Re: Uovo in Raviolo

On 5/18/2025 11:37 AM, Cindy Hamilton wrote:

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.
 

Thank goodness his wife wasn't on a timed competition cooking show. ;)
It looked amazing. You have to be very careful to keep the egg yolk runny.  I have a problem with that when simply cooking soft boiled eggs.   She's an excellent cook.  One day last year he brought leftover lamb. He had bought her a sous vide circulator.  She used it to cook a a rack of lamb.  The lamb chop was still rare & juicy when he reheated it for lunch.  This guy brings the most interesting leftovers!  His wife is an accountant at a legal firm.  But she also loves cooking and baking. :)
Jill