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”
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.
thank you, I am a great fan of red..c
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.
That looks like it will be delicious 😉
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
yumo missy wants one of the pasta rollers mike
This one was a gift, however they are not too expensive and make pasta so much easier, you have the eggs! c
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!!! 😀
Look forward to tomorrow…
For sure! I am hooked! LOL
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.
I soooo agree!!! Artistry in the makings!!! 😉 Got me all excited!!! LOL
that looks absolutely delicious!
I am moving in with you!
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
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.)
we are only a day behind in blog world!! But a lovely past it is!! morning jennie.. c
Your raviolo looks beautiful Cecilia! Love the look of that glossy egg yolk nestled in it’s new-found nest – I’m sure it was delicious!
Those little pullets eggs were perfect for this.. c
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
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!” 😀
I am so sorry to hear about your dog. That is so sad. I will email you. c
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
oopsie! Stiff fingers in the morning! 🙂