Wednesday, September 14, 2016

Eggs Undercover

A farm fresh egg yolk in a mound of three cheeses fill these ravioli, creating an Italian dish that's hard to surpass.  The recipe was inspired by Food and Wine Magazine.  Local eggs and cheeses paired with my own tomato sauce, followed by an Apple Crisp made with the first of the season West Virginia University apples, complete a dinner where I know where and who produced the ingredients.

Egg Ravioli

(Serves 2-2 Ravioli Each) 

Filling In food processor, mix cheeses, zest and spices.
1/4 cup feta cheese
1/4 cup ricotta cheese
2 tablespoon Parmigiano cheese
1/4 teaspoon orange zest
2 teaspoon cilantro
2 teaspoon fresh snipped oregano
1/4 teaspoon Mrs. Dash

Enlarge each wrapper by running through a pasta machine at the thinnest setting.
On 1 wrapper, place 2 teaspoons filling.  
Create an indentation in the center of filling for the egg yolk.  
Carefully place egg yolk in center of filling.  
Brush edge of wrapper with egg white.  
Place another wrapper on top of egg yolk-filling.  
Pinch edges of wrappers together. 
4 egg yolks
1 egg white
8 dumpling wrappers

Bring a large pot of water to a simmer.  Drop wrappers in water.  Cover.  Simmer for 4-5 minutes.

Serve with hot tomato sauce.
3/4 cup low sodium tomato sauce 


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