Roasted Cauliflower Ravioli with Lemon Thyme Creme Fraiche

There are certain dishes I just don't get at restaurants, because now I can make them at home. For example, there are so many great fresh ravioli out there these days, it's so quick and easy to make a top shelf ravioli dish at home.

Here I used Trader Joe's Roasted Cauliflower Mezzelune, a large half-moon ravioli from northern Italy and Austria. It's basically big ravioli. But you can use whatever is your favorite ravioli for this preparation.

Lemon Thyme Creme Fraiche sauce:
1 cup creme fraiche
juice of 1 fresh lemon, about 2 Tbsp
zest of 1 fresh lemon, about 2 tsp
1 Tbsp fresh lemon thyme leaves, minced
1/8 tsp salt
about 1/4 tsp crushed red pepper flakes, or to taste

1 bunch asparagus, tough ends trimmed, cut into 2-inch spears, tips reserved
crushed red pepper flakes
Fresh Roasted Cauliflower Ravioli (I used Trader Joe’s), enough for 4 portions, about 10 oz, or your favorite ravioli

Whisk together the sauce ingredients and let the sauce sit at room temperature for at least 30 minutes or longer to develop flavors.

Meanwhile, bring a pot of water to a boil for the ravioli. When boiling, salt generously. While the water comes to a boil, sauté the asparagus spears in a dash of olive oil. Season with salt and red pepper flakes to taste.

When the asparagus spears are crisp tender, add the tips. Now cook the ravioli, which should take only 3-4 minutes.

Plate the ravioli with the asparagus and garnish with the lemon thyme creme fraiche sauce.

Serves 4.

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Tzatziki

Tzatziki is a wonderful Greek yogurt dip and condiment. It's great with pita bread or veggies, or as a topping on all kinds of grilled foods. Make sure you use a full fat, thick Greek yogurt, and that you squeeze as much water out of the grated cucumber as you can - you don't want a watery Tzatziki; it should be thick and rich. 1/2 English cucumber (about 6-inches), sliced lengthwise in half 1/4 tsp kosher salt 1 cup full fat Greek Yogurt (I used Fage 5%) 2 cloves garlic, grated with microplane or minced through a press 1/2 shallot, very finely diced 1 Tbsp fresh dill weed, minced (or 1/4 tsp dried dill) 1/8 tsp Aleppo red pepper (or fine-ground Korean chili pepper), or to taste 1 tsp red wine vinegar Cut cucumber in half lengthwise. Use a teaspoon to gently scrape out the seeds in the center of each half. Coarsely grate cucumber and toss in a colander with the salt. Allow to sit 10-15 minutes. Squeeze water from cucumber and then tip onto the center of a full-sized paper t...

Cuisine Eric

Search This Blog