Anna (during cook): "Finn's raviolo look a little bit small. To have an egg yolk and ricotta mix with the right ratio and balance, the ricotta mix gives a kind of structure and security to the egg yolk, and also it brings an awful lot of flavour to the pasta. They need to create a well of ricotta, then nuzzle in their egg yolk in the centre of that. It's really about a delicate touch. Gently placing it in the ricotta well. It needs to be fully sealed. If there's any air bubbles when they go to cook, that's what makes your raviolo explode." Anna (tasting): "I'm delighted that you've got a lovely soft egg yolk. Your burnt butter is quite nice. I think your ratio of ricotta to egg yolk is not as generous as I would have liked it. The ricotta is getting a little bit lost." Grace (tasting): "Your pasta definitely has a chew to it. It's quite thick in places, but the rest of the dish, it's buttery, it's sagey, and I really do like it." Grace (summary): "Finn's raviolo really divided us. His egg yolk was runny. His pasta was quite thick in places." Anna (summary): "His ratio of ricotta to egg yolk for me fell short." RESULT: Finn was eliminated.