That thing I had against leftovers? Not a problem anymore. No sirree, not after last night, at least.

I had quite a bit of filling left after adapting the Plump Pea Dumplings recipe from 101 Cookbooks, so I pondered for a while what exactly to do with it. Then I remembered another recipe I’d bookmarked from Delicious Days (whose photography just kills me) for Egg Yolk Ravioli and dinner was taken care of!

So I mixed together a double recipe of pasta in my food processor (if it’s good enough for Lidia, it’s good enough for me!) and kneaded it until it was pliable, then formed it into a ball before setting it in the fridge to chill for 15 minutes.

Making ravioli from scratch meant digging out the pasta maker we received as a wedding gift and only used once. Not exactly sure why it isn’t in the rotation more often because it turned out nice, thin sheets of ravioli dough.

First, I quartered the dough and ran half of it through the machine to make sure the rollers were completely clear of metal shavings before I got down to it.

And then slowly I rolled, step by step, inch by inch.


Oh yeah, that’s why I don’t use this more often! My arm nearly fell off.

But, as I said, it turned out nice, thin sheets, which I then topped with about a tablespoon of leftover dumpling filling per egg yolk I planned to use. This left me with four frankly not-very-attractive balls of green stuff, into which I formed little craters so the egg yolks wouldn’t escape.


See? Unattractive, but just you wait.

Then I used the egg separators right at the end of my arms to separate the yolks from the whites. The whites went into a bowl and the yolks just sat very perkily atop the green mounds.

Well, ok, not ALL of them were so perky…


That guy at left? He was trouble.

After that balancing act was done, I brushed the dough all around the fillings with egg white and set the other strip of dough on top, carefully sealing each ravioli and doing my best to squeeze out all of the air. Not sure I succeeded on that count, but none burst in the water, which is all I need to consider myself a culinary genius. Set the bar low, kids.


I’m no Martha, but I do love a scalloped edge.

So these babies boiled for 2-3 minutes while I scurried frantically around the kitchen, warming the plates, melting the truffle butter (yeah, you heard me), and getting out the microplane grater so I could top each eggy pillow with cheese before it had a chance to cool off.

I’d say it all turned out well, wouldn’t you?

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