Pasta is such an art form. The soft complexity of the dough makes a delicate ravioli, as well as a sturdy fettuccine. Various shapes and sizes allow sauces to trap within their grasp, blending the melt in your mouth texture with an abundance of flavour. Uova da Raviolo is no exception.
A delicate ravioli stuffed with a raw egg yolk and ricotta mixture is an appetizer that is so easy to make and yet delightfully elegant to serve. Drenched in some brown butter and crisp sage while drowning in fine parmesan cheese, it will become a craving worthy of top honours.
By far one of my favourite dishes. I hope you enjoy it as much as I do. Buon Appetito!
Uova da Raviolo
Brown Butter Sauce: