Our Eggland's Best Party & VISA Giveaway!

Compared to ordinary eggs, EB eggs have:

• Four times more vitamin D
• More than double the omega-3s
• Ten times more vitamin E
• 25% less saturated fat

Your meals will also be fresher if you use EB eggs, since they are packed fresher than ordinary eggs. In fact, an egg-citing independent study published in the Journal of Applied Poultry concluded that EB eggs stay fresher longer than ordinary eggs!


For our party, I decided to make something challenging and special. It's called Egg Yolk Ravioli and basically it's ravioli with an egg yolk still intact inside. When I first heard of these, I knew I had to try them especially since I love egg yolk. I always eat my eggs over medium so this sounded heavenly to me.

Ingredients
1 cup ricotta cheese
1/2 cup Parmesan cheese
Ready made pasta dough (can be bought at a local pasta shop)
7 eggs
water
1/2 stick of butter
fresh spinach, already cooked and drained
fresh tomato, diced

Directions
Mix ricotta and 1/3 cup of Parmesan cheese together. Pour into a piping bag and place in the refrigerator. Take the ready made pasta dough and cut 6 by 6 inch squares. Next take the piping bag from the refrigerator and pipe out a ring with the center empty in the center of each dough square. This will cradle your yolk so make sure to use all your filling.

Crack an egg open and gently separate the white from the yolk. Gently place the yolk into the center of the piping on the dough squares. Do this for the remaining squares of ravioli.

Begin covering the the ravioli squares. Using a cutter, cut out the ravioli pieces and discard the extra dough. Place each ravioli in a pot of boiling water until they float.

While the raviolis are cooking, mix the spinach, tomatoes and the rest of the Parmesan cheese together. When the raviolis are done and on their plates, spoon the mixture over them and serve.