I felt very fancy today, so I decided to make some crossover between Ravioli and Kasnudeln with a bit of a twist. Whole egg pasta dough. A filling made out of mashed potato, enriched with steeped potato skin liquid to amp up the potato flavor, onions lightly sautéed in butter, seasoned with sherry vinegar and parmesan. The shaping was terribly nerve-wracking with just how delicate the egg yolks were, but I kinda pulled it off in the end. Served on spinach.
Egg yolk is pretty rich as a sauce, so is brown butter, but both in the same dish? Hoo boy that’s an experience.
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