Photo: Jennifer Causey

These gorgeous ravioli come together easily thanks to pot sticker wrappers, which are made with the same ingredients as pasta dough. Just wait till you cut in and taste how good this appetizer is.

December 14, 2016

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

Ingredients
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)

Preparation

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.

Serves 8 (serving size: 1 ravioli) 
Calories 121 Fat 6.4 g (Satfat 2.2 g; Monofat 3g; Polyfat 0.9g) Protein 6g; Carbohydrate 8g; Fiber 0.0g; Cholesterol 191mg; Iron 1mg; Sodium 198mg; Calcium 78mg; Sugars 1g