Path: news.eternal-september.org!eternal-september.org!.POSTED!not-for-mail
From: Jill McQuown <j_mcquown@comcast.net>
Newsgroups: rec.food.cooking
Subject: Re: Uovo in Raviolo
Date: Sun, 18 May 2025 12:14:23 -0400
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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