My most recent egg love, however, is the uovo in raviolo al burrro nocciola tartufato ($23) from SD26. This delicate dish is a fist-size raviolo filled with light, fluffy ricotta, spinach and a runny egg yolk in the middle. When you cut into the center of the raviolo, the golden yolk oozes out. Subtle yet striking, it is a deliciously sensual dish.