MEDFORD, Ore. -- NewsWatch 12's Gio Insignares is 'In the Kitchen' with Vinny Diconstanzo from Paisans Pizzeria & Bistro for a look at a seafood ravioli.
For this dish, start with some butter, garlic, and cognac. At that point, let it simmer a bit to cook the alcohol out of the pan. Then toss in some spice -- a little bit of pepper and a little bit of parsley.
From here, we add heavy cream and some parmesan (at this point, it's up to your personal preference how much of each you want to add). Mix up everything in the pan then add a little more heavy cream and just a drop of tomato (just a drop!). At this point, quickly turn up the heat on the pan a little bit, bringing it to a boil.
The seafood ravioli pieces should be boiling separately (or already cooked). But before you mix everything together... go back to the aformentioned mixture we've been working on and add an egg yolk. Ignore the whites and simply toss in the entire yolk, cooking it in there.
Finally, bring out the ravioli pieces and toss it into the mixture... letting them finish in the sauce.
Finish the dish with a hint of basil on the top and there you have it. Seafood Ravioli complete to enjoy.