Wednesday, June 9, 2010
As I write up my Philippine foodventure posts, thought I'd try to get back into the swing of things with this little dish. My posts at the moment may seem a little sporadic rather than the daily variety, but once things have settled down everything will be a-ok. That's the thing for going on vacations, right?
I had this the day before I left for my trip. I had a couple eggs left at the time. I didn't want to leave it in the fridge and let it expire while I was away. That would have been a waste of some good eggs. So I somewhat turned it into a sauce of sorts. I cooked up some canned diced tomatoes first. Letting the juices come out and simmer, before adding the beaten egg. I actually had this Idea to try and make some egg drop tomato soup but ended up with scrambled eggs with tomato. Hahaha... I guess the juices of the tomato dried up a little. Maybe I'll add some stock next time. I guess this was a sort of failed attempt at that.
I did manage to salvage it with some ravioli. Thank goodness for pasta right. I bought another package of the bertolli ravioli. But you can use any variety of ravioli you'd like. I really like it quite a lot. A little filling, but really good. I also add some dry herbs into the mix. It was a little reminiscent of that pasta scramble I had a while back. Not bad, eh?
Egg and Tomato with Ravioli
1 pk Ravioli
1 12oz can diced tomato - minus juices
3 eggs - beaten
1 tsp dry oregano
1 tsp dry thyme
2 large cloves of garlic - fine chopped
Heat a good drizzle of olive oil in a skillet, coating the bottom of the pan. Combine the dry herbs with the beaten egg. One the oil is hot enough, saute the garlic for 30 seconds and add the egg. Stir occasionally to keep the egg from sticking to the pan. When the egg is nearly cooked, add the diced tomato and stir to combine. Cook for another few minutes.
Bring a small pot of water to a boil. Season some salt and a tiny drizzle of olive oil. When the water is boiling, cook the ravioli till al dente. Roughly 4-6 minutes.
Place some the ravioli on a plate or bowl and scoop some of the egg mixture on top. Serve warm.