TRIP PLANNER: MOTHER’S DAY IN CENTRAL OREGON PG. 86
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May | June
volume 74
farm to table
A chance encounter in Italy led to this egg yolk and ricotta ravioli recipe.
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farm to table
Homegrown Chef
Uovo the Top written by Thor Erickson photography by Tambi Lane
“WHAT TO COOK for dinner?” I thought to myself as I arrived home after a long day. I knew my fridge was looking a bit sparse, and I was at a loss as to what to prepare. Walking into the house, I noticed a box on the front step. I opened it to find two dozen fresh eggs from our friend, Darren, who has twelve chickens that he refers to as “the girls.” The eggs were so fresh that they were still warm. I suddenly knew what was on the dinner menu. As I cracked the delicate brown shells on the edge of a cup, I noticed the intense orange of the yolks. Suddenly I was transported back in time to a meal I had at a small hilltop restaurant just outside the northern Italian town of Piacenza. Upon my arrival, I was told that the restaurant would not open for another hour, but that they could make a little something for me. That little something was “ravioli al uovo”—egg yolk ravioli. A sauce of butter and Parmigiana caressed the delicate, handmade pasta. Inside the silky envelope, a perfectly cooked egg yolk was nestled in ricotta cheese. As the server placed it before me, he quickly produced a sizable black truffle and shaved it over the pasta. As I took my first bite, I could taste the pure richness of the egg yolk, quietly supported by all the other ingredients. I sighed in satisfaction. The server said, “L’uovo è il cibo più perfetto del mondo.”—The egg is the world’s most perfect food. Here’s my recipe. These are perfect by themselves or with some steamed asparagus. If you’re lucky enough to come across some Oregon truffles, do not hesitate to shave them over the top.
Egg Yolk and Ricotta Ravioli SERVES 6 FOR THE RAVIOLI FILLING • 5 tbls unsalted butter • Kosher salt • Freshly ground black pepper • 4 ounces ricotta • 1/4 cup grated Parmigiano • Reggiano, plus more for garnish • 1/8 teaspoon freshly grated nutmeg • 1/2 teaspoon lemon zest • 1 recipe Basic Pasta Dough • 6 jumbo egg yolks, egg whites reserved FOR THE PASTA • 31/4 to 31/2 cups all-purpose flour • 4 large eggs, at room temperature FOR THE RAVIOLI FILLING In the bowl of a food processor, add the ricotta, Parmigiano Reggiano, nutmeg, lemon zest and a pinch of salt and pepper, and puree until smooth. Fill a pastry bag fitted with a round tip with the ricotta mixture. Divide the pasta dough into 4 pieces. Using a pasta machine, roll the dough out. Begin by using the thickest setting and repeat, reducing the setting each time you pass the dough through, ending with the second-thinnest setting. Lay out one sheet of pasta and pipe the ricotta mixture onto the dough in circles that are 1-inch wideand ½-inch high. For every twelve inches of pasta sheet, you should make three raviolis. Place one egg yolk in the center of each ricotta circle. With a pastry brush, brush egg white onto the dough around the filling, being careful not to break the yolk. Carefully lay another pasta sheet of equal size on top of the first. Press the dough together and make sure to gently press to remove all air from each of the ravioli. Cut out the ravioli with a round fluted cookie cutter. Alternatively, cut the between the seams with a knife.
Bring 6 quarts of salted water to a soft boil. Working three at a time, gently place the ravioli in the boiling water, cook for 3 minutes, and then remove with a slotted spoon. Repeat for the remaining ravioli. Reserve 1/4 cup of the pasta water. In a 2- or 3-quart saucepan, melt the remaining 8 tablespoons butter until it begins to foam. Whisk in the reserved pasta water and cook for 1 minute to emulsify the liquids. Place one ravioli on each plate, drizzle with the butter sauce, and sprinkle with grated Parmigiano Reggiano. Serve immediately. FOR THE PASTA This recipe makes more than enough dough for the ravioli. Use only one of the six pieces of dough for the above ravioli recipe. Turn the rest into fresh noodles or freeze for later use. Place the flour into a mound on a cutting board and with a spoon, shape a small concave indentation in the center. Add the eggs to the center. With a fork, lightly beat the eggs and gradually pull some of the flour into the egg mixture. Mix the flour and eggs together until well combined. Knead the dough until it becomes smooth and elastic. Cover the dough with a towel and let rest for 20 minutes. Cut the dough into 6 pieces and cover with a towel. Pass one section at a time through a pasta machine. Start on the widest setting and pass the dough through. Begin lowering the machine’s setting down one notch at a time, and pass the dough through once on each setting, finishing on the last (thinnest) setting. Lay the dough on a flat surface sprinkled lightly with flour and let the dough dry slightly. It should still be a little tacky and pliable, or it will not cut properly. Cut the dough into desired shapes (tagliatelle, taglierini, spaghetti) or use the sheets to make stuffed pastas (ravioli, cappelletti).
