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Deviled Egg Pasta Salad

Deviled Egg Pasta Salad
A super simple and great recipe for entertaining. Add this delicious recipe to your Thanksgiving menu to wow your guests.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 2 cups cooked pasta
  2. 4 Rosemary Farm eggs, hard-boiled
  3. 1 teaspoon mustard
  4. 1/8 cup mayonnaise
  5. 1 teaspoon vinegar
  6. salt and pepper to taste
Instructions
  1. Put the pasta into a large bowl.
  2. Mash the eggs and add to the bowl with pasta.
  3. Mix together all the remaining ingredients and enjoy.
  4. Garnish if desired.
Adapted from Courtney's Sweets
Adapted from Courtney's Sweets
Rosemary Farm https://www.rosemaryfarm.com/
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Chicken and Tarragon Poached Yolk Stuffed Ravioli

Chicken and Tarragon Poached Yolk Stuffed Ravioli
Yields 8
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Ingredients
  1. Chicken and Tarragon Filling
  2. 8 ounces part skim ricotta
  3. 2 ounces mascarpone, softened
  4. 2 tablespoons grated Parmesan
  5. 2/3 cup cooked and shredded chicken
  6. 1 tablespoon minced tarragon
  7. 1 charred ear of corn
  8. salt and pepper to taste
  9. 1/2 recipe pasta dough
  10. 1 large egg plus 1 tablespoon water, beaten together
  11. 8 large egg yolks
  12. 1/2 cup (1 stick) unsalted butter
  13. salt and pepper to taste
  14. Garnish
  15. grated Parmesan
Instructions
  1. Place all filling ingredients into a mixing bowl and mix together until completely combined. Cover and refrigerate until ready to use.
  2. Lightly flour a clean surface and roll the pasta dough until 1/8” thick.
  3. Cut eight, 4”x 6” rectangles out of the dough and lightly brush each surface with the egg and water mixture (egg wash).
  4. Place about 3 tablespoons of filling onto 1 side of each pasta rectangle, leaving a 1/2” border.
  5. Create a small divot in the center of the filling and carefully place 1 yolk into each divot.
  6. Carefully fold the other side of the pasta rectangles over the yolk and filling and gently press the edges, making sure to get rid of any air bubbles.
  7. Using a large circle cutter, carefully cut the pasta squares into circles and firmly press down to seal.
  8. Fill a large pot with water and bring to a boil. Add a handful of salt to the water and add the raviolis. Boil for 5 to 6 minutes.
  9. While the raviolis boil, melt the butter in a skillet, over medium heat. Continue to cook butter until it begins to brown and release a nutty aroma.
  10. Reduce the heat to medium-low and using a slotted spoon transfer the ravioli to the skillet with browned butter. Sauté raviolis for about 2 minutes. Season with salt and pepper.
  11. Transfer ravioli onto a platter and pour browned butter over the top.
  12. Finish with freshly grated Parmesan and serve immediately.
Adapted from Spoon Fork Bacon
Adapted from Spoon Fork Bacon
Rosemary Farm https://www.rosemaryfarm.com/
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