Ever supportive of local farms, Alan Wong’s restaurants held an egg recipe contest in August to celebrate Peterson Upland Farm’s centennial.

Last week at his Pineapple Room restaurant, Wong hosted six finalists who submitted appetizer, entree and dessert recipes in a final judging for the top recipe in each category.

The Pineapple Room kitchen staff prepared the creative dishes, which included an updated seafood version of Egg Fu Yung, an "American" oyako don that incorporated ravioli, and a luscious coconut cream custard.

The winner in the entree category was Louisiana Egg Timbale by Big Island dentist Alan Fujimoto, featuring andouille sausage, shrimp and fresh corn in a fried rice, served with poached egg and an oyster Hollandaise sauce.

The dessert winner was ‘Iolani middle school student Julia Kawano, who showed off her ingenuity by creating a delicious Breakfast Sundae featuring vanilla ice cream, cinnamon toast and a topping of egg scrambled with caramel and milk.

Below is a recipe for the winning appetizer by Kitty Courtney of Kailua. She called her dish SoubourEgg, adapted from a traditional Armenian dish of her grandmother’s: souboureh, a ravioli-type dough filled with yogurt. Courtney’s version incorporates an egg yolk and is topped with melted butter and dried mint.

The Pineapple Room has reinterpreted and renamed each winning recipe, and all will be included on the restaurant’s menu.

PETERSON EGGS AND NAKED COW DAIRY YOGURT RAVIOLI

Kitty Courtney
Large container Nancy’s Whole Milk Yogurt (or similar sour yogurt)
6 eggs
1 stick salted butter
Dried mint
» Dough:
2 cups flour
1 teaspoon salt
1 egg
1/2 cup water

To make dough: Combine ingredients and let rest 1 hour. Divide into 2 pieces. With rolling pin or hand-crank pasta maker, roll out each piece into a long strip about 4 inches wide. Dough should be very thin. It can be stretched out a bit after rolling to make it thinner.

To assemble, lay out the strips and place 6 large dollops of yogurt (about 1-1/2 tablespoons each) along one of the strips. Make small indent in each dollop and place egg yolk on top.

Cover filling with remaining strip of dough. Use ravioli crimper to cut out each "ravioli" and crimp edges.

In large pot, bring water to gentle boil. Carefully place ravioli in water and cook 1 minute. Don’t overcook; egg should be runny. Remove with slotted spoon.

In small pot, melt butter and let brown until just frothy.

Place each ravioli in individual serving bowl. Top with browned butter and sprinkle with generous amount of mint. Serve immediately. Makes 6 ravioli.

Nutritional information unavailable.