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From: "Carol" <cshenk@virginia-beach.com>
Newsgroups: rec.food.cooking
Subject: Re: Uovo in Raviolo
Date: Sun, 18 May 2025 20:58:01 -0000 (UTC)
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Jill McQuown 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.
> 
> Jill

Interesting!