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egg ravioli at prezza

just had a great dinner at prezza- both tenderloin and sirloin entrees from the wood oven were wonderful, as was a lovely arugula salad. but the egg ravioli was something we had not had before; large ravioli of home made pasta stuffed with ricotta and an egg yolk. there was a buttery, creamy sauce with shaved parmesan and sliced black truffle on top. when you cut into the ravioli, the runny yolk mixes with the delicious sauce. a decadent appetizer!

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  1. Oh yay! The uovo raviolo is back. Thank so much for the update. If you love it with the black truffle, be sure to splurge when Prezza does it with white truffles in November. Hmmm...if I wasn't already planning on the Grotto Truffle Dinner Thursday night, I'd be at Prezza tomorrow!

    Thanks again gingersnap, I'm very excited!

    (PS - here's the post the last time we had it):
    http://www.chowhound.com/topics/346467

    1 Reply
    1. re: Rubee

      Just adding some helpful links:

      "It's Truffle Time at Grotto"
      http://www.bostonchefs.com/news/viewA...

      -----
      Grotto
      37 Bowdoin Street, Boston, MA 02114

      Prezza
      24 Fleet St., Boston, MA 02113

    2. Okay, so I don't know the word moderation.

      After seeing this post, I had to get myself over to Prezza. Wow, so so good. One of those dishes that not only lives up to your memory, but exceeds it.

      At 8:00 on a Tuesday night, Prezza was hopping. All tables were full and we were lucky to get two seats at the bar. I started off with the Pimientos de Padron (of course). Dinner was two (yes TWO) orders of the ravioli. Just fantastic, as gingersnap describes. I'm tempted to come here weekly just to order this until they no longer have it. And keeping in the same vein of excessive indulgence, I had another order of Pimientos de Padron to finish up. E ordered his favorite pasta appetizer here - the corn raviolini with pancetta and rock shrimp. Over the years I've lost count of how many times we've had this dish, but he still couldn't help saying "this is so good" in between bites. He also polished off the crispy pork chop with vinegar peppers that Lissy mentions in another post.

      As always, we had a great time and great meal at Prezza. Our bar mates were a nice couple who actually live in Rhode Island, but count Prezza as one of their favorite restaurants, and we also ran into Limster, which was a nice surprise. Fabulous Kim was manning the bar, and so of course we all had excellent service. Halfway through dinner, Kim mentioned that she had the perfect 'dessert' for me. For my usual liquid dessert, I tried a new drink on the menu - a pumpkin 'martini' dusted with cinnamon and rimmed with graham cracker crumbs. It was a perfect ending to the meal, the girl does know me! I loved it - highly recommend. The ingredients included a little pumpkin puree and a delicious chai cream liqueur I had never seen before - Voyant. It was very very good.

      5 Replies
      1. re: Rubee

        I'm dying to get over there to try the egg ravioili. It sounds right up my alley. Your "dessert" sounds fab as well and you are a girl after my own heart with liquid dessert!

        1. re: Rubee

          Sounds like a great evening and of course I agree that Kim rules.

          1. re: Rubee

            We managed to get a few seats at the bar tonight. Of course had an order of the pimientos de padron which was fab as always. Then got an egg ravioli each and boy were they delicious. The runny egg mixed with an abundance of cheese plus the shaved truffles equaled heaven in my book. I sopped up every last bit of that with my bread. This dish alone is worth going there for. On top of that we had an order of the very large crispy shrimp with a side of the polenta. For everything we ordered, including the pimientos, they split the dishes for us which was a great touch. All the more reason to love this place.

            1. re: lissy

              That ravioli was RIDICULOUS! The sauce, the creany egg yolk, the perfectly al dente pasta - oy, heaven! I can absolutely see ordering two of these and making a meal of it.

              1. re: heathermb

                Great, huh? Oh no....now I want to go this weekend so I can have it again.......

                I'm a slave to the power of CH suggestion.

          2. Were the eggs in the ravioli chicken or quail?

            I've had versions of this dish at other places, and they were always quail eggs.

            1 Reply
            1. re: Bostonbob3

              I assume it's a chicken egg because the appetizer at Prezza is larger than those smaller ones made with quail eggs. It's actually just one over-sized ravioli as a serving.

              FWIW, I've had this recipe bookmarked for a while because I've always wanted to try this at home. One of these days.....

              http://www.epicurious.com/recipes/foo...

            2. Thankyou so much for the recommendation! I went tonight, sat at the bar, and that was the best $10 I've spent in a long time. Everything about it was suprising, new and just lovely. I will be returning if not for just a glass of wine, this dish and some bread to finish off the sauce.

              1. We just stopped in for a glass of wine and the egg ravioli...awesome dish.

                Hopefully have some Indian for dinner..:)

                7 Replies
                1. re: 9lives

                  What wine did you choose. I was dissappointed that my bartender was not very helpful after asking him to choose a pairing to go with the dish. I went with the more expensive chianti and although good, I felt a place like Prezza would have had a definitive recommendation.

                  1. re: gyppielou

                    We each had a glass of the Groth Sauvignon Blanc..based on bartender's rec. I thought it paired well.

                    I normally prefer red; and might try a lighter red from Piedmont/Italy with the rav next time..but the Groth worked fine.

                    1. re: 9lives

                      I had it with a glass of the the Crema Pinot Noir from the Carneros region in CA - was a delicious pairing on a rainy friday night.

                      1. re: heathermb

                        That was also 1 of my choices/thoughts..next time..:)

                        1. re: 9lives

                          Again, I was struck that the bartender on a Sat night had no definitive choice. I thought about whites but went with a red that was fine BUTT??? Perhaps I will go with white the next time.

                          Looking forward to this dish again, soon.

                          1. re: gyppielou

                            GLou..that is surprising. I'd think they'd have the "A team" on Sat.

                            I had a D'Arenberg shiraz for "dessert" and it would have overwhelmed the flavor of the dish.

                            BTW, out bartender mentioned they'd been selling a lot of this app lately..and asked where I'd heard about it..:) I told her a friend had mentioned it..:)

                    2. re: gyppielou

                      the egg ravioli with truffle is a classic dish from the Piedmont area of Italy and the towns of Alba and Barolo. As such, it should be paired with the wine of that area. The best pairing is a lighter Barolo, perhaps one from Elio Altare (lighter style). I had it at Prezza two weeks ago with the 1990 Sebaste Barolo and it brought back memories of when I had it in the town of Barolo. For a more reasonably priced option try a dolcetto d'Alba or some of the declassified red wines of the Piedmont area such as the La Spinetta Nebbiolo Langhe.
                      If you want to go with a white, an Arneis or a Gavi would be best.
                      Next time I'm there I will tell the bartender and then he will know!!