In Search Of ... Uovo Raviolo

Pasta. The gluten laden sauce sopping staple that has satisfied humanity since the days of Confucius. But the Italians deserve special recognition for taking advantage of Marco Polo's travels and elevating the noodle to new heights.  Think it's all just spaghetti and penne?  Read this link first and get back to us in a minute.

What typically makes pasta so universally loved is its simplicity and versatility.  In the right hands it can be made in minutes and it truly accentuates whatever it is mixed with, whether it is something from the garden or the nearby sea.  While most pasta shines in these humble farm fresh settings there are some moments that require something truly rich and decadent.

And when that moment calls we suggest the uovo raviolo.  

A peak at the beginnings of this blissful dish

You want something memorable?  Try this on for size.  Let's start with hand made ravioli that oozes out a creamy orange yolk. That's just the first step, the pasta is also joined by ricotta cheese & spinach. Had enough?  Well now it gets real with thinly shaved white truffle and parmigiano.  Top it off with some sea salt and freshly ground pepper for good measure. Yes this dish was originally invented for an Italian royal.

Ok, let's bring it back home to Phoenix.  

The version offered at EVO

You are probably asking yourself where you can sample such sumptuous dish?  The Olive Garden?  Not quite yet, my never ending breadstick loving friend.  Back in the day your best bet was Noca.  With that option gone we direct you to the good folks at EVO in Old Town Scottsdale. We have Chef Peter DeRuvo to thank for this.  He brought this dish over from his days at Davanti Enoteca and his time spent in Tuscany. 

While not quite as rich as the original from the San Domenico in the old country this holds up well.  The super expensive truffles have been substituted for a more sensible but equally tasty portion of bacon.  A little ironic don't you think? 

The raviolo is destination eating at it's best.  It truly is pasta elevated. We are surprised that more spots around Phoenix don't offer this.  In the mean time make a beeline to EVO.