Gooey eggs

Channel surfing (day time television is no better than I remembered from the last time I tried), I caught what might have been the end of a cooking show. They focused a lot on the dish they were serving, anyway. I believe they called it egg and cheese ravioli, though it looked more like a large tart made with pasta dough, certainly larger than any ravioli I have ever seen. They showed people cutting into it and oohing and ahhing and all I could think was ewww yuck because what squeezed out looked like raw egg. I like a little bit of underdone yolk when I have fried egg on top of corned beef hash or hash browns, but just a little, and it needs to be heading toward done. This looked like the egg had barely been heated before the dish was served, which considering how done the pasta looked, had to have been a special trick, or a special quick-cooking pasta. My recommendation: cook it longer unless you have guests who you know genuinely love 3-minute boiled eggs.

Personally, I would have mixed the egg into the cheese, which looked essentially like lasagna ricotta. Take the ricotta, mix in an egg (or several, to give more protein to each dish), add spice. My lasagna recipe calls for allspice. They used nutmeg, according to one of the comments. I imagine hot sauce, tarragon, or dill would also work though I would pick just one with such a mild dish. A sprinkle for a serving for one, a teaspoon for a batch for three or four (with three or four eggs).

Pasta or pastry... I imagine either one would work. Pasta if well sealed would allow boiling the resulting tart, but make sure it can handle more cooking than whatever they did, to actually cook the egg and cheese mix inside. A pastry or biscuit style dough, either wrapped all around a big scoop of the cheese mix or shaped into a dish for the cheese would be more traditional for a breakfast dish but require longer baking. Toppings might include salsa, parmesan cheese, saute'd onions, or whatever your favorite pasta or breakfast sauce might be. I give them that, the dish is versatile in concept and use, even if I didn't care for their particular results. If I have some time to cook this weekend, I'll give it a try. Meanwhile, I invite you to share whatever you come up with. This is a great chance to make up your own favorite recipe.