Hands-on Time
32 Mins
Total Time
32 Mins
Yield
Serves 8 (serving size: 1 ravioli)
Photo: Jennifer Causey; Styling: Lindsey Lower

How to Make It

Step 1

Combine first 7 ingredients in a small bowl.

Step 2

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

Step 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.

Step 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.

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