Chicken and Tarragon Poached Yolk Stuffed Ravioli

Chicken and Tarragon Poached Yolk Stuffed Ravioli
Yields 8
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  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
  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/

Chicken Soup with Poached Eggs Recipe

Chicken Soup with Poached Eggs Recipe
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  1. 4 cups chicken stock (homemade is best!)
  2. 120 grams dried maltagliati or broken up lasagna sheets
  3. 2 cups arugula
  4. 1 cup shredded chicken reserved from stock preparation
  5. 2 eggs
  6. ¼ cup grated Parmigiano-Reggiano
  7. ¼ cup breadcrumbs, toasted in 1 tablespoon olive oil until crispy
  8. Fruity extra virgin olive oil for drizzling
  9. Salt and pepper
  1. Bring stock to a simmer in a medium saucepan. Season to taste.
  2. Add maltagliati and cook for 8–10 minutes in broth, or according to package instructions if using lasagna sheets.
  3. Just before the pasta will be cooked al dente, add arugula and chicken and crack eggs gently into the broth.
  4. 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
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.
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  1. 1 cup flour
  2. 1/2 teaspoon baking soda
  3. 3/4 teaspoon salt
  4. 1/4 teaspoon black pepper
  5. 1 pinch cayenne pepper
  6. 1 cup cauliflower, finely chopped
  7. 1 cup broccoli, finely chopped
  8. 3 tablespoons parsley, chopped
  9. 1/4 cup green onions, sliced
  10. 3/4 cup cheddar cheese, shredded
  11. 1 egg
  12. 1 cup milk
  13. 4 eggs poached
  14. 2 tablespoons olive oil
  1. Preheat oven to 200°F. In a large mixing bowl, whisk the flour, baking soda, salt, pepper and cayenne.
  2. 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.
  3. Pour the vegetable mixture into the dry ingredients, and mix until just combined.
  4. 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.
  5. 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.
  6. 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/