Egg Yolk Ravioli

Sit down for a plate of one of these with me.

Smell in the browned butter, the fresh grassy greens, the salty yolky goodness. Then, dig in. Feel that smoothness of the pasta; the slight tension, the toothsomeness of the freshly made dough; the faintly clean taste of the parsley in the dough. Then there is the creamy ricotta, the bite of a hit of garlic, the earthiness of the spinach and chard filling. And, then, revel in the yolk, coddled ever so gently, its unctuous glory bringing it all together.

Recipe
Egg Yolk Ravioli

Pasta Dough:
On the counter, put a pile of flour (about 2 cups)
Make a well, add 2 eggs & 1 T spinach, drop of olive oil and then start mixing slowly. Add water if needed to get a dough. Knead. Let rest 1 hr. Roll out.

Filling:
Combine:
1 T olive oil
½ cup minced onion
½ lb spinach
½ lb swiss chard
celery leaves & celery salt
black peper
4-5 medium cloves of garlic
1 T dried basil
1 lb ricotta cheese
2 cups mozzarella
¼ parmesan



To make the ravioli, roll out the dough into sheets. Place a little tablespoon of the filling, make a well, add one yolk, cover with dough. Seal the two sheets with water. Cut into ravioli. Boil, and jump for joy.

Also, this week we are eating meatless for @Lornayee's #meatlessweek. Check out more.

And finally, we are also submitting this to the Royal Foodie Joust, from the Leftover Queen.