Egg Ravioli

These delicious egg ravioli are easier to assemble than you think, thanks to wonton wrappers.

Ingredients

1/2 cup	ricotta
1/4 cup	fresh spinach, chopped
2 tbsp	chives, chopped
	salt and pepper to taste
24	wonton wrappers
12	Naturegg Omega 3 Nestlaid eggs, egg yolks only
1	Naturegg Omega 3 Nestlaid eggs, egg white only
1 tsp	olive oil
	extra chives for garnish

In a bowl, mix together ricotta, spinach, chives, salt and pepper.
On a plate or cutting board, place one wonton wrapper and spread on ½ a teaspoon of the ricotta mixture. With the back of the spoon, create a small well in the center.
Take an egg and separate the yolk carefully from the white so the yolk does not break. Set aside one egg white.
Gently place the egg yolk in the well.
Using a baking brush, brush the edge of the wonton wrapper with the egg white.
Take another wonton wrapper, place it on top of the egg yolk. Using a fork, gently seal the 2 wontons to create a ravioli. Repeat until you have used all the ingredients and the remaining egg yolks.
Bring a large pot of water to a boil. Add a teaspoon of salt.
Cook the ravioli for 3 minutes in boiling water.
Using a slotted spoon, gently remove them and place on a plate.
Drizzle with virgin olive oil and top with more chives or herbs of choice.

This recipe was made with:

From hens raised in small social groups in enriched colony housing equipped with perches and nesting areas.

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"Soft peaks": are mountains of white that come up as you lift the beater up and then fold over at the tips.