RAVIOLO UOVO DI SAN DOMENICO
Seven Hills
1550 Hyde St.; 415-775-1550; $16
We'll let SF Weekly food critic Jonathan Kauffman explain this take on the classic egg-filled raviolo: The pasta "is so translucent it barely tints the deep green of the spinach-ricotta filling ... In an age of sous-vide eggs and hydrocolloid-gelled juices, the raviolo uovo is a reminder that old-fashioned cooking of the most refined kind can produce miracles and surprises, too."
Seven Hills
1550 Hyde St.; 415-775-1550; $16
We'll let SF Weekly food critic Jonathan Kauffman explain this take on the classic egg-filled raviolo: The pasta "is so translucent it barely tints the deep green of the spinach-ricotta filling ... In an age of sous-vide eggs and hydrocolloid-gelled juices, the raviolo uovo is a reminder that old-fashioned cooking of the most refined kind can produce miracles and surprises, too."
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