EGG YOLK-FILLED RAVIOLI
A year ago I dined at Osteria Mozza in L.A. and had a ravioli filled with ricotta and a raw egg. When I cut into the pasta, the egg yolk spilled out onto a pool of brown butter sauce. It was fabulous. I purchased fresh asparagus yesterday and also had some prosciutto. I've been hungry for those two topped by fried or scrambled eggs. Instead, I decided to recreate, somewhat, the Raviolo I had at Osterio Mozza.
I didn't have fresh, homemade pasta to work with, so instead, used the readily available won-ton wrappers. I separated the egg yolk from the white and gently placed it atop a won-ton wrapper. I then dipped my finger into cold water and ran it along the edges of the wrapper to moisten. I placed the second won-ton wrapper on top and pressed it gently onto the first. I then took a vintage "French Garnish Cutter", a gift from my friend Renate, and crimped the edges. Dusted lightly with flour, the ravioli were covered with plastic wrap and stored in the refrigerator for about an hour before cooking.
3/15/2009 04:00:56 am
Eileen, you are working overtime. Some amazing recipes, unique and inventive. Thanks for sharing your delicious talents!
3/15/2009 04:23:00 am
Eileen, what a beautiful creation....You are simply amazing. We are having the meatloaf tomorrow..What can I do for a small dinner party Sat night with a wonderful butterflied leg of lamb...Yum
3/15/2009 11:18:38 pm
Carol, I think lamb calls for classics- garlic mashed potatoes and fresh asparagus spears roasted in olive oil.
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