Re: Uovo in Raviolo

On 2025-05-18, Jill McQuown <j_mcquown@comcast.net> wrote:

This was buried in a reply to yet another useless troll but I think it
deserves a mention:
>
A friend across the hall at the office brought something for lunch I'd
never heard of before.  (His wife is an excellent cook.) Ravioli filled
with ricotta cheese and an egg yolk that stays runny even after the
ravioli is cooked in boiling water and then plated with a sauce.  This
recipe I found online calls for pancetta in the sauce but she makes a
brown butter sauce.  He reheated it gently on medium setting in the
microwave so that the egg yolk was still runny when he cut into the Uovo
in Raviolo.
>
>
https://www.seriouseats.com/uovo-in-raviolo-runny-egg-yolk-ravioli-ricotta-recipe
>
He says it's very labor intensive dish so she doesn't prepare it very often.

I've seen that prepared on more than one cooking competition show.
It's a ballsy move in a timed competition.

--
Cindy Hamilton