Fresh, ready-to-use lasagna noodles work best in this recipe.
- 6 large eggs
- 6 sheets of fresh lasagna noodles
- 5 Ounces fat-free ricotta cheese, drained
- 1/4 Cup basil, chopped
- 2 Tablespoons pecorino cheese, grated and divided
- 1 Pinch of salt
- 1 Pinch of pepper
- 1/4 Cup olive oil
- 3 roma tomatoes, diced
Using a 4” biscuit cutter, cut 12 pasta disks and keep moist under a wet towel.
Mix together ricotta cheese, 2 tablespoons of basil, 1 tablespoon of Pecorino.
Place 6 pasta disks on aboard.
Fill a tablespoon with ricotta mixture and place in middle of disks, leaving room around the edges to seal the ravioli.
Make a deep “nest” in the middle of the mixture to hold the egg yolk.
Gently place an egg yolk into each ricotta nest.
Brush egg white around the edges of the bottom pasta disk and cover with another pasta disk.
Use a fork to crimp the edges of the disk, making sure it is sealed.
Be careful not to break the egg yolk.
Fill a low sauté pan with just enough water to cover the ravioli and bring it to a simmer.
Gently place ravioli in the pan using a slotted spoon and cook for about 1 minute.
Remove carefully and set on a plate.
In a small saucepan heat olive oil, tomatoes and remaining basil until just hot.
Drizzle olive oil mixture over ravioli, sprinkle with remaining Pecorino and serve immediately.