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Open Faced Beef Tenderloin Ravioli with Runny Yolk and Chunky Tomatoes

Announcement: I’m leaving for Europe for 10 days, so I’ll try my best to post as I go along. Don’t get mad if you don’t hear from me!

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The most common excuse that I hear when people complain about being overweight or about how they can only consume fast food, is that they are short of time. I guess that’s one way to put it, in my mind, they are just Lazy.

I work a normal 9-7 job, train for triathlons in the morning and after work, maintain and shoot for a blog at night, have a girlfriend, see my family, write business plans for my side projects and still manage to cook a majority of my meals. Am I exhausted at the end of the day, yes, that’s an understatement. Am I any better than you?  No, definitely not. The only difference is I don’t look for excuses, I just set out everyday with a clear schedule, goals and the ways in which I will achieve them. Time management is key and if you do implement it in your daily life you will see how more efficiently you can reach your fitness or life goals.

This recipe is all about being lazy. You see even if I cook my meals, doesn’t mean it’s extremely elaborate food all the time. In fact when I’m really short in time I eat a can of tuna, 2 hard boiled eggs, 1 pack of almonds and whole wheat crackers (all from 711); well, that or baby food (trust me, it’s the best: portable and has great nutritional value).

So here is the lazy man/woman’s version of a ravioli. I usually would make my own pasta then stuff and cut it into ravioli, but unless it’s the weekend, there is no way I’ll have time for that. So if they have open faced sandwiches, why can’t we do an open-faced ravioli. Cue awesome-ness. Time to cheat.

 Open Faced Ravioli with Tenderloin and Runny Yolk and Chunky Tomato Sauce

Cook a sheet of Whole Wheat Lasagna or sheet pasta. If you can get it fresh, go for it.

Heat up a chunky tomato sauce you made before, or even just a nice store bought, organic, barely modified sauce. (Check out my post about the tomato sauce, the only difference is, leave some chunks of tomatoes in there, and add in some fresh herbs!)

Take a nice piece of rectangular beef tenderloin (see the video for size and thickness), cook on every side (4 sides) in a hot buttered skillet (only season it when its on the skillet), so that you get a nice crispy sear and all the juices get locked inside. Cook it to your preference, let it rest, then slice it thinly right before serving.

Poach 1 egg. Here is a good explanation on how to do it perfectly if you’re OC.

Now plate, pasta + 4 spoonfuls of tomato sauce + beef slices + the egg, trimmed of most of the white (go ahead break it, you know you want to) + 1 massive tbsp of ricotta cheese + a bunch of small crisp basil leaves + seasoning + Fillipo Berio extra virgin olive oil = steak and eggs ravioli. Boom.

16 COMMENTS

    1. Anthony C. Monteiro July 7, 2012 at 12:09 pm

      Nice one erwan, ravioli made easy!… hehe… Just like you i hate people who always find excuses and too lazy to move around then after complain about their weight. They should know that reading your blog and doing all the recipes will be their first big step in being healthy. Thanks for inspiring me and helping your reader to always be health conscious but at the same time enjoying life..

      By the way, when you made your burger before, you put salt and pepper after its cooked, why? and Hope you can post on how to make fresh pasta. Thanks and God bless

    Reply
      1. Erwan July 20, 2012 at 2:07 am

        thanks anthony! yes i’ll make a fresh pasta post soon. Salt draws out water :)

      Reply
    1. Gen Tiu July 9, 2012 at 12:31 pm

      Will definitely try to make this :)

      How to properly poach an egg?

    Reply
      1. Erwan July 20, 2012 at 1:52 am

        ‘there are some good poaching vids on youtube :)

      Reply
    1. June Barton July 12, 2012 at 7:32 pm

      I do admire your creativity in whipping meals like this. Keep it up.

    Reply
      1. Erwan July 20, 2012 at 2:18 am

        thanks June!

      Reply
    1. Olivr July 13, 2012 at 7:20 pm

      the dish looks really great.

    Reply
      1. Erwan July 20, 2012 at 2:17 am

        thanks oliver

      Reply
    1. Paul July 18, 2012 at 8:39 am

      where can i get basil?

    Reply
      1. Erwan July 20, 2012 at 1:58 am

        anywhere

      Reply
    1. h! July 31, 2012 at 4:00 am

      this is something i’d really like to try – but i noticed that you boiled your lasagna sheet with some oil in the water. i was taught not to do that, since it’ll slick off all the sauce. while i realize that this particular recipe is not sauce-heavy, are there any other circumstances when it is better to boil pasta with oil already in the water?

    Reply
      1. Erwan August 14, 2012 at 10:13 am

        you don’t usually have to :)

      Reply
      1. Erwan August 14, 2012 at 10:14 am

        real pasta recipes are not sauce heavy anyways!

      Reply
    1. Jona September 11, 2012 at 9:42 am

      Look delicious! Can’t wait to cook this dish.. :))

    Reply
    1. jaybee November 26, 2012 at 8:53 am

      nice mr.heussaf.great following blog.keep it coming .extremetravellerfoodieadventurer here.

    Reply
    1. Fatkidoutside April 1, 2014 at 11:54 am

      Ill certainly have a motivation if I have The Anne Curtis! LOL

    Reply
 

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about THE FAT KID

I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.

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