Open-Faced Ravioli with Egg & Wilted Greens

I love a simple dinner that tastes rich and luxurious. Ever since I bookmarked the kitchn‘s list of great date night meals, it’s been one of my favorite go-to lists for those nights when I want to feel like I’m spoiling us a bit, without going overboard. I love this open faced ravioli recipe. The egg makes a rich sauce for the greens and the lemon really brightens the dish and balances the flavor. Also, this is the recipe that taught me how to poach eggs without ruining them, or turning them into egg soup. I feel like patting myself on the back every time I poach one successfully.

Open-Faced Ravioli with Poached Egg, Wilted Greens and Brown Butter-Lemon Sauce
via the kitchn

2 lasagna noodles
2-4 eggs, depending on how hungry you feel and what else is being served
1 bunch (about 10 ounces) swiss chard, washed, stems removed, and sliced into ribbons
2 garlic cloves, minced
1 pinch red pepper flakes
1/4 cup unsalted butter
2 tablespoons lemon juice
salt and pepper

Fill a mixing bowl with hot tap water and set it next to the stove.
Bring a large pot of water to a boil. Add a tablespoon or two of salt and the lasagna noodles. Cook about 8 minutes, until the noodles are al dente. Remove the noodles with a strainer or slotted spoon and transfer them to the bowl of water.
Drain half the water from the pot, leaving about four inches in the bottom. Let it come back to a simmer. Crack the eggs into individual measuring cups and slip them into the simmering water. Poach the eggs for 4 minutes for runny yolks or 5 minutes for yolks that are barely set. Transfer them to the bowl of warm water with the lasagna noodles until ready to plate your dishes.
While the noodles and eggs are cooking, you can begin wilting the greens. Warm a teaspoon of olive oil in a large skillet over medium heat. Add the greens and a three-fingered pinch of salt, and saute until the chard wilts, turns bright green, and becomes tender to taste, about three minutes. Stir in the garlic and red pepper flakes and stir until fragrant, about 30 seconds. Transfer the chard to a separate plate.
With the skillet back over medium-high heat, melt the butter. Continue to cook it, swirling the butter occasionally in the pan, until the butter darkens and begins to smell nutty. Remove from heat and whisk in the lemon juice and 1/4 teaspoon of salt. The lemon juice will make the butter sizzle up and sputter before cooling down.
To Plate the Ravioli: Remove the lasagna noodles from the water and pat them dry. Slice them into squares and layer half of them in the bottom of two pasta bowls. Remove the poached eggs from the water with a slotted spoon and lay them on the noodles. Top with the remaining ravioli squares. Arrange the wilted chard around and over the plates, and drizzle everything with butter-lemon sauce. Serve immediately.

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