The next of my new cookbooks is SPQR: Modern Italian Food and Wine. The first recipe I chose to make from it really jumped out at me - Ricotta and Quail Egg Ravioli. For starters, I've always wanted to make ravioli filled with an egg yolk. It seems like a fun challenge. Working gently with the dough so as to keep the delicate yolk intact. Cooking the ravioli just enough so that when pierced with a fork, the warm liquid yolk spills across the plate. But also, a photo of the ravioli adorned the cover of the book. Can't go wrong making the recipe that was chosen to represent the book.