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 for duck egg ravioli to showcase 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!
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.
- 100g pasta flour
- pinch of salt
- 1 egg
- flour for dusting
- 2 duck eggs, separated (at fridge temperature)
- 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
- 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!
- trim the edges
- cook in boiling salted water for 3 minutes
- 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
Click on the links for conversions and notes.
I am submitting this recipe to Presto Pasta Nights, which is being hosted next week by ME!