But first it was dog wash day.
Poor fellows – commiserating with each other. Well Ton is commiserating, already Boo has lost focus.
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!
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.
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.
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.
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.
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
The Kitchen's Garden 
61 responses to “Uova da Raviolo .. kind of”
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.’
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.
I’m impressed by your rendition of uova da ravioli…. mmm 🙂
I’m in for Pizza Friday, a somewhat rustic effort but they were delicious, and I’m about to eat my last 3 pieces for Saturday breakfast before going off to the farmers markets.
glory, glory to pizza – http://elladeeimages.wordpress.com/2013/09/28/glory-glory-to-pizza/
Bathtime!
‘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!!!!]
Your post photography is fabulous!
Sounds delicious to me
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
The dogs look depressive, the cooking looks impressive, and that only leaves one question – where do the fowls come in? 🙂
Good for you for trying that ravioli. It’s on my list to try. It’s so impressive.
I like your Celi quote: Blog people live in the past. Wandering about the world in our time machines.
Such a perfect description.
[…] treatment on my friend Celi’s blog (the kitchen’s garden), she was inspired to make this delightful dish after her daughter who works in a very upscale restaurant in Melbourne told her about it. We were […]
[…] any. My plans would have to wait until my next trip. In the meantime, my friend Celi posted her delicious recipe for these extraordinary ravioli and, not long after, my friend Eva posted her […]