Egg Ravioli *

 1/2 cup ricotta cheese

2 1/2 Tbsp chopped fresh basil

4 tsp EVOO

2 tsp grated lemon rind

1/2 tsp freshly ground black pepper

1/4 tsp kosher salt

2/3 oz Parmesan cheese, grated

16 round pot sticker wrappers

8 unbroken egg yolks

1 large egg white, lightly beaten

4 tsp chopped fresh chives

Combine ricotta, basil, EVOO, lemon rind, black pepper, salt, parmesan cheese in small bowl.  Roll each pot sticker wrapper to 4 inches in diameter.  Divide ricotta mixture into 8 portions (about 1 Tbsp each).  Place 1 portion in the center of each of 8 wrappers.  Make a well in the ricotta mix about the size of an egg yolk.  Place 1 unbroken yolk in each well.  Brush the edge of each pot sticker wrapper with egg white.  Cover each with 1 pot sticker wrapper, pressing edges firmly between your thumb and forefinger to seal ravioli tightly.  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.