
  • polyfat 0.9 g
  • protein 6 g
  • carbohydrate 8 g
  • fiber 0.0 g
  • cholesterol 191 mg
  • iron 1 mg
  • sodium 198 mg
  • calcium 78 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine first 7 ingredients in a small bowl.

  2. Roll each gyoza skin to 4 inches in diameter; set aside 8 wrappers.

  3. 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.

  4. 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.