Egg Ravioli

• 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)

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.

ricotta cheese, fresh basil, extravirgin olive oil, lemon rind, freshly ground black pepper, kosher salt, parmesan cheese, skins, egg yolks, egg white, fresh chives, lemon rind

Taken from www.myrecipes.com/recipe/egg-ravioli (may not work)