How to Make Uovo in Raviolo: Showstopping Runny Egg Yolk Ravioli

Once ready, it's time to start rolling that dough. To keep it from drying out, work with just half of your dough at a time, keeping the rest wrapped tightly in plastic. Roll it out to just thinner than 1/16th of an inch—usually the second-to-last setting on your pasta machine. You may be tempted to roll it even thinner. Don't—you'll wind up with a less balanced ratio of filling to dough and, after boiling, a far less aesthetically appealing plate.

Cover half of the circles with a towel to prevent them from drying out. Then, take your pastry bag and gently squeeze out a ring of filling approximately one and a half inches in diameter—you're basically making a cushioned support for your yolk, so rather than whipping out your measuring tape, just aim to make a yolk-sized hole in the center.

Continue adding your filling to the remaining four dough circles. Then, separate your first egg yolk by cracking it into your hand and allowing the white to drip between your fingers into a container. When only the intact yolk remains, gently slide it into the center of your filling. I usually start my sauce while I'm waiting for the water to come to a boil since it's a quick and easy recipe. I chop some pancetta and throw it in a pan over low heat to allow the fat to render and the pork to crisp up a bit. Meanwhile, I mince half a shallot. When the pancetta's cooked and there are browned bits sticking to the pan, I remove it with a slotted spoon and toss the shallots into the rendered fat.

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