Did you grow up eating Ravioli?? Ravioli made like this?
As a kid, I LOVED this stuff!! It was the best lunch EVER!! It never dawned on me that this wasn’t actually GOOD ravioli. And it never dawned on me someone could actually make ravioli in their own kitchen. And how, kinda/sorta, easy it is to make!
This month’s Avatar chef is Eric Ripert, chosen by Leslie of Lethally Delicious. I wasn’t familiar with Ripert until a few months ago when I noticed him on No Reservations with Anthony Bourdain. And then I was lucky enough to win one of his cookbooks – Avec Eric -(which includes 100 + recipes from his series) from Tracey of Tracey’s Culinary Adventures. But now that I know who he is there are several of his dishes I want to try. This one was a good one to start with:
- Ricotta-Spinach Ravioli with Butter and Sage
I have been wanting to make ravioli again for a while. And it’s been a long while.
On order to make the ravioli I had to make the pasta first. I made Ripert’s Pappardelle. FUN!! I have trouble making pasta when the recipe begins with mound 2 cups of flour in the center of a work surface, make a well in the center, add eggs, slowly incorporate. My incorporation usually ends up as a dry mess. And this was no different, but I added a little more egg and it did come together. Although it wasn’t smooth and silky the ravioli came out quite well.
The filling was a mixture of ricotta and spinach. Simple and delicious.
Ripert’s mix for the filling is delicious.
The only change I made, sorry Eric, was to toss the ravioli with browned butter and fried sage rather than just plain soft butter and sage leaves. I liked the ‘sweetness’ of the browned butter. It was perfect!!
It was difficult to find just one recipe to use for June’s Twitter avatar so I guess I will just have to make more goodies from his recipes.
Tea and Scones 