In this 12th edition of Guest Foodie we had it harder than taking a penalty with a balloon. A few days ago we asked you about the best recipes with eggs and received suggestions of all kinds: from salads to scrambled eggs and omelets. Of course, they all managed to bring this simple meal to the top of competitive gastronomy. As on previous occasions, thank you for making it possible.
And although it is complicated, we have chosen one: the Spanish raviolo that Laura Lora sent us. The union of Spanish and Italian cuisine in a very beautiful dish made the hard-boiled comedian opt for this proposal. We would also like to acknowledge Carmen Balagueró from the jury, who also sent us a very appetizing recipe for autumn eggs. The appearance of the cat in the accompanying photo obviously contributes to this distinction.
Autumn eggs and cute catCARMEN BALAGUERÓ
As a reward for fusing two cuisines in some ravioli, Laura can pay tribute to Lora with a super batch of products from our popular Petra Mora store, worth €186. This package consists of 26 different products, including extra virgin olive oil, creamy cheese, candied piquillo peppers or the red wine Rioja Rosalba. And also other foods from Petra Mora’s own animal husbandry, such as beef entrecôte.
What many products, ehPETRA MORA
“It is inspired by some of the most typical products of Spanish gastronomy and focuses on the egg in the truest sense of the word. “It comes, like so many of my ideas, from a mix of my love for innovation in the kitchen and my desire to irritate my Italian boyfriend,” says the winner of this edition and continues: “Sometimes he is outraged, on other occasions .” – as in this case – he tries it, he loves it and even encourages me to submit it to the El Comidista competition.”
Time
90 minutes
difficulty
Average, but a bit tedious
Ingredients
For 4 people
For the fresh pasta (4 ravioli):
- 200 g wheat flour
- 2 eggs M
- a pinch of salt
For the filling:
- 4 egg yolks M
- 3 or 4 slices of Iberian ham
- 1 large potato
- 80g Parmesan cheese
- pepper
- Salt
For the sauce:
- 100g butter
- 1 teaspoon truffle paste/sauce (or fresh truffle to grate to taste if you have more budget)
Preparation
Prepare the dough by placing the flour on a flat, clean and spacious surface or a large bowl. Open a kind of volcano with the flour, leaving a hole in the middle. Pour the eggs into the well and mix them little by little with a spatula or fork. Once the flour is more or less incorporated, mix and knead it with your hands until you obtain a homogeneous and firm dough. Form the dough into a ball, wrap it in cling film and let it rest in a cool place (for example in the refrigerator) for at least 30 minutes.To fill the ravioli, cut a large potato into slices about 2 millimeters thick and fry them in a frying pan with two fingers of hot oil until well poached (soft, not crispy). When they are ready, drain them well to remove excess oil and place them in a bowl.Grate the parmesan and add it to the bowl with the potatoes, add a little pepper and start mashing the potatoes and cheese with the help of a fork until you get a homogeneous mixture, almost like a puree but with something more body. Reservations.Prepare the crispy Iberian ham in the air fryer at 200 degrees for two minutes, in the oven, in a frying pan over low heat and degrease it or, if you prefer, fry it in oil until you get the crispy texture. Break the ham by hand until it forms shavings and set aside.Take the dough back and start stretching it. On a large, clean surface, add a good amount of flour to prevent the dough from sticking and work it a little with your hands before rolling it out. The most recommended option is to use a laminator – a machine for rolling out pasta – but you can also use a roller, although it takes a little more time and effort to get one or more sheets of pasta about two millimeters thick.Place the pasta sheet again on the floured work surface and, using a pasta cutter or other cylindrical shape you have on hand – such as a large tin or small plate and a knife – cut eight circles up to 12 centimeters in diameter to get the four ravioli, four for the base and another four to cover. Save the edges of the remaining dough for other preparations.Fill each pasta circle with the potato-Parmigiano base (you can add a little more flour if necessary to prevent them from sticking). Using a small spoon or your hand, take a small amount of the potato paste and place it in the center of the perimeter. Make a small hole in the center, as if it were a volcano, to add the yolks. It is important to leave a gap of one to two centimeters around the edges so that the raviolo can be closed easily.Once all the ravioli are filled with the potato volcanoes, add the egg yolks. Separate the yolks from the eggs and carefully place them in the center of the raviolo, in the hole of the volcano created with the potato. Add a pinch of salt and pepper to the egg to taste.To seal the ravioli, moisten the outer circle of the base with a wet finger to seal well. Take the other half of the round pasta and carefully place it on the pasta base, covering it completely. Press lightly on the edges with your fingers. Once glued, decorate by pressing along the edge with the tines of a fork.It’s time to cook the pasta. Place a pot with plenty of water and coarse salt on the fire. While the water begins to boil, take the opportunity to heat the butter in a saucepan over low heat. When liquid, add a teaspoon of truffle paste, stir and set aside.When the water is boiling, add the ravioli to the pot for three minutes. After this time, remove them carefully using a slotted spoon to remove all the water without breaking them. Place each ravioli on a plate and cover with a tablespoon or two of the butter truffle sauce. Finally, spread the ham shavings on top and serve immediately. Add a few more parmesan flakes if desired.If you have any questions or complaints about our recipes, write to us at [email protected]. You can also follow El Comidista on TikTok, Instagram. XFacebook or YouTube.
Autumn eggs and cute catCARMEN BALAGUERÓ
What many products, ehPETRA MORA