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Ravioli Day Roundup

Ravioli Day Roundup

It’s National Ravioli Day!  I get so excited about ravioli, it’s kind of ridiculous.  There’s just something so lovely about filling wrapped in dough.  Ravioli is particularly special, as it works so well with some of the best sauces out there (I’m thinking Alfredo, marinara, tomato sauce with vodka…you get the idea).  Did you know that the first written mention of ravioli occurred in the 14th century in Venice in the personal letters of a merchant?  Ravioli wasn’t served with tomato sauce, though, until the 16th century (because tomatoes weren’t introduced to Italy until then).  Prior to the 16th century, ravioli were served in broth.  If this doesn’t get you hungry for ravioli, I don’t know what will.  Maybe these ravioli recipes will do the trick.

Let’s start with Ravioli with Creamy Roasted Pepper Sauce from Confident Cook, Hesitant Baker!  The star here is the sauce – and it is such a quick sauce to make.  I’m holding on to this one for farmer’s market season when peppers are available in abundance.

Pumpkin and other winter squash is such a natural paring with ravioli.  Up your ravioli game by making these Pumpkin Ravioli with Browned Butter, Sage, and Walnuts from What a Girl Eats

Pumpkin Ravioli with Browned Butter, Sage, and Walnuts

Rabbit and Wolves prove that ravioli doesn’t have to be made using cheese for it to be good.  These Vegan Broccoli Rabe Pesto Ravioli are a perfect spring ravioli option for vegans and non-vegans alike.

Vegan Broccoli Rabe Pesto Ravioli

This Carrot Ravioli with Broccoli-Ricotta Filling from Caroline’s Cooking is another great spring ravioli option.

Carrot Ravioli with Broccoli-Ricotta Filling

This Balsamic and Garlic Mushroom Ravioli from Krumpli combines the great flavors of balsamic vinegar, garlic and mushrooms and wraps it all up in a neat package of yummy!

Balsamic and Garlic Mushroom Ravioli

Next up is Orange and Pecorino Ravioli with Rosemary Brown Butter from Use Your Noodles.  This looks like such a light and refreshing ravioli – just imagine how that bit of orange zest in the ravioli would complement the rosemary brown butter.

Orange and Pecorino Ravioli with Rosemary Brown Butter

Ricotta and Spinach Ravioli (With a Kick) from Slow the Cook Down gets its kick from the addition of a finely chopped red chili.

Ricotta and Spinach Ravioli (With a Kick)

Kitchen Sanctuary’s Spicy Burrito Ravioli takes the traditional ravioli and gives it a great twist with the addition of burrito flavors.

Kitchen Sanctuary’s Spicy Burrito Ravioli

Butternut Squash Ravioli Bake from the Girl on Bloor is a great quick meal if you have squash or pumpkin ravioli already on hand.  Ravioli pairs well with all the ingredients in this one dish meal.

Butternut Squash Ravioli Bake

Last, but not least, if you are still craving even more ravioli (which I always am), here’s a beautiful dessert ravioli: White Chocolate Mascarpone Ravioli with Raspberry Sauce from Pinch Me I’m Eating.

White Chocolate Mascarpone Ravioli with Raspberry Sauce

I’d love to be eating this right now – I’m starting to feel inspired to do a three-course ravioli dinner, with a ravioli appetizer, a ravioli entrée, and a ravioli dessert.  Maybe for next year’s National Ravioli Day!

Bacon Avocado Eggs Benedict

Bacon Avocado Eggs Benedict

Bacon Avocado Eggs Benedict

One of the great joys of the holiday season is creating and trying out new recipes, like this Bacon Avocado Eggs Benedict.  I’d never eaten Eggs Benedict before we moved to Washington.  I’ll confess that I have been fairly intimidated by runny yolks on eggs.  It’s just one of those quirky things.  As a kid, I absolutely hated eggs.  I could sort of tolerate them scrambled, with plenty of salt and butter.  My grandmother, who was a firm believer in eggs as a key protein, would make pancakes that were more egg than pancake to disguise the eggs, but still get me to eat them. I really thought that hard-boiled eggs were the absolute worst; they struck me as a rubbery abomination.

Fortunately, I grew out of my egg aversion with a vengeance.  I started eating hard boiled eggs when I lived in the Marshall Islands.  They were a cheap and easy source of protein and with enough salt on them, they weren’t too bad.  My relationship with eggs really changed when I met Clay – he makes the most amazing fluffy scrambled eggs and when combined with fried potatoes and avocado in a breakfast burrito, I’m in foodie heaven.  Of course, when we moved to Oregon and I started getting farmer’s market eggs, I learned that not all eggs are created equal.  My first encounter with a really fresh egg with a deep golden yolk was transformative.  Since then, I’ve been really curious about what people see in a runny egg yolk.

I eased into Eggs Benedict, starting out by ordering hard poached eggs.  And then one day, I didn’t bother and experienced a lovely golden egg yolk running all over my English muffin.  Oh, yum.

So this year, I decided it would be great fun to make my own hollandaise sauce, my own English muffins, and recreate my favorite Eggs Benedict dish with bacon and avocado.  This Bacon Avocado Eggs Benedict would be the perfect way to start the New Year.  Timing wise, this makes an ideal brunch.

The biggest challenge I encountered with this was the timing of all the parts.  So here’s what I learned:

  1. I recommend making your own English Muffins.  My recipe is linked.  You can start the dough the night before, taking it all the way through the first rise.  Punch down the dough and put it in the fridge overnight.  Take it out thirty minutes before you shape the dough into the English muffins and proceed as directed from there.
  2. Cook the bacon in advance and reheat it.
  3. Cook the Hollandaise and then set it aside while you poach the eggs.  Reheat it gently over very low heat until it is lukewarm.  Be sure to keep whisking it as you do this so the emulsion doesn’t fall apart.
  4. If you aren’t into poached eggs, fry your eggs instead.  You’ll never notice the difference under all the Hollandaise.

Most importantly, enjoy!

Bacon Avocado Eggs Benedict

Bacon Avocado Eggs Benedict

Bacon Avocado Eggs Benedict

Bacon Avocado Eggs Benedict

Ingredients

    Makes 4 servings
  • Hollandaise Sauce
  • 3 egg yolks
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1/2 cup slightly softened butter, cut into tablespoon sized slices
  • Eggs Benedict
  • 8 strips cooked bacon
  • 2 avocados, sliced
  • 4 English muffins, split in half and toasted
  • 8 poached eggs
  • Hollandaise sauce
  • Freshly ground pepper

Instructions

    To make the Hollandaise Sauce
  1. Off the burner, combine the egg yolks, water, and lemon in a small saucepan. Whisk to combine.
  2. Put the saucepan over a burner set on low heat. Whisk constantly until the eggs begin to get frothy and start to thicken. There will be a noticeable change in the egg mixture - they will begin to increase in volume as well as will start to get thick enough you will be able to see the bottom of the saucepan as you whisk. When this occurs, take the eggs off the heat and whisk in the butter, one tablespoon at a time. When one tablespoon of butter is fully incorporated, add the next until it's all been added.
  3. To assemble the Bacon Avocado Eggs Benedict
  4. Split each strip of bacon into two pieces. Lay two pieces of bacon on each half of the English muffins. Lay one or two slices of avocado on top of each English muffin. Lay the poached eggs on top of the avocado and then divide the Hollandaise sauce equally over each muffin. Grind fresh pepper over each.
  5. Enjoy!
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