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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):

    1 Reply
    1. re: Rubee

      Just adding some helpful links:

      "It's Truffle Time at Grotto"

      37 Bowdoin Street, Boston, MA 02114

      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.....


            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!!

                  2. Once again, I was at Prezza last night for this delicious uovo raviolo (and once again they were serving a packed house on a Tuesday night with a full restaurant and bar). The Pimientos de Padron are now out of season, so a fellow CH and I started with an order of the wood-grilled squid and octopus over braised beans. I forgot how good this was. One of my favorite appetizers here. In addition to the ravioli, we also ordered the flat bread with porcini mushrooms and goat cheese. It was okay; my favorite is the seasonal clam flatbread with minced clams, garlic, and fresh oregano. Ended the night with another new drink that will be called "Cookies and Cream" - a cocktail made with an Italian biscotti liqueur. Delicious, creamy and nutty with a hint of anise.

                    BTW, beginning in November, Prezza will have a new prix-fixe - a 3-course tasting menu, called "Essenzo di Prezza" - $40 pp, $60 with wine.

                    Butternut squash arancini with lobster cream
                    Chestnut ravioli with mascarpone
                    Roasted duck with mustard cabbage

                    Roasted Portobello over creamy polenta, roasted tomatoes and Parmigiano-Reggiano
                    Pumpkin Ravioli with brown butter and sage
                    Braised Short Rib with horseradish spaetzle

                    6 Replies
                    1. re: Rubee

                      I'm there for the December Essenzo - wow.

                      1. re: Northender

                        We were at Prezza with friends yesterday afternoon to watch the game, and I tried that portobello over creamy polenta (it can be ordered off the current appetizer menu) - so so good! It's very rich and full of flavor. I highly recommend it. I shared it with a gf and we both loved it. I also got to try another friend's gnocchi with rabbit, and it's as delicious as Dax has mentioned in an earlier post. Otherwise, the egg ravioli was as good as ever. The guys polished off their wood-grilled veal chops with saffron risotto.

                        1. re: Rubee

                          Wish I had known - watched the game at home with Budweiser and Dorito's -not chowish at all. Now I am more determined to try that egg ravioli - although the gnocchi with rabbit sound pretty tasty.

                          1. re: Northender

                            Last week I started with the egg and finished with the gnocchi. Didn't pair well...two rich dishes and the gnochhi which would usually be praised paled in my opinion after the egg.

                      2. re: Rubee

                        I was the fellow CH. That egg ravioli is divine, although the truffle flavor was virtually nil. Not to open a wound here but I would have expected to smell the plate as it came out of the kitchen. Nope. That being said, I could have licked the plate clean and ordered another. And I loved the grilled octopus, especially the charred smoky bits that had touched the flame longer. I was really surprised at how busy it was when I arrived around 6:30. Luckily our fellow patrons squeezed up a little and we got two stools, but for a damp Tuesday night, it's quite the scene.

                        1. re: yumyum

                          Interesting. I felt the same way with the lack of truffle aroma and flavour. I just figured my pallette was off as they were there and to taste one to bite offered little sensation. Never mentioned it, as I blamed my own taste buds and still found this to be one of the most surprising, divine dishes in awhile.

                      3. From this weekend's Wall Street Journal (subscription may be required):


                        Playing With Our Food
                        Why egg-filled ravioli and other food stunts are so popular By RAYMOND SOKOLOV November 3, 2007

                        6 Replies
                        1. re: Blumie

                          Thanks for that info Blumie. We were at Prezza last night and I told one of the managers about the mention in the Wall Street Journal; he hadn't known.

                          Another great meal last night. I of course had the egg ravioli (two), and a new appetizer on the menu which was delicious. I highly recommend the lamb ribs with lentils and salsa verde. These were delicious - tender, crispy ribs on a bed of rich flavorful lentils and served with a bright herbal salsa verde. E started with one of his favorites, a half-portion of the chestnut raviolini with pulled duck, and ended with another - the bone-in filet mignon with truffled tater tots and garlicky spinach. I also want to recommend a new dessert that we split last night - a creamy but light limoncello cheesecake with biscotti crust. Excellent. I love their new pastry chef.

                          1. re: Blumie

                            If that link doesn't work, this might. It did for me. Makes me want to try it even more.


                            1. re: bear

                              I went to Prezza tonight specifically for that egg ravioli and sadly I was disappointed. They were overcooked, not runny like the last time I had them. I got two as my meal and one was OK, a bit runny, but the other was not runny at all. I told the bartender who offered to have new ones made which I declined since I was sated at that point, but she did kindly remove one from my bill.

                              1. re: lissy

                                I had the same problem as Lissy - ordered two of the egg ravioli and one was overcooked. The warm spinach salad I had to start was large and delicious, so I did not mind leaving the overcooked ravioli on my plate.

                                1. re: heathermb

                                  That's really disappointing, as the runny egg mixed with the ricotta really is the raison d'ĂȘtre of the ravioli.

                                  1. re: Blumie

                                    I agree wholeheartedly! The runny egg really makes it.