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Uova da Raviolo (Ravioli with an Egg Inside) Recipe

Uova da Raviolo (Ravioli with an Egg Inside)

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Average Rating:

Total Reviews: 15

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  • on February 08, 2013

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    So amazing. This was my second time making these and think I have it down pat. I didn't have any truffles, as I'm sure most people don't, so I drizzled with white truffle oil at the end of the butter saute. I also didn't use all twelve tablespoons of butter, four was enough for me, and I added sage leaves which gave the sauce an AMAZING flavor. I had left over stuffing from preparing the ravioli so I stuffed a couple portobella mushrooms and threw them on the grill with some filets. Mario, you never dissapoint!

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  • on September 15, 2012

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    A bit of a hassle but well worth it. Not a truffle fan personally, so I kick it up with sage in the butter, but nothing like cutting in to an amazing ravioli and have that lovely egg yolk run out..mmmmmm

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  • on January 03, 2012

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    Amazing! THE dish for NY's; even better than the perfectly rare Beef Wellington w/Port & Morels. Medium size eggs and won ton wrappers. Truffle oil in the filling (saved the Christmas present truffle for shaving on top 2 minutes with everything being at room temp and YES YES Brown Butter. Can't wait to make this again!

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  • on February 23, 2010

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    Cutting into the ravioli and seeing the egg yolk provides a huge WOW factor! I made this for my gourmet cooking club. I did not have truffles, so I dried cremini mushrooms to intensify their flavor and chopped them. I also do not have access to sheeps milk roccotta. This may (or may not be the reason for the overall super mild flavor. The dough was beautiful and super fun to make the pasta. I did have to roll the dough in 4 batches for manageable handling. I had a tremendous amount of dough left over (almost half. I used medium size egg yolks for filling for easier handling. I had slowly heated the butter for nearly an hour in the warm skillet and the flavor was out of this world. I'd make this again, and will add a little something to boost the flavor of the filling. I made the raviolis a couple of hours in advance; but brought them to room temp; then boiled for EXACTLY 2 minutes.

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  • on February 21, 2010

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    I haven't made this recipe yet, but I have eaten it at Mario's restaurant in Las Vegas, Carne Vino. It was served as an appetizer in a sage brown butter sauce. It blew my mind. By far one of the most incredible things I've ever eaten. There is also a Mario recipe on this site for the sage brown butter sauce which is super easy. Can't wait to try to make it myself!!

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  • on February 15, 2010

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    I made this with my sweetie for Valentine's Day and it was completely worth the time investment! I made a brown butter sauce and garnished it with cheese and crisped pancetta. It is very rich - I think serving one each as a first course is perfect - we could barely finish two each for dinner.

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  • on January 20, 2010

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    I'm going to attempt this pasta for a dinner party on Friday. On the Iron Chef episode Mario put some clear sauce on the ravioli as he was plating it. Any ideas from anyone what that may be?

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  • on January 14, 2010

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    After seeing the show of the Iron Chef White House, I too wanted to make the sweet potato ravioli that all the judges were raving about. I came across this recipe and decided to try if for myself. I didn't have fresh truffles, so I used a bit of truffle oil. Definitely and interesting texture, I would recommend not making the dough too thin, since the yolk really makes the dough really fragile. Really rich dish, I had 3 and that was plenty..

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  • on January 14, 2010

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    I substituted mushrooms for the truffles. Instead of cutting the pasta dough into circles I used strips as Anne Burrell did on the Iron Chef episode with the White House Chef. This is definitely a repeat recipe for us.

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  • on January 09, 2010

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    This is wonderful. Can Ravioli with an egg inside be made in advance. Or would the raw egg soak through?

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