We’re in day 10 of examples of balanced and healthy eating and here I am posting a butter loaded pasta dish.
There is cheese in there too.
Not really healthy by any standards, but it’s ok. The whole idea of eating balanced meals is that just about anything enjoyed in moderation (note: I’m not recommending to eat these three times a day), and I’ve been dreaming of these ravioli for months.
If you occasionally tune in one of the million cooking shows that are airing (I admit being addicted to masterchef…), you’re likely to see these lovely ravioli with running, no oozing egg yolks being made. I’ve been staring at them with puppy eyes for a few years, not only because I imagine they would taste great, but also because of the pleasant surprise you get cutting into a regular looking raviolo.
With some homemade sheep’s ricotta remaining and plenty of eggs in stock, ravioli are easy to make, though for this particular case a pasta machine is necessary, I’m afraid, to roll out the pasta thinly.
P.s. my daily posting and all the photo editing that comes with it, has left me drowning in a pool unanswered emails and comments. I’m sure I’ll swim ashore one day, just please bare with me while I do
~ BREAKFAST ~
When you have a very naughty dinner ahead, how do you start the day? Well, with chocolate of course.
Make no mistake, this one is actually healthy and if you’ve been following my recipes, you’ll know I’ve posted similar versions of it before. I mean, when you can have a healthy sort of chocolate pie recipe, it would be a crime not to abuse it? Strawberries and bananas are for today, all covered in chocolaty goodness!
- 1 cup almond milk (or dairy, soy, rice, coconut)
- 2 eggs
- 2 tablespoons cacao powder
- 2 tablespoons honey
- ⅔ cup coconut flour
- 1 cup spelt oats (or regular oats)
- 1 heaped tablespoon baking powder
- 1 banana
- a few handful of fresh strawberries
- Preheat the oven to 200C/392F.
- Beat together milk and eggs.
- Stir in cacoa powder and honey, followed by coconut flour and oats and baking powder.
- Stir till everything’s well combined, let it stand for 10 minutes.
- Slice bananas, strawberries and scatter them on the bottom of the baking tray, pour the batter on top and bake for 25-30 minutes.
~ DINNER ~
I haven’t posted a particular lunch recipe as cauliflower couscous from yesterday was enough for few days (and it’s delicious enough to be eaten a few days in a row).
This recipe will naturally yield quite a few spare egg whites, just don’t throw them away, there’ll be a recipe on how to use them later on.
- 250 grams flour
- pinch of salt
- 3 eggs
- 1 tablespoon olive oil
- ⅓ cup ricotta
- 2 eggs yolks
- 1 tablespoon fresh oregano
- a small handful of hazelnuts
- freshly grounded pepper
- ¼ teaspoon lemon juice
- To make the pasta, in a food processor combine flour, salt and pulse a few times.
- Lightly beat the eggs with oil and add to flour. Pulse till the dough starts coming together.
- Remove from the food processor and knead for a few minutes. Cover with a plastic wrap and let it rest for at least 30 minutes.
- Once the pasta dough has rested, cut it into 3 pieces and roll as thinly as you can.
- Using a pastry cutter, cut out 4 circles. Spoon a tablespoon of ricotta onto the circles, making room for the egg yolk in the centre and about a 1 cm on the sides. Gently place the egg yolk in centre and season with pepper.
- Brush the sides with egg whites and carefully place another circle on top, sealing off completely.
- For the brown butter sauce, preheat oven to 356F/180C. Toast hazelnuts for 10 minutes, then let them cool and then chop them roughly.
- Melt butter in a large pan over medium heat and cook until butter just begins to brown and add oregano. Browning butter will take about 4-5 minutes, careful not to burn it. Take of the heat, add lemon, hazelnuts and season with salt and pepper.
- Boil the ravioli for 3 minutes, drain and serve with brown butter sauce.
- You can make ravioli from the rest of the dough too, I’ve simply cut it and served it with the same brown butter sauce, adding the remaining ricotta on top.