I find weekends to be a great time to try out new recipes, so heading into Friday, I found this egg ravioli recipe I can’t wait to make. (They’re easier than they sound!)
- 1/2 cup fat-free ricotta cheese
- 2 1/2 tablespoons chopped fresh basil
- 4 teaspoons extra-virgin olive oil
- 2 teaspoons grated lemon rind
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 2/3 ounce Parmesan cheese, grated
- 16 round gyoza skins (pot sticker wrappers)
- 8 unbroken egg yolks
- 1 large egg white, lightly beaten
- 4 teaspoons chopped fresh chives
- Grated lemon rind (optional)
Combine first 7 ingredients in a small bowl.
Roll each gyoza skin to 4 inches in diameter; set aside 8 wrappers.
Divide ricotta mixture into 8 portions (about 1 tablespoon each). Place 1 portion in the center of each of 8 skins. Make a well about 1 1/2 inches wide (about the diameter of a large egg yolk) in the center of each portion using the back of a tablespoon. Place 1 yolk (without breaking) in each well. Brush the edge of each gyoza skin with egg white. Cover each with 1 reserved gyoza skin, pressing edges firmly between your thumb and forefinger to seal ravioli tightly.
Bring a large pot of water to a gentle boil; carefully drop each ravioli into water. Cook 2 1/2 minutes or until dough is cooked and yolk is cooked but still runny. Remove each ravioli with a slotted spoon to a small plate. Sprinkle with chives and additional lemon rind, if desired. Serve immediately.
Recipe and image courtesy of MyRecipes.com
Take a listen to President Dan Morrison of The Real Estate Board of Greater Vancouver as he walks us through the February housing market for Greater Vancouver. He discusses how market cycles of supply and demand are having an effect on today’s market.
Lately I’ve been loving baked fruit as a healthy dessert option. I cannot wait to try this recipe for a roasted pear version from Lark and Linen.
- 2 pears
- 1 Tablespoon unsalted butter, melted
- 2 teaspoons turbinado or brown sugar
- ⅓ cup raw hazelnuts
- Pinch of smoked sea salt
FOR THE ROASTED PEARS
1. Preheat the oven to 375º F. Cut the pears in half and scoop out the seeds. Place them cut side up on a baking sheet. (Line the sheet with foil or parchment for easy clean up.)
2. Brush the cut side of the pears with the melted butter, and sprinkle the sugar evenly over the buttered side of the pears (about ½ a teaspoon of sugar per pear half).
3. Roast for about 30 minutes, or until the pears are slightly browned.
4. While the pears are roasting, make the chocolate sauce (see recipe below), and toast the hazelnuts. To toast the hazelnuts, add them to a small pan on the stove over medium-high heat. Stir or shake frequently for about 5-7 minutes, until the nuts are fragrant and slightly browned. Remove from heat and let the nuts cool enough to handle. If you like, you can rub the skins off the hazelnuts with a dish towel. Roughly chop the nuts and set aside until the pears are ready.
5. When the pears have finished roasting, transfer them to individual plates and drizzle with the chocolate sauce. Top with the chopped, toasted hazelnuts and a pinch of smoked sea salt. Serve with vanilla bean ice cream, if desired. Enjoy!
FOR THE BUTTERY CHOCOLATE SAUCE
- 4 ounces dark chocolate, chopped (or use chocolate chips)
- 3 Tablespoons heavy cream
- 2 Tablespoons unsalted butter
- Pinch of salt
1. Add the chocolate, cream, butter, and salt to a small saucepan.
2. Heat very gently over low heat, stirring constantly, until the chocolate and butter are melted and the ingredients are fully mixed.
3. Remove from heat and set aside until you’re ready to use.
Image and Recipe courtesy Lark and Linen blog