Re: Uovo in Raviolo

Jill McQuown wrote:

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

One of the things I miss since retirement was chatting with others in
the break room and seeing all the leftovers variety. Maria was often
the most interesting.  She's part Mexican and part Puerto Rican and
made all sorts of fusion meals blending the culinary traits of both.