It is gray and snowy outside today. Soft. Pretty. John Coltrane croons in the kitchen as I type (we just purchased a new table/island for the kitchen and I am in heaven. It will be my new office!).
In between watching Napa watching ants and pruning the new addition to our family (a portly ficus microcarpa) I am working on the book this morning.
I can’t seem to call it my book (I've tried, several times). I suppose it does not seem quite real. It feels more like I am going through various processes. Strolling down memory lane, winding through over a decade of food magazines is my first step on this journey (besides myriad notes on the closest surfaces available– napkins, posties, envelopes, paper bags, receipts, tissues, sometimes regular paper).
I have hundreds of food magazines dear readers. I can instantly spot my favorites through the years. You know the ones that are the most crumpled, stained, torn and creased from enthusiastic messy use.
Going through them will take me a while. I am looking forward to it. Remembering the moments that these recipes brought me, the discoveries, the techniques, the adventures, the grimaces (as in this morning when I spotted a lesson from Italy on how to clean squid which I found a touch … graphic).
At the same time, I am organizing the thousands upon thousands of pictures of food that I have snapped over the years and finding that reminiscing agrees with me. It reconnects me somehow. I am going to make it a point to do it more often.
Time to dish.
This is one of my most loved recipes adapted from La Cucina's “Truffles” feature.
Raviolone con tuorlo e robiola
Large ravioli with egg yolk and robiola
Here is what you need …
- Store bought fresh lasagna sheets (original recipe calls for making your own ravioli dough but I was too lazy that day)
- (Also, if you must, you can use bought thin, wonton wrappers, they work surprisingly well for other ravioli dishes)
- 6 ounces robiola fresca (cheese dears, cheese)
- 6 farm eggs
- 4 tablespoons of butter
- 1 ounce fresh Perigord Truffle (heavens catch me)
- 6 tablespoons of freshly grated Parmigiano-Regianno
- Freshly ground white pepper
- Parchment paper dusted with flour (one piece for each square, you will see why …)
Here is what to do …
- Crack your eggs into a bowl. Tenderly please.
- Flour your surface and roll out your cheaters fresh lasagna sheets until they are nice and thin. Just imagine being able to see that gorgeous yolk…
- Cut into four inch ravioli squares.
- Place each square on your dusted parchment paper.
- Place robiola in the center of your square making a little nest for your egg to come.
- Gingerly scoop up an egg yolk with your hands and place it in the robiola nest.
- Dab the edge of your square with water (water acts as glue for your top piece).
- Place a ravioli square atop the loveliness below and seal tightly.
- Dust with flour and repeat for remaining squares.
- Now, in a large skillet, add 1 ½ inches of water. Add sea salt and bring to a boil and then reduce the heat so it is not at a rolling boil (this intensity will be too much for your tender pasta and will break it apart).
- Working in batches, gently, gingerly, tenderly, as if it was your first born, slide your ravioli, yolk side up, into the pan. Do not turn it over, do not overcook. About two minutes will do.
- Using a slotted spoon, transfer your ravioli into a welcoming plate, drizzle with melted butter, add grated truffle, sprinkle with Parmigiano and white pepper and bite into oozy, warm buttery, peppery, earthy truffle heaven.