This egg raviolo was inspired by the Uovo in Raviolo ‘San Domenico’, a dish I had at Davanti Enoteca in San Diego’s Little Italy last weekend.  The raviolo, which I learned from the friendly waitress is the singular form of ravioli, was filled with an egg yolk lying on a bed of ricotta and spinach.  As I broke into the raviolo for a bite, the runny egg yolk oozed all over the pasta and melded with the brown butter to form a luxurious sauce.  It was a simple dish, but the creamy and silky texture of the egg mixed with the ricotta, butter, and sage was exquisite. I knew I had to replicate this stunning dish at home. Continue reading →