Uova da Raviolo .. kind of

But first it was dog wash day.

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Poor fellows – commiserating with each other. Well Ton is commiserating, already Boo has lost focus.

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The dough for the pizza bianca.  It will be brushed with olive oil, a little salt and a whisper of rosemary.  It takes 24 hours to rise in the bottom of the fridge!  I look forward to this. YUM!

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My daughter who lives in Melbourne and works at a very posh restaurant  there, told me yesterday about a  uova da raviolo that they make at her restaurant with spinach, ricotta and the whole yolk of a fresh egg. It will fit your September Challenge perfectly, she said.

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So I made a quick pasta dough, and set to work to make  the raviolo.   It is a bit bigger than the normal ravioli,  that I am still learning to make, but after a number of experiments (Sheila ate very well yesterday) I managed to create something approximating her instructions. I have no spinach but I do have the ever faithful kale, which I chopped very finely and pan fried to soften, then added the home made ricotta and the lightest dust of freshly ground nutmeg.

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And oh dear here I am reverting to my old messy food photography ways but I was in a hurry by then. You make a well in the ingredients,  carefully fill it with the egg yolk,  (I used the pullets eggs so the yolk was tiny and perfect) then cover with another tiny sheet of pasta and seal it all around.  If I had a cookie cutter I could have made a shape but I just cut off the excess with a knife and popped it in the boiling water.  Then crisp a few leaves of sage in a generous amount  of hot browned butter and pour over to serve.   When you cut the raviolo open the yolk has thickened with the cooking and becomes a sauce. Wonderful.

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I know that I am using the same fresh ingredients over and over again but I have discovered so many new dishes and meals with the September  Home Grown challenge.

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Which is now today, but you will see it tomorrow.  Blog people all live in the past. Wandering about the world in our time machines.

Have a glorious day.

Your friend on the farm, celi

c

61 Comments on “Uova da Raviolo .. kind of

  1. Food photography is fabulous (and I read a food photography tutorial recently that said to make the food a little messy).
    The dough shot is superb and so is the egg/kale/dough image.
    Love the contrast of the green sage and the red plate.
    Seems your kitchen has lots of lovely red in it.

  2. Spinach/ricotta ravioli (with a smidge or fresh ground country ham) is one of my favorite meals to create. The idea of adding crisp sage and a yolk….well… Be still my taste buds.

    • I think so too! I really like ravioli of any kind and this one looks delicious! Ricotta, spinach and egg with fresh sage sounds tantalizing. My taste buds will be thrilled. I do most of my comfort food baking in the fall and winter. So this will be added to my list! I am waiting for my pumpkins to be ready for pumpkin ravioli!!! And soup! Then onto the pies and bars!!! 😀 Who can resist fall and all the wonderful food that comes with it! LOL

  3. Wow, now that is a big improvement on fried eggs served on bed of spinach! I might be tempted to add some crispy bacon or even some salmon. Now I’m hungry 🙂 Laura

    • LOL I know!!! Mmmm….salmon! The Country Ham sounded wonderful too!!! That caused my mind to wander….Country Fried Ham, Red Eye Gravy and Buttermilk Biscuits!!!!! Oh be still my heart!!! 😀

  4. HA! “old messy food photography ways” – – – that is a great photo in my opinion. Preparing food can be messy – and fun – and wonderful – and rewarding – photography captures a point in time – and not all points in time are clean and organized. LOVE LOVE LOVE that photo.

  5. You did it! There’s an Italian place where Hubby and I like to eat that makes those, with a tiny bit of black truffle – we split an order for an appetizer whenever we go. Not sure I could ever make them at home, though…
    Have a great day, C! We’re off Adventuring with the grandkids 😀

    • Actually they were not that hard to make, just bigger ravioli is all. i thought they would fall apart in the water but they were fine. The kits wold probably quite like creating their own. c

  6. I just adore your stories. They are a moment of calm in my busy days, and make me very happy. Thanks, and enjoy your dinner! (I am also living in the past.)

  7. You not only manage the farmy and animals, you have time to cook pretty food that’s healthy. You are going to drive us nuts ( and we love it)
    Ton looks like he’s shaking his head at that “youngster’s” antics
    HAve a nice weekend

  8. Love the photos of your pupsespecially!!! My Maisy didn’t love the baths so much…but she loved the toweling off!!! She turned into a bucking bronco!!! Hilarious! She was a golden retriever. We lost her to lymphoma September 24…she was only 5 years old. Healthy as can be one day and five days later she passed in oncology at the small animal hospital at the University of MN., while waiting for her first of a series of chemo/prednisone treatments. Broke our hearts. Still crying a river, but doing better.
    Looks like one is saying to the other (obviously still peeved) “s’okay bud…this too shall pass and we will be rolling in the grass and and smelling great again!” 😀

    • Mere that is very sad news about your dog, its sounds like you loved her very much, you take care of that broken heart these next few days, Sally

