Tuesday, December 10, 2013

Italian Ravioli Egg Bake


Do you like egg bake? I'm wondering if it's a Midwestern thing? After a quick Google search on Midwestern quirks egg bake does not appear. I'd imagine I would need to dig further into a search using words like 'traditional Midwestern foods' or 'Minnesota regional favorites'. Alas, I didn't do that. 

However, I did briefly read some impressions on our funny speech characteristics and quirky personality traits. One brutally honest review caught my eye detailing our use of the greeting "How are you?". Which, to be honest, took me until 31 years of life to really fully accept that people don't want to know your emotional state they just want you to automatically reply "Fine, and you?". Well, Mr. Scathing Review - I have a way to combat the Fine How Are You. Egg bake. 


 
Egg bake will provide an opportunity to pause and really find out How Are You. It's a thing. Egg bake and fellowship. After so many egg bakes and fellowships you really start to become creative with egg bake masterpieces. I've never been better at creating an egg bake. 

All you need is some eggs, a type of starchy binder - either bread or in this case - ravioli, some cheese, maybe a meat, milk or cream, and some veggies. Bake and done. Now serve to ladies ready to chat. 
 
I'm particularly proud of this egg bake because I created it all in my own head! And it turned out sooo yummy! Ravioli in eggs? Who woulda thought! And the tomatoes! If you didn't happen to slow roast tomatoes this summer like I did, I guess you could substitute a jarred sun-dried tomato. 
 
And the pesto! I originally was going to plop the pesto atop the tomatoes and ravioli, but then haphazardly decided to whisk the pesto into the eggs. That caused me to have to carefully scoop the pesto off of the tomatoes which I had already plopped. Got that? Plop, scoop, more plopping. But, have no fear! The egg bake experiment was a success! 
 

Italian Ravioli Egg Bake

Yield: Serves 8-10

12 large cheese-stuffed ravioli, or enough to cover bottom of 13 x 9 dish
1/2 cup oven-roasted tomatoes, chopped
8 large eggs
3/4 cup milk
2 heaping tablespoons pesto
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1 1/2 cup mozzarella, shredded
Non-stick cooking spray, for greasing

Note: This dish requires to sit overnight in the refrigerator - make sure to plan accordingly! 

Lightly grease a 13 x 9 glass baking dish with non-stick cooking spray. Completely line the bottom of your baking dish with frozen ravioli. Scatter chopped oven-roasted tomatoes over the ravioli.

In a medium-sized bowl whisk eggs, milk, and pesto, until thoroughly combined. Season with salt and pepper. Pour egg mixture on top of the ravioli and tomatoes. Top with shredded mozzarella.

Place covered dish overnight in the refrigerator. In the morning preheat oven to 375°F. Bake for 30-35 minutes until set in the middle and bubbly. Can be served immediately or at room temperature. 

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