These little beauties are crowd pleasers. Perfect for this time of year, they sing with the flavors of spring. Using prepared pasta sheets instead of making your own pasta makes these pretty simple to prepare. Of course you could always make your own pasta for these if you have the time and inclination.
You do have to be careful in your prep for these. You can’t break the yolks. They need to be intact when you put them into the ricotta “well”. The good news is that you only need to make one per person. These are LARGE ravioli. My husband calls them “gigantoli” and asked to be given credit for coining that term in this post. However, I later came up with “gianteggoli” and am not going to credit him with that little piece of genius. 🙂
You could make these even more beautiful by cutting the pasta sheets into circles instead of leaving it rectangular.
