Leftover egg whites and yolks recipes

By Emiko Davies
Updated November 20 2014 - 10:08am, first published September 16 2014 - 11:45pm
Ugly but good: Brutti ma buoni. Photo: Emiko Davies
Ugly but good: Brutti ma buoni. Photo: Emiko Davies

Ever find yourself looking for a recipe to use up leftover egg whites or yolks? This recipe for making your own ravioli with chestnut flour uses some extra yolks because the egg whites tend to expand during cooking, making the pasta thicker. Filled pasta like ravioli should be as thin as you can get it (that double layer along the edges can get stodgy or undercooked if it's too thick), keeping the texture light and silky. The yolks also lend strength to the pasta, which is just what you need when rolling it so thin you can see your hand through the other side and filling.