Photo: Joseph Gonzalez
Egg Yolk Ravioli (Uova da Raviolo) with Bacon-Sage Sauce Recipe
10 ingredients
1 hr 30 min
6 servings
openrecipes
This ravioli is filled with egg yolks and a creamy ricotta-Parmesan cheese mixture, and is served with a bacon, sage, and brown butter sauce.
Estimated Nutrition (whole recipe, rough)
1190
Calories
52g
Protein
40g
Fat
148g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Ravioli | not in our table | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup whole-milk ricotta cheese (8 ounces)
- 1/3 cup finely grated Parmesan cheese (about 1 ounce)
- Kosher salt
- Freshly ground black pepper
- 4 thick-cut bacon slices, cut crosswise into 1/4-inch pieces
- Flour , for rolling out the pasta dough
- 6 large eggs
- 1 large egg beaten with 2 tablespoons of water, for sealing the ravioli
- 4 tablespoons unsalted butter (1/2 stick)
- 2 tablespoons finely cut fresh sage -leaf ribbons
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes