Crack into Romance this February

When you think of Valentine’s Day, what comes to mind? Hearts, chocolates, and flowers for sure, but why not include fresh Ontario eggs?

While you might think that sounds ridiculous, picture this; a beautifully set table for two with freshly made Runny Yolk Ravioli! Since every celebratory meal should end with an equally

memorable dessert, finish things off with an exquisite Custard Brûlée.

The best part is both recipes are simple to make and can be easily prepared using eggs from your grocery store. Eggs in Ontario are produced by over 500 egg farm families across the province and go from the farm to your grocery store in just four-to-seven days! Now that’s what we call fresh.

Ontario eggs are not only fresh—they are versatile! They can be baked into casseroles and desserts or used inmore traditional recipes, such as quiche, omelettes, and frittatas, they can be baked into casseroles, desserts, and more!

Visit getcracking.ca for more recipe inspiration.

CUSTARD BRÛLÉE

With its caramelized sugar crust, this dessert looks like crème brûlée. Not only is it simple and delicious, but it can be made ahead.

PREP TIME: 5 MINUTES • COOKING TIME: 15 MINUTES PLUS OVERNIGHT • YIELD: 4 TO 6 SERVINGS

INGREDIENTS

• 3 eggs

• ¼ cup (50 mL) granulated sugar

• 2 cups (500 mL) half & half cream (10% MF)

• 1 tsp (5 mL) vanilla extract

• 4 to 6 tsp (20 to 30 mL) brown sugar

DIRECTIONS 1 Whisk together eggs and sugar in a small bowl; set aside.

2 Heat cream in a saucepan over medium-low heat until bubbles form around edge (will look like foam). Remove from

heat; gradually whisk about ½ cup (125 mL) half & half into egg mixture.

3 Whisk egg and half & half mixture into remaining cream in saucepan. Return saucepan to stovetop. Stir constantly, over medium-low heat, until mixture thickens slightly, about seven to nine minutes. (Do not overcook or custard may become curdled-looking). Remove from heat; stir in vanilla extract.

4 Pour or ladle custard into four 7 or 8 oz (220 or 250 mL) ramekins or custard cups,

or six 4 oz (125 mL) ramekins or custard cups. Let cool, then cover and store in the refrigerator for a few hours or overnight. Custard will thicken a little more as it cools.

5 Just before serving, sprinkle 1 tsp (5 mL) brown sugar over top of each custard. Use a mini butane torch to melt and caramelize the sugar. Or place the custards briefly under the broiler, watching closely, until tops are lightly browned.

www.getcracking.ca/recipes/ custard-brulee

RUNNY YOLK RAVIOLI

Treat yourself to this elegant ravioli! It makes a superb appetizer or try it as a main course with a lemony green salad. Your guests will love you for it.

SERVES: 4 TO 8 • PREP TIME: 60 MINUTES • COOK TIME: 7 MINUTES

INGREDIENTS

PASTA

• 1 cup (140g) all-purpose flour

• 1 cup (140g) semolina flour

• 3 eggs

FILLING

• 1½ cups (375 mL) ricotta cheese

• 1 cup (250 mL) fresh grated Romano cheese

• ⅓ cup (75 mL) chopped fresh basil

• 16 egg yolks

BUTTER SAUCE

• ½ cup (125 mL) salted butter

• fresh sage leaves

• microgreens to garnish

DIRECTIONS

PASTA

1 In a large bowl, whisk together flours. Place in a mound on a clean surface. Make a well in the centre; add eggs. With a fork, whisk eggs while gradually incorporating the flour until mostly combined. Work remaining flour in with hands;

knead dough for five minutes or place dough in the bowl of a stand mixer, fitted with the dough hook attachment, and knead on medium speed for three minutes. Wrap dough in plastic wrap and let rest.

FILLING

1 In a medium bowl, combine ricotta, Romano cheese, and basil.

2 Unwrap dough and cut in half; rewrap other half. Work dough with hands into a rough ½-inch (1cm) thick rectangle. With pasta sheet roller or rolling pin, roll dough to 1 mm thickness, dusting with flour as needed.

3 On a well-floured surface, making four ravioli at a time, spoon about 2 tbsp (30 mL) of filling onto the pasta sheet spaced 3 inches (8 cm) apart. Make a well in the centre of each to form a ring large enough to tightly fit an egg yolk; place yolk in each well.

4 Roll out remaining dough

to same thickness. Carefully place on top of first sheet, pressing firmly around the filling to remove any air bubbles. Cut ravioli with a 3½ to 4-inch (9 to 10 cm) round cookie or pasta cutter. Re-roll pasta dough and repeat steps to make all 16 ravioli.

5 In a large pot of salted boiling water, cook ravioli, three to four at a time, stirring occasionally until ravioli float to surface, about two minutes. With a slotted spoon, remove ravioli and set aside on a plate.

BUTTER SAUCE

1 In a large non-stick skillet, over medium, brown butter and sage, about seven minutes or until leaves are slightly crisp. Spoon over cooked ravioli, top with microgreens and serve.

TIP: Brush bottom pasta sheet with a bit of water if dry or sheets are not sticking together to seal ravioli. www.getcracking.ca/recipes/ runny-yolk-ravioli

For these recipes & more visit getcracking.ca

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