  9. What a coincidence Celi, I was just looking up a kale salad recipe that has gone viral in Toronto; Gusto is an Italian restaurant and their Kale salad is supposedly one of the best in the city. Sadly I wouldn’t know because they don’t take reservations! We drove by last night around 8 and there were at least 20 people in line. Good for them, bad for me. So I searched the net and found it. I’ll be making it Saturday night and blog about it in the future!
    Your ravioli looks wonderful; do you break the yolk or just let it cook whole? Does it remain runny? You can tell I’m all over this recipe.
    Have fun with the pizza tonight. XO

    • The yolk stays whole and I was instructed to cook it only until the yolk thickened but was still runny, about 5 minutes I guess though I did not time it. The yolk becomes the sauce. I think it could be made to look much prettier too, with a cookie cutter to trim the left over pasta. I wold love to see what you do with it. And i am looking forward to your kale salad, I love kale.. c

  10. Celi, your blog is a daily education lesson. I learn about the animals and new ways of cooking. Dinner sounds wonderful, what time should I arrive? 😉

  11. To Mere Frost–
    What a sad and shocking loss. I am also very sorry to hear about your Maisy. So very unfair!

  12. You know Celi, I prefer this “messy” photograph 100 times more than anything! I don’t know if you know about a young woman food photographer, Vanessa Rees at http://vkreesphotography.com/. She has recently changed her style because she has been working on a book, but her earlier work was always so messy and charming and appetizing and yummy to the max with flour and sprinkles and drips all over the place. Oh, and she used to end her posts with a photo of her big, fat, orange cat! You probably have to go back 10 or so pages but it’s worth a look. 🙂

  13. I love the picture of the dough with the egg in the middle and the ravioli looks amazing and sounds delicious. I occasionally make Ravioli without a pasta machine, takes ages, rolling and folding for ever til it is thin and glossy enough. Then a couple of bites and it is gone! I have serious pasta machine envy.

    • Charlotte has gone now.. just Sheila, who I can see hiding in the hay stack to ambush me. Charlotte was very good about going in the end, she left very calmly but she did some terrible damage in the last month or so, I was forever fixing fences and gates and the chicken coop.. But yes, i was quiet about it as it was a hard decision. But yes, she has gone.. c

      • Those things are hard, but necessary. There is no place for a mean animal on a farm or ranch. And it doesn’t matter if it is a Rooster (which I’ve had) a goat or a butting ram (which we have had) or a bull that wanted to tear up every fence, corral and feeder bunk on the place…I do understand.

        {{Hugs}}

        Linda

  14. Thank you Ceci and Red Box Gal…they say that time heals all wounds…but time passes so slowly sometimes. Especially with matters of the heart. I loved her so much there aren’t sufficient words to tell you. Her paw prints are on my heart. Forever.

  15. Pingback: glory glory to… pizza | elladee_images

  16. I love the message you wrote alongside the dough. Using the same ingredients for a month is bringing out a lot of creativity in your cooking. As I learned at school, ‘Necessity is the Mother of invention.’

  17. Sorry about Charlotte. I don’t know the particulars, but by the tone…I can tell it wasn’t any easy thing for you. When the kids 4-H pigs were sold it upset our youngest very much. She is really sensitive and it broke her heart. She still won’t eat a chicken or a pork chop if it isn’t store bought. To her it makes a huge difference. If that gives her comfort then that’s fine. We all have our own coping skills and find our own way to deal with the painful things in our lives.

  18. ‘Hush – dough resting’! methinks only you could write that 🙂 ! Your raviolo looks very appetizing: I have seen something similar of two Oz blogs in the past weeks ~ a delight that must be doing the rounds! Both showed the yolk still quite runny at the end . . . yum!! And those handsome layers looking on do deserve a clap . . . their ‘product! You had not brought Sheila up: was actually going to ask whether she seems contented by now being a ‘onesome’ – she had it rougher than most . . .

    • Sheila is doing very well, she is never alone, she has Daisy and Queenie on one side, chickens on all sides and sheep on another and she follows me about half the day. Since Charlotte has gone she has perked up quite a bit and leads me to her bowl at feed time. It is very sweet, she does not try to run me down to get at the bucket, but seeing the bucket she grunts and rushes away to the bowl, then lifts her head to see if I have kept up. She did take a fair few beatings but seems to have retained her sweet character. I am feeling more positive now. c

      • Glory, glory Hallelujah! I feel like giving her a virtual ‘kiss’ on the snout’ 🙂 ! [oops, that would elicit a big grunt!!!!]

  19. YUM!!! How did it turn out? I’ve seen the participants on MasterChef Australia and Italy try many times to make such ravioli without overcooking the inner egg, but cooking the pasta enough. How did it turn out?

    • It turned out perfectly, the pasta was cooked and the yolk was runny Once it started to float I gave it an extra two minutes, it really does not take long. I only cooked two at a time to keep the water at a rolling boil. Easy really.. c

  20. I like your Celi quote: Blog people live in the past. Wandering about the world in our time machines.
    Such a perfect description.

  21. Pingback: A delightful ‘Ravioli’ with Egg Yolk and Sage Brown Butter Sauce (uova-da-raviolo) | Kitcheninspirations

  22. Pingback: Egg-Filled Ravioli | from the Bartolini kitchens

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