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”
Wonderful as always Have a great weekend!
Whoa! That dish looks delicious Celi! We will try it!!! xo
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
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? 😉
How many are we allowed each to eat please miss c? Please don’t say “just the one” 😦
To Mere Frost–
What a sad and shocking loss. I am also very sorry to hear about your Maisy. So very unfair!
Thank you Equus…
Enjoyable jaunt across time zones, your pictures ARE improving. The one of the hens is fabulous and I fancy a bit of that ravlolo
Great Captures – Happy Weekend on the Farmy:)
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. 🙂
I agree with Veronica; the messy picture has a real, just there quality rather than a planned, posed one.
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.
I like the “real” picture of the dough with the egg…makes me think it is real and not some plastic thing placed just so …. therefore, I could never copy it no matter how hard I tried.
How are both your pigs, by the way? Did Charlotte go off to another place? Or did I miss something?
Linda
http://coloradofarmlife.wordpress.com
http://deltacountyhistoricalsociety.wordpress.com
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
Boo got big in a hurry. Your food photos look great. I’d love some of those sage leaves!
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.
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