Like little birds nests, one egg yolk rests inside a nest of spinach, ricotta cheese, bacon, mozzarella cheese and salt, wrapped up in fresh homemade pasta sheets and gently placed in rolling water to cook for 2 minutes (for soft, runny centres).
Simple, tasty and somewhat fast once you have the pasta and nest filling made. Make a great appetizer or interesting breakfast choice. I would recommend this recipe.
I used the leftover pasta dough I had from the homemade tortelloni I made the other day. It works nicely for this recipe as well.
Remember to send the sheets through the roller at their thinnest setting for at least three to five passes to make it as thin as possible. It won’t tear — trust me on this — but it will make for a great al dente pasta when doubled up and cooked for the right amount of time.
Wow, not only looks delicious, but the craftsmanship!! the presentation!! So, when you fork through it, the egg oozes out? I am glad to see eggs used as dinner food instead of breakfast treat here! 🙂
It’s very runny when you cut into it. I will have to cook the ones for hubby longer, though. Runny yolks skeev him out. I was thinking a little bit of toasted baguette with garlic butter would be lovely to dip in this. I took the photo before any garnishing. The recipe called for brown truffle butter (yeah, like I have that kind of money to blow), but a lovely garlic butter sauce over top would work just as well I think.