A chef’s guide to the impressive dish

Picture provided

Darling Harbor Historic Site Sydney Pumping Station recently reopened after a slick facelift; welcome locals to enjoy its range of craft beers, new wine cellar and brilliantly updated menu. I was lucky enough to be invited to visit the place when it reopened and while the whole dining experience was outstanding, one menu item that stood out was the egg yolk raviolo.

So much so that I stopped the room chef Anthony Kirk down the hall to ask how he and his team pulled off such a perfect, egg flowing in the center of their ravioli. He was kind enough to share his manufacturing secrets with us, which I can now pass on to you.

Egg raviolo recipe from Chef Athony Kirk of Pumphouse Sydney
Pumphouse Sydney chef Anthony Kirk shares his egg raviolo recipe. Picture provided

While it’s a real treat to dine on the entire menu at Pumphouse, which they recommend you enjoy in some kind of family sharing style (the best way to eat, if you ask me), it’s also pretty fun to try an impressive dish at home.

So here’s Kirk’s recipe for egg yolk raviolo. Prepare yourself: it’s a bit complicated and there are four segments to master (the dough, the ricotta, the whole raviolo and a gin butter sauce), but I trust you! Let’s look at this.

Egg yolk ravioli Recipe

egg ravioli recipe
Pumphouse Sydney’s egg ravioli recipe. Picture provided

By: Anthony Kirk, Sydney Pumping Station

How to make pasta dough

What you will need:

  • 300g double 00 flour – sifted
  • 1 teaspoon of salt
  • 1 tbsp. extra virgin olive oil
  • 4 whole eggs
  • 3 egg yolks


  1. Place all ingredients in a food processor and blend until the dough comes together. If you don’t have a food processor, mix the salt and flour together. Place the flour on the bench and create a well in the middle. Place the eggs and olive oil in the middle of the well and whisk with a fork. Gradually add the flour and egg together.
  2. Once the dough is formed, knead the dough by hand until it becomes smooth. Knead the dough into a ball and wrap it in cling film. Place the dough in the fridge and let it rest for 1 hour. (if the dough is too sticky, do not hesitate to sprinkle it with flour, while kneading).
  3. Take your dough out of the fridge and cut it into 4 equal pieces. While you’re using one of the dough pieces, wrap the other 3 in cling film so they don’t dry out.
  4. Using a pasta maker, turn it to the widest setting first and prepare to roll out the dough.
  5. Roll the dough twice through the rollers of the pasta machine.
  6. Fold the edges to create a rectangle and dust with flour if the dough sticks. Bake the dough again. Reduce the thickness to the next lowest setting each time you pass the dough. Repeat this process, until you get an almost transparent consistency. (Sprinkle with flour as needed and remember to always pass the dough twice on each setting).

How to make herb ricotta

What you will need:

  • 1 kg of ricotta
  • 1 lemon, juice and zest
  • ¼ bunch of parsley
  • ¼ bunch of mint
  • Salt and pepper


  1. Finely chop the parsley and mint
  2. Zest and juice of 1 lemon
  3. Add to the ricotta, mix well and season to taste.
  4. Transfer to a piping bag

How to make the egg yolk ravioli recipe

Pumphouse Sydney’s egg raviolo recipe. Picture provided.

What you will need:

  • pasta dough recipe (above)
  • herb ricotta recipe (above)
  • Egg yolks
  • Egg washing


  1. Once you have rolled out your sheet of dough, cut out circles using a cookie cutter.
  2. Brush half of the circles with egg wash and leave the other half as is.
  3. Pipe the ricotta with herbs on the disk of egg-washed pasta in the shape of a circle.
  4. Carefully separate an egg and place the yolk in the middle of the ricotta.
  5. Place the remaining pasta disc on top and seal carefully with your fingers.

How to make gin butter sauce

What you will need:

  • 300ml Cuthill lost phoenix gin
  • 1 Eschallot
  • 1 clove of garlic
  • 200g Butter
  • 2 sprigs of lemon thyme
  • ½ lemon juice
  • 2 sprigs of mint
  • 2 sprigs of parsley
  • Salt and pepper to taste
  • pinch of sugar
  • Tasmanian black truffle


  1. Place a pot of salted water on the stove and bring to a boil
  2. Immerse your ravioli in the pan of water and cook for 2-3 minutes
  3. In a separate saucepan, add a drizzle of oil and sweat the shallot, garlic and thyme.
  4. Add the gin and reduce by 1/3
  5. Gradually add the butter until it thickens
  6. Gently remove the ravioli and place them in the pan
  7. Season the sauce with salt, pepper, sugar and lemon juice
  8. Freshly picked mint and parsley finishing sauce
  9. For the plate, place the ravioli on your serving platter and pour the sauce over them.
  10. Grate parmesan cheese and fresh black truffles on top
  11. Finish with extra virgin olive oil

If you try this egg yolk raviolo recipe, let us know how you do in the comments below!

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