Egg yolk raviolo
Egg yolk raviolo (uovo in raviolo) is a luxurious Italian pasta dish from Tuscany, featuring a single, large raviolo that encases a whole, runny egg yolk, typically nestled in a filling of ricotta and spinach. It's carefully cooked so the yolk remains perfectly liquid, creating a rich, saucy center when cut open.
🍽️ Nutrition at a glance
This dish is high in protein and fat, primarily from the egg yolk and cheese filling, with carbohydrates from the fresh pasta. A single serving provides a good source of vitamins A and D, choline, and selenium, with a calorie count typically ranging from 300 to 400 kcal.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 14 g |
| Carbs | 28 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 450 mg |
| Vitamin A | 180 mcg RAE |
| Vitamin D | 1.2 mcg |
| Vitamin B12 | 0.8 mcg |
| Riboflavin (B2) | 0.2 mg |
| Selenium | 18 mcg |
| Phosphorus | 160 mg |
| Iron | 2.1 mg |
| Calcium | 95 mg |
Per 1 raviolo (approx. 100-120 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a celebrated example of 'primo piatto' finesse, where the skill lies in cooking the pasta al dente while keeping the yolk molten. Nutritionally, it's a dense, self-contained meal where the yolk acts as a built-in, rich sauce, making it a uniquely satisfying and elegant dish.
