Love to eat

17 Eggs: The Mozza Cookbook’s Fresh Ricotta and Egg Ravioli with Brown Butter

Posted: January 22nd, 2012 | Author: | Filed under: Cooking | No Comments »

ravioli with an egg yolk

Last week it snowed in Seattle, which means all kinds of fantastic things: working from home under the electric blanket, listening to the list of closures on the local news, and being home early enough to cook dinner. Since Dylan and I were both home we decided to attempt an ambitious weeknight dinner — ravioli from The Mozza Cookbook.

Single-serving-sized ravioli with a runny egg yolk topped with a fried sage leaf and brown butter sauce felt a little two years ago to blog about, but I don’t care. We used fresh goat ricotta, sage harvested from our snowy yard, and an obscene number of eggs. All told, the recipe called for 17 eggs: 9 in the pasta dough and 8 to fill the ravioli. It was magnificent, but definitely not a typical weeknight dinner. We started cooking at 5pm and by 8pm we were eating the ravioli with a side of braised kale.

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