Entrees » Spinach, Ricotta & Egg Yolk Raviolo
We have unearthed the Holy Grail of pasta dishes. No, really. Dig your fork into one of these entrée-sized raviolo and you'll discover the most decadant filling of spinach and ricotta, with a rich, runny egg yolk. Culinary Director Jared Chianciola pipes the cheese mixture on rounds of fresh pasta dough, then positions one delicate egg yolk in the center of each. The brief boil time leaves the yolk runny and intact, waiting to ooze from the pouch as you break in for your first bite.
Posted Saturday, June 2, 2012, at 1:32 pm by RobertMichael:Masterful, maestro! Simply beautiful demonstration. Thank you.
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