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/
Chicken Soup with Poached Eggs Recipe

Chicken Soup with Poached Eggs Recipe
2015-04-28 14:44:48

Ingredients
- 4 cups chicken stock (homemade is best!)
- 120 grams dried maltagliati or broken up lasagna sheets
- 2 cups arugula
- 1 cup shredded chicken reserved from stock preparation
- 2 eggs
- ¼ cup grated Parmigiano-Reggiano
- ¼ cup breadcrumbs, toasted in 1 tablespoon olive oil until crispy
- Fruity extra virgin olive oil for drizzling
- Salt and pepper
Instructions
- Bring stock to a simmer in a medium saucepan. Season to taste.
- Add maltagliati and cook for 8–10 minutes in broth, or according to package instructions if using lasagna sheets.
- Just before the pasta will be cooked al dente, add arugula and chicken and crack eggs gently into the broth.
- After 3 minutes, carefully ladle into 2 bowls, 1 egg in each, and top with breadcrumbs, grated Parmigiano-Reggiano, salt, pepper, and a generous drizzle of fruity extra virgin olive oil.
Rosemary Farm https://www.rosemaryfarm.com/
Savory vegetable pancakes with poached eggs

Savory vegetable pancakes with poached eggs
2015-02-02 15:52:26

Cauliflower. This winter white beauty is the triple threat of the season: versatile, delicious and nutritious. Once overshadowed by its’ cruciferous cousin, broccoli, cauliflower can now claim center stage. A mix of both vegetables make these pancakes virtuous, and an egg on top adds a touch of decadence.
Ingredients
- 1 cup flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch cayenne pepper
- 1 cup cauliflower, finely chopped
- 1 cup broccoli, finely chopped
- 3 tablespoons parsley, chopped
- 1/4 cup green onions, sliced
- 3/4 cup cheddar cheese, shredded
- 1 egg
- 1 cup milk
- 4 eggs poached
- 2 tablespoons olive oil
Instructions
- Preheat oven to 200°F. In a large mixing bowl, whisk the flour, baking soda, salt, pepper and cayenne.
- Reserve a small amount of parsley and green onion for garnish. In a medium mixing bowl, combine the cauliflower, broccoli, green onions, parsley, cheese egg and milk and combine well.
- Pour the vegetable mixture into the dry ingredients, and mix until just combined.
- Heat a large nonstick skillet over medium-high heat. Add enough olive or canola oil to coat. When skillet is hot, scoop ¼ cup of the batter for each pancake. Flip when the first side is golden brown. Total cooking time will be 4 minutes or less. Keep pancakes warm in oven until ready to serve.
- Bring a large sauté pan filled with water to a boil. Gently place eggs into the water and roll them around for just 1 minute. (This firms up the white a bit.) Quickly remove from water, and then crack the eggs 1 at a time into the simmering water and poach until white is cooked, about 2 minutes for a runny yolk. Transfer the eggs to a plate with bit of water on it to keep them from sticking while the other eggs are poaching.
- Assemble the plates, with two pancakes on the bottom and a poached egg on top. Finish with reserved green onions and parsley.
Rosemary Farm https://www.rosemaryfarm.com/