It's springtime, and all the birds have resumed laying eggs. Eggs, eggs, everywhere! I have four chickens who provided the colorful, smaller eggs pictured. I have a friend who sells eggs - chicken, duck and goose eggs. He shared both duck and goose eggs with me. He has a very difficult time finding buyers for his goose eggs and has offered to provide me with a bucket of goose eggs for the next few weeks in exchange for some baked goods - like cake! Lucky me, I love the opportunity to bake for someone!
For my first goose egg project, I decided to make an egg yolk ravioli dough that calls for 9 egg yolks. I used the two large goose eggs that by weight were equivalent to 8 chicken yolks. Since the fat content of goose eggs is much higher than that of chicken eggs, I thought that would be plenty. If I needed more liquid I would just add in a bit of the egg white. The dough came together easily with the addition of a tablespoon of egg white. The dough was so yellow, it looked like I had added turmeric - not a bad idea.
My past attempts at ravioli were not much to look at, although they tasted great. When prowling around the Williams-Sonoma Outlet shop on a road trip from my long-time home in Laguna Beach back to my new Park City home, I bought one of these ravioli makers. I was pretty skeptical about how well it might work and didn't want to accumulate yet more kitchen gadgets that take up space. But, this purchase was well worth it. Take a look! I think my ravioli are beautiful!
A simple ricotta filling was easy to pipe in. After adding the bottom layer of pasta, the ravioli were cut apart with a rolling pin. I was worried about them being stuck in the mold but they fell right out on to the parchment. I pressed around the filling with the back side of circular cookie cutter to get rid of any air bubbles. Air bubbles will cause ravioli to pop open during cooking. The chilled dough started to soften up very quickly after all this filling, shaping and pressing. The ravioli were sticking to the parchment and absorbing flour, so I tossed them in the freezer on the sheet pans until I was ready to cook.
I cooked the ravioli a few at a time in large wide braising pot about 5 inches deep. I wanted to easily monitor their cooking, which I knew would be quick. In a deep pot it would be more difficulty to see them. I kept the water at a very gentle boil, just beyond a simmer, and cooked about 10 at a time. This way I could avoid damage to these delicate little pillows from crowding or crashing around in wildly bubbling water. They were done in about 3 minutes. I lifted them right into an olive oil & garlic sauce with herbs and Parmesan cheese.
These were a delicious treat! It was fun to make something so delicious and save these wonderful eggs that would likely have been wasted. Now my question is what to make next. What would you make with a bucketful of goose eggs?