Egg Yolk Raviolo al Uovo

Egg Yolk Raviolo al Uovo is a luxurious Italian pasta dish featuring a large, single raviolo filled with a whole, runny egg yolk, often surrounded by a creamy ricotta or spinach filling. Originating from Emilia-Romagna, it's a showstopper often served as a primo piatto (first course) in fine dining.

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🍽️ Nutrition at a glance

This dish is relatively high in fat and protein due to the egg yolk, cheese, and butter-based sauce, with moderate carbs from the fresh pasta. A single serving provides a good source of protein, vitamin D, and choline, with a calorie estimate around 400-600 kcal depending on portion size and sauce.

Nutrition breakdown

Calories	480 kcal
Protein	22 g
Carbs	42 g
Fat	24 g
Fiber	2 g
Sugar	2 g
Sodium	650 mg
Potassium	280 mg
Vitamin A	350 mcg RAE
Vitamin D	1.5 mcg
Vitamin B12	1.2 mcg
Riboflavin (B2)	0.3 mg
Selenium	18 mcg
Phosphorus	220 mg
Choline	180 mg

Per 2 large ravioli (approx. 150 g) · estimated, varies by recipe

💡 What's interesting

The culinary magic lies in the precise cooking technique required to set the pasta while keeping the yolk perfectly runny, creating a 'liquid gold' center when cut. Nutritionally, it packs the nutrient-dense benefits of an entire egg yolk into an elegant, concentrated format.