We really enjoyed these. Served them with a bolognese I was trying. Since I had hauled out the food processor to shred the mozzarella, I switched out the shredding blade for the dough hook, put my glob of molten cheese back in, and used that to incorporate the yolks.

Since I had a long-simmering sauce going on, I did let these sit for quite a while between forming and cooking. Now I'm thinking of making a large batch up to try freezing when I can't really do a leisurely meal like yesterday.