Wednesday, March 17, 2010
Happy Saint Patrick’s Day! Let’s celebrate with some green Italian food! Err never mind. That just doesn’t sound right.
I’m slacking over here and I know it. I’ve been a bad food blogger, and just bad in general. You see, I have a one track mind right now and it’s not food for once. It’s been unusually warm here this winter and as Queen sings, “I want to ride my bicycle. I want to ride my bike.” I can hardly get off the darn thing and my backside is completely saddle sore. Oh, you probably didn’t want to know that.
I’ll leave you with this recipe I threw together last night. It’s simple and fresh, which fits well right now. I’ll be back in the kitchen and back on the blog as soon as I stop acting like a 10-year-old.
Ravioli in Fresh Asparagus Cream Sauce
This recipe makes enough sauce for two somewhat small packages of ravioli. Freeze half of the sauce for later if you're making this for three people or less.
1 bunch asparagus
1 clove garlic
1/3 cup olive oil
1 tsp salt
Lots of freshly cracked pepper to taste
Pinch of red pepper flakes
½ cup heavy cream
1/2 cup shredded Parmesan Reggiano, plus more for garnish
½ cup reserved salted pasta water
1 to 2 packages (19 ounces each) frozen Safeway Select Asparagus Ravioli (or any favorite type)
1. Bring a heavily salted pot of water to boil for ravioli. Wash asparagus. Snap off and discard rough ends. Chop into half inch pieces. Press the garlic through a garlic press or finely mince.
2. In a large skillet warm the olive oil over medium high heat. Add the asparagus, garlic, salt, pepper, and red pepper flakes. Cook stirring somewhat often until asparagus is tender, usually less than 5 minutes. Then turn off the heat.
3. Add the asparagus mixture to a food processor and puree scraping sides as needed. Add the Parmesan and pulse to combine. Then with the food processor running, drizzle in the heavy cream. Set aside but don’t remove from the food processor.
4. Cook ravioli according to package directions. Near the end of cooking time reserve ½ cup of the pasta water. Strain the ravioli and place them back in the skillet. Turn the food processor back on and drizzle in some of the pasta water until the mixture looks like a nice sauce consistency.
5. Add half of the sauce for one package of ravioli or the entire batch for two packages. Warm the sauce and ravioli together over medium heat until warmed through. Salt & pepper to taste is needed and serve immediately with more Parmesan cheese for garnish.
6. Freeze any leftover sauce for an easy dinner later.
Recipe & photograph by Laura Flowers.