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7 Prime Spots for
WILDFLOWERS
written by Jean Chen Smith TravelOregon.com/Sparkloft Media
No matter where you live in the state, you are likely within a short driving distance to hikes that reveal the most scenic wildflowers of your region. Whether you are seeking an easy meander or a more challenging hike with elevation, we have a spot for you. So, pack up your hiking bag and lace up those shoes for your next adventure. While all the following locations are currently in bloom, you might try to hit all the prime spots on our list before the end of fall.
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Willamette Valley
West of Corvallis
Marys Peak Trail Type: Includes loops and out and back | Elevation Gain: 4,100 ft. | Difficulty: Moderate to difficult | Wildflower Viewing: Cardwell’s penstemon, glacier lilies, harsh Indian paintbrush and scalloped onion | Tip: Dogs must be leashed. Bring your own water. | For More Information: www.fs.usda.gov
Mount Pisgah Aboretum, southeast of Eugene, couples a good hike with a flower show. (photo: Melanie Griffin/EugeneCascadesCoast.org)
In Eugene-Springfield
Mount Pisgah Arboretum Trail Type: Includes loops and out and back | Elevation Gain: 1,050 ft. | Difficulty: Easy to moderate | Wildflower Viewing: Pink fawn lilies, trilliums, giant white wakerobins and great camas | Tip: A small daily parking fee applies. Dogs must be leashed to protect the arboretum and wildlife. Public restrooms available as well as picnic tables. | For More information: www.mountpisgaharboretum.org and www. eugenecascadescoast.org
For optimal views and some effort to summit, the top of Marys Peak is nearly 4,100 feet, the highest point in Oregon’s Coast Range. Designated as a Scenic Botanical Area due to its rich and diverse botanical offerings, on a clear day you can see the Pacific Ocean to the west and Cascade peaks to the east across the valley. A variety of wide open meadows, encircled by towering noble firs, are home to
wildflowers throughout the summer months. You can find Cardwell’s penstemon, glacier lilies, harsh Indian paintbrush and scalloped onion. All hikes are moderate to difficult, but there are options. They include the Summit Loop, East Ridge, Meadowedge and Tie trails. The hardest is the North Ridge, which is 6.4 miles, and has the most elevation gain climbing many switchbacks.
Marys Peak involves elevation gain and glacier lilies among other wildflowers. (photo: Willamette Valley Visitors Association)
Hiking trails abound on the 209acre park preserve from the banks of the Willamette River to the top of the mountain. It is a 4.5-mile hike to the top of Mount Pisgah and back with an elevation gain of 1,050 feet. There is also a system of easy loops ranging from 0.5 miles to 1.5 miles which snake along the river and include plant labels to educate nature enthusiasts. While strolling the lush property you can expect to spot pink fawn lilies, trilliums, giant white wakerobins along with great camas. The Mount Pisgah Arboretum is a nonprofit arboretum and botanical garden that typically hosts an annual Wildflower & Music Festival in May as well as monthly educational talks and programs. MAY | JUNE 2022
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trip planner
Mother’s Day in the High Desert The luxury resorts of Central Oregon are a mom’s best friend written by James Sinks REMEMBER WHEN mom used to take you to the playground? This Mother’s Day—or any day, really—you can return the favor. And when it comes to choosing the right playground, few places on the planet tout more satisfying options than Central Oregon, where a seemingly endless menu of recreation, restaurant, and relaxation options await moms of every age, interest and mobility. Here, happy trails are everywhere, from ski trails to bike trails to river trails to hiking trails, and you can even hop onto the Bend Ale Trail and sample a smorgasbord of breweries. If mom likes clubs as much as diamonds, the area boasts two golf courses ranked highly as girls’ trip destinations by Golf Digest. And if she needs to relax, unroll a yoga mat or unwind at any of dozens of upscale spas and salons. Once known for smoke-belching sawmills and wide-open ranches, the high desert on the east flank on the Cascades began its tourism transformation with the arrival of ski lifts on Mt. Bachelor in 1958. Today, the visitor industry largely drives the economy in and surrounding Bend, Redmond, Prineville and Sisters.
And just as the best playgrounds will have adrenalineinducing slides and jungle gyms, Central Oregon owes its reputation as a world-class tourism hub partly to the destination resorts that began dotting the local landscape around 1970, when Black Butte Ranch opened near Sisters and Sunriver opened on the site of a former U.S. Army Corps of Engineers camp south of Bend. Today, Central Oregon is home to six such resorts including Brasada Ranch, which earned the nod as the best in the western U.S. by Condé Nast Traveler. Another resort is on the drawing board near Redmond. While they have different price points, the resorts all feature lodging, golf, restaurants, pools, and Instagram-worthy views. And mimosas. In fact, mom won’t even need to step foot off the property—but it’s also not far from any of them to Bend, where mom can follow the example of legendary Klondike Kate, a one-time vaudeville singer and dancer who lived downtown from 1917 to the 1950s and was known for being both generous and for always living her best life.
Old Mill District
Mother’s Day begins in Central Oregon at the Old Mill District and shopping at upscale shops.
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Springtime at Tetherow offers outdoor adventures and well-earned relaxation all in one place with breathtaking beauty, versatile lodging, and unlimited fun right outside your front door. Don’t miss our unique Mother’s Day Brunch Experience!
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