If you are a regular reader to my blog you will know I am a self confessed Woolworths Baby. Woolworths in South Africa is the equivalent of Marks & Spencer in the United Kingdom. The majority of all my shopping is done at Woolworths, from the food we eat, to the clothes we wear, and everything in between. Woolworths have their own magazine, Taste, and I have every single copy. I subscribe so that I can read it before it hits the shelves. I have also seen my name in the magazine on more than one occasion. Recently, Taste decided they would have their own blogging platform and I moved my South African blog over to them. This morning in my inbox, was my bi monthly newsletter and there was my photograph with:

Much-loved and followed SA blogger Tandy of Lavender and Lime blogs for TASTE! Read her yummy post on lamb burgers.

In celebration of this lovely accolade, I decided to devise a recipe show casing duck eggs. This is a new product on the shelves at Woolworths, and I have been buying 6 a week since I first saw them. Duck eggs have the most amazing yellow yolk – and it is large. They make the creamiest scrambled eggs you can imagine and so far I have used them to make mayonnaise and cookie dough. Duck eggs are now available locally at selected Woolworths stores so if you find them, do buy them! 

© duck egg ravioli with exotic mushroom sauce

DUCK EGG RAVIOLI WITH EXOTIC MUSHROOM SAUCE

ingredients:

for the ravioli

100g pasta flour

pinch of salt

1 egg

flour for dusting

2 duck eggs, separated (at fridge temperature)

for the exotic mushroom sauce

1 tablespoon olive oil

1 small onion, cut in half and sliced

1 garlic clove, sliced

200g exotic mushrooms, sliced

4 tablespoons vegetable stock

½ teaspoon salt

2 rashers back bacon, finely sliced

1/8 teaspoon dried chilli flakes

½ teaspoon dried thyme

2 tablespoons cream

method:

for the ravioli

mix together the pasta flour, salt and egg with a fork

form a dough in the bowl before turning out – the dough should be neither too wet nor too dry so add flour / water if necessary

dust a surface with flour and knead the dough for 5 minutes

you want a smooth, silky dough

cover with clingfilm and refrigerate for half an hour

cut the dough in half and roll out each piece to number 6 on your pasta machine

cut each sheet in half

carefully place an egg yolk into the centre of each ravioli sheet

be careful now!

use the egg white to moisten the area around the yolk

carefully place the second sheet on top and join together

you need to get all the air out and not break the yolk!

seal the edges

trim the edges

trim the edges

you will notice, these are not the same shape as in the photograph of the meal. The first time did not work out properly, so I did them again. This shape meant less pasta, and the thinness of the pasta meant a better texture. The cold egg yolks meant they were nice and soft when they were opened.

cook in boiling salted water for 3 minutes

the end result

for the exotic mushroom sauce

heat the oil in a large sauté pan and sauté the onion and garlic until soft

add the mushrooms, the stock and the salt and allow the mushrooms to cook down

add the bacon, chilli flakes and thyme

you may need to add some water at this stage to loosen the sauce

when you put the ravioli in the water to cook, add the cream

Printable Version

I am submitting this recipe to Presto Pasta Nights, which is being hosted next week by ME!

Tandy

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