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	<title>Truffles Archives &#8211; Tina&#039;s Table</title>
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		<title>Egg Yolk Ravioli (Uovo in Raviolo)</title>
		<link>https://www.tinastable.com/egg-yolk-ravioli/</link>
					<comments>https://www.tinastable.com/egg-yolk-ravioli/#respond</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Thu, 11 Mar 2021 16:08:24 +0000</pubDate>
				<category><![CDATA[Primi - Pasta, Rice, Soups]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Emilia-Romagna]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[Fresh Pasta]]></category>
		<category><![CDATA[Imola]]></category>
		<category><![CDATA[Parmigiano-Reggiano]]></category>
		<category><![CDATA[Spinach]]></category>
		<category><![CDATA[Truffles]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=8150</guid>

					<description><![CDATA[These egg yolk ravioli (Uovo in Raviolo) are as striking as they are scrumptious. Imagine one large raviolo on a beautiful plate. A thin veil of pasta encases a ricotta and spinach filling that surrounds a golden egg yolk. Once cooked, it is topped with aged Parmigiano-Reggiano cheese, high-quality melted butter, and fresh seasonal truffles. When it&#8217;s time to serve, the yolk is still runny and luscious. The result is a heavenly, impressive, and downright sexy first course that is perfect for a special occasion. Talk about a showstopper! Happily, they are a lot easier to prepare than you might&#8230;]]></description>
		
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