Serious Eats Uovo In Raviolo (runny Egg Yolk Ravioli) Recipe Recipe

Total time: 60 minutes

Keto Friendliness Gauge

Net Carbs are 2% of calories per serving, at 3g per serving. This food is keto-friendly.

How keto-friendly is Serious Eats Uovo In Raviolo (runny Egg Yolk Ravioli) Recipe? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Serious Eats Uovo In Raviolo (runny Egg Yolk Ravioli) Recipe Recipe

  • Net Carbs are 2% of calories per serving, at 3g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Serious Eats Uovo In Raviolo (runny Egg Yolk Ravioli) Recipe Recipe Nutrition Label

Nutrition Facts

Serving Size: 10 servings   ( 99 g )
Amount Per Serving
Calories: 190
Total Fat: 14g
Saturated Fat: 7g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 5g
Trans Fat: 0g
Cholesterol: 212mg
Sodium: 231mg
Total Carbohydrates: 3g
Dietary Fiber: 0g
Sugar: 1g
Protein: 10g
Calcium: 98mg Iron: 1mg
Potassium: 137mg Vitamin A: 144mcg
Vitamin C: 2mg Vitamin D: 1mcg

Ingredients

  • For the Ravioli:
  • 5 ounces fresh ricotta cheese (see note above)
  • 1 ounce freshly grated Parmesan cheese
  • Pinch freshly grated nutmeg
  • 1/2 teaspoon fresh juice from 1 lemon
  • Kosher salt and freshly ground black pepper
  • 1/2 recipe Classic fresh egg pasta
  • 10 large eggs
  • For the Pan Sauce:
  • 2 ounces pancetta, roughly chopped, divided
  • 1 medium shallot, finely chopped, divided
  • 1/2 cup dry white wine, divided
  • 4 tablespoons unsalted butter, divided
  • 2 teaspoons fresh juice from 1 lemon, divided
  • 1 tablespoon finely chopped parsley, for garnish

Instructions

Visit Serious Eats's website to view the recipe instructions. (Via Edamam)