Deviled Egg Pasta Salad
Deviled Egg Pasta Salad
2017-11-10 10:38:26
A super simple and great recipe for entertaining. Add this delicious recipe to your Thanksgiving menu to wow your guests.
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
- 2 cups cooked pasta
- 4 Rosemary Farm eggs, hard-boiled
- 1 teaspoon mustard
- 1/8 cup mayonnaise
- 1 teaspoon vinegar
- salt and pepper to taste
Instructions
- Put the pasta into a large bowl.
- Mash the eggs and add to the bowl with pasta.
- Mix together all the remaining ingredients and enjoy.
- Garnish if desired.
Adapted from Courtney's Sweets
Adapted from Courtney's Sweets
Rosemary Farm https://www.rosemaryfarm.com/
Chicken and Tarragon Poached Yolk Stuffed Ravioli
Chicken and Tarragon Poached Yolk Stuffed Ravioli
2016-02-10 11:16:12
Yields 8
Ingredients
- Chicken and Tarragon Filling
- 8 ounces part skim ricotta
- 2 ounces mascarpone, softened
- 2 tablespoons grated Parmesan
- 2/3 cup cooked and shredded chicken
- 1 tablespoon minced tarragon
- 1 charred ear of corn
- salt and pepper to taste
- 1/2 recipe pasta dough
- 1 large egg plus 1 tablespoon water, beaten together
- 8 large egg yolks
- 1/2 cup (1 stick) unsalted butter
- salt and pepper to taste
- Garnish
- grated Parmesan
Instructions
- Place all filling ingredients into a mixing bowl and mix together until completely combined. Cover and refrigerate until ready to use.
- Lightly flour a clean surface and roll the pasta dough until 1/8” thick.
- Cut eight, 4”x 6” rectangles out of the dough and lightly brush each surface with the egg and water mixture (egg wash).
- Place about 3 tablespoons of filling onto 1 side of each pasta rectangle, leaving a 1/2” border.
- Create a small divot in the center of the filling and carefully place 1 yolk into each divot.
- 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.
- Using a large circle cutter, carefully cut the pasta squares into circles and firmly press down to seal.
- 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.
- 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.
- 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.
- Transfer ravioli onto a platter and pour browned butter over the top.
- Finish with freshly grated Parmesan and serve immediately.
Adapted from Spoon Fork Bacon
Adapted from Spoon Fork Bacon
Rosemary Farm https://www.rosemaryfarm.com/