*Adapted from a recipe in Cooking Light Magazine
Directions for Pasta:
1. Combine the first 8 ingredients in a bowl until well combined.
2. Roll each gyoza skin into a round 4 inches across.
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 ½ minutes or until dough is cooked and yolk is cooked but still runny. Remove each ravioli with a slotted spoon to a small plate.
5. Place a spoonful of marinara on a plate. Top with 2-3 Raviolis. Top raviolis with a touch more sauce. Garnish with Arugula, basil and shaved parmesan and serve with a crusty crostini for dipping into egg.
Directions for Sauce:
1. Heat a saucepan on medium-high heat. Add olive oil and garlic, and saute garlic, turning gently, until it starts to turn golden on all sides. Be careful not to burn the garlic, or the sauce will taste bitter. If this happens, discard and start again.
2. Add the tomatoes, salt, water, sugar, butter, and red pepper flakes. Lower the heat, and simmer for 25 minutes.
3. If the sauce is too thick, add water, ¼ cup at a time. You don’t want it watery, but you do want it to have a silky consistency.