EGG YOLK-FILLED RAVIOLI

  A year ago I dined at Osteria Mozza in L.A. and had a ravioli filled with ricotta and a raw egg.  When I cut into the pasta, the egg yolk spilled out onto a pool of brown butter sauce.  It was fabulous.  I purchased fresh asparagus yesterday and also had some prosciutto.  I've been hungry for those two topped by fried or scrambled eggs.  Instead, I decided to recreate, somewhat, the Raviolo I had at Osterio Mozza. 

  I didn't have fresh, homemade pasta to work with, so instead, used the readily available won-ton wrappers.  I separated the egg yolk from the white and gently placed it atop a won-ton wrapper.  I then dipped my finger into cold water and ran it along the edges of the wrapper to moisten.  I placed the second won-ton wrapper on top and pressed it gently onto the first.  I then took a vintage "French Garnish Cutter", a gift from my friend Renate, and crimped the edges.  Dusted lightly with flour, the ravioli were covered with plastic wrap and stored in the refrigerator for about an hour before cooking. 
  In the meantime, I trimmed the asparagus and dropped them into salted, boiling water for about 3 minutes.  Drained and rolled into a kitchen towel briefly, I then wrapped 5 spears at a time with a slice of prosciutto.  The asparagus bundles were covered with aluminum foil and kept in a warm oven while I proceeded with the ravioli.  I brought salted water to the boil in a 5-quart saucepan.  I reduced the flame a bit (you do not want to cook this pasta at a rolling boil), and gently slid each ravioli into the water.  There is a fine line between the ravioli being not-done and done.  You want the pasta to be cooked and the yolk to still be runny.  I probably had the ravioli in the water about 2 minutes, or until they rose to the top of the water.  I drizzled each serving with some French olive oil and grated Parmigiano over the top.
  It was a lovely first course to our dinner, on a day that felt like spring will actually arrive this year, and the cold, relentless winter is finally  behind us.
  And what about all of those egg whites?  I think today I will be making an old-fashioned angel-food cake with fresh raspberries and whipped cream.  Sounds good, doesn't it?