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Mushroom Ravioli with poached eggs

I love a quick healthy vegetarian meal during the week. We are a very carnivorous family but for a million reasons I am trying to cut back a little. Anytime a meal can come together quickly is an added bonus. It might be summertime but somehow our schedules still feel jam packed.

An added bonus to this dish is that you only need a pot of boiling water and everything cooks in the same pot. If you like eggs and mushrooms, you will love this. The runny yolks make such a luscious topping for the ravioli and the chives cut the richness just perfectly.

This recipe is written for two servings but can easily be adjusted as needed.

What you need:

-A 6 qt stock pot filled 3/4 full with salted water (2 tsp salt)

-2 large eggs

A package of refrigerated mushroom ravioli (around 9-10 oz)

2 tbsp butter

1 tbsp olive oil

Begin by filling the pot with water and placing it over high heat to bring it to a boil. Once it’s reached the boiling point reduce it to a simmer. Crack the first egg into a small cup or bowl, I usually use a measuring up because it has a nice handle. Use a spoon to stir the water using large swoops to create a vortex. Once the simmering water is spinning, gently place the egg into the water by lowering the measuring cup into the water. The swirling water helps the egg to stay together versus spreading out. Many people add a splash of vinegar to the water to help the egg coagulate but I never like the taste.

Use a slotted spoon to check the egg around 3 minutes. I like to have a very runny yolk so that’s usually enough time. If you want it more done, lower it back into the water for another 30 seconds. Remove the egg and place on paper towels to dry. Repeat with remaining eggs. Keep warm by placing a lid over the eggs.

When you have finished cooking the eggs use slotted spoon to strain out any left behind egg bits and then add the pasta to the simmering water. Cook according to the package directions, should be around 3-5 minutes. When the ravioli is done remove gently to a dish with your slotted spoon. I prefer not to dump the raviolis into a colander because they will break apart.

Lastly, dump out the water. Add butter and olive oil to the pot to melt the butter. Stir in about 2 tsp chopped chives. Plate the ravioli and poached eggs and then top with the butter and chive mixture and sprinkle over plenty of salt and freshly ground pepper. Enjoy!

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