This looks so good! I always wondered how you portion and serve these ravioli with a whole eggyolk inside. It looks like one raviolo per person as a starter would be a good idea. Or are you serving more and make it a main? Also, does the yolk stay runny? I need to try these some day.
LevGuy77
I do one raviolo per guest as starter before mains. Cook time is 90-120 second for runny yolk then finish in pan with brown butter to make a beurre monte
2 Comments
This looks so good! I always wondered how you portion and serve these ravioli with a whole eggyolk inside. It looks like one raviolo per person as a starter would be a good idea. Or are you serving more and make it a main? Also, does the yolk stay runny? I need to try these some day.
I do one raviolo per guest as starter before mains. Cook time is 90-120 second for runny yolk then finish in pan with brown butter to make a beurre monte