Raviolo all’uova is “a single raviolo with a ricotta and spinach nest and a raw egg yolk that when boiled and lightly fried in butter cooks gently but remains tender and gooey, adding a luscious creamy texture that balances the freshness of the cheesy next and earthiness of the brown butter sauce” (as excellently described here).

Koen and I saw this dish for the first time on an episode of Mind of a Chef featuring Gabrielle Hamilton. We knew immediately this was a dish we had to make! So, so, so delicious!