Mother’s Day is more than just a date on the calendar,it’s a sacred opportunity to honor the women who gave us life, nurtured us, and shaped our world. This year, I wanted to celebrate my mother’s memory and the beauty of motherhood through a very special Mother’s Day pasta dinner.
Food as Memory, Pasta as Prayer
I have always loved Japanese food. Growing up, food was never just sustenance, it was a love language. My mom (of blessed memory) taught me that meals carry meaning, culture, and soul. My mom’s (of blessed memory) favorite Japanese food was oyakodon. Oyakodon, also known as oyako donburi, is a classic Japanese rice bowl dish that combines chicken, egg, and onions simmered in a sweet-savory broth and served over steamed rice. Oyako is made with chicken and egg; it is literally “oya” mother and “ko” Child. My mom loved both the taste and concept of this dish.
I’ll never forget taking her to Tamahide in Nihonbashi, Tokyo, the birthplace of oyakodon in 1891. It is now run by its 8th generation family owner who maintains the tradition of making it.
Her eyes lit up with joy. My mom was in heaven at the time…she is resting in Heaven now.
I looked for a parallel pasta connection from Italy. Raviolo al’ Uovo, a luxurious stuffed pasta dish featuring a whole egg yolk nestled inside. The dish is a hallmark of Italian alta cucina (fine dining).It showcases the region’s rich culinary tradition of fresh egg pasta and indulgent fillings. The nesting of the egg yolk inside the Ravioli can be intrepreted as a pregnant mother about to give birth. At the same time, the pasta made with spinach reflects the spring season of Mother’s Day.
I hope that you will enjoy this very special pasta dish and the celebration of birth and mothers on this very special day.
To all the mothers out there, thank you for the nourishment of body and spirit.
I would like to thank the three mothers in my life.
To my mom (of blessed memory): Thank you for teaching me how to cook and share love with food.
To Rachael, the mother of my children, Caroline and Lucy: Thank you for mothering the greatest gifts in my life and helping Caroline and Lucy become the amazing women that they are today.
To Joan, my love and partner: Thank you for your wonderful mothering to Avi and Julie and for how much you take care of me as well. As much as I love your Moroccan cooking, it is such a true pleasure for me to cook you my Italian specialties.
Two Pastas, One Celebration
For this special meal, I chose to serve two kinds of pasta:
Raviolo al’Uovo with Spinach and Ricotta – symbolizing the miracle of life.
- Why Homemade?
Ravioli is an act of love. Fresh pasta is simple to make and turns your kitchen into a sacred space of creation. It’s hands-on, tactile, and deeply rewarding
Pesto Fusilli – celebrating spring, rebirth, and renewal
- Why Fusilli?
Fusilli’s spirals are perfect for capturing every bit of the vibrant, green pesto. While some pastas slip and slide, fusilli embraces flavor. Store-bought fusilli actually works best here, its structure holds up beautifully when cooked.
Let’s Talk about Pasta!!!
Some people wonder about which pasta to use when. What is the best pasta? Homemade or store bought?
The juxtaposition of Fusilli Pesto and Nuovo Ravioli can provide insights to these questions.
Fusilli is best for pesto because the spirals capture so much flavor on each pasta piece. A spaghetti by contrast would not enable the pesto to adhere. Fusilli is best to buy from the store and not make youtself. The packaged fusilli lasts and provides the best flavor and structure after boiling.
Ravioli by contrast should be made fresh. It is simple to make and fun and creative to form. The ravioli provides the perfect house inside to place your delicious filling.
Please note the different cooking time for fresh pasta vs. packaged pasta. Fresh pasta cooks faster and must served right away.
Raviolo al’Uovo: The Soul of Motherhood in a Single Bite
A symbolic dish celebrating motherhood and spring.
Pasta Dough Ingredients:
- Flour
- Eggs
- Spinach sauce (fresh spinach, olive oil, a bit of water blended together)
Ingredients:
- Pasta – Flour and Egg and Spinach Sauce (spinach, olive oil, water)
- Filling – Boiled and Chopped Spinach (in ice bath after boiling)
- Ricotta Cheese
- Nutmeg (for those who do not like then add cinnamon or cumin)
- 1 Egg yolk per raviolo
Filling:
- Ricotta cheese
- Blanched spinach (chilled in an ice bath, then finely chopped)
- Nutmeg (or substitute with cinnamon or cumin for a twist)
Assembly Tips:
- Pipe the filling using a Ziploc bag with a snipped corner.
- Nestle a raw egg yolk into the center of each raviolo.
- Seal the top layer of pasta gently around the filling. Cut using a ravioli cutter, knife, or press with a fork.
- Boil and serve immediately for the most dramatic yolk reveal.
Instructions
- Make the spinach sauce for flavor and color using fresh spinach, olive oil, and a little water. I use a Nutribullet to blend the sauce ingredients.
- Make pasta dough using egg, flour, and the spinach sauce.
- Mix, Kneed, Roll, and then let sit for 30 minute.
- Mix the filling and pipe onto the rolled dough.
- Add egg yolk, cover, seal edges.
- Add egg yolk, cover, and seal edges.
- Cut ravioli and boil gently.
- Serve immediately with optional butter or sage.
Pesto Fusilli: A Taste of Spring
Pesto Ingredients (choose your greens!)
- Basil, spring ramp garlic, spinach, Italian parsley
- Garlic (raw or gently boiled to soften the bite)
- Nuts: pine nuts, walnuts, pistachios
- Extra virgin olive oil
Preparation Tips:
- Use a mortar and pestle for old-world authenticityor a Ninja chopper for speed.
- When storing, add a thin layer of olive oil on top of your pesto in the container. It creates an air-tight seal and preserves the brightness for up to 4 days.
Instructions
- Blend greens, garlic, nuts, and oil into pesto.
- Boil fusilli until al dente.
- Toss pasta with pesto.
- Optional: Add a layer of oil to pesto before storing.
- Serve with grated cheese or fresh herbs.
