PARMESAN + KALE RAVIOLI
Reheating time: 7 – 12 minutes- Boil water for pasta!
Ok guys, boil a pot of water. Don’t get mad! Trust me, it’s way better for you to cook these raviyoyos on your end. Fresh pasta is amazing. Not only does it hold sauce unlike anything else, but the texture of perfectly cooked fresh pasta is truly a revelation. Don’t even get me started on filled pastas. Tonight’s ravis are the star of the show, sure. Stuffed with tuscan kale and creamy parmesan, they are the perfect vessel for all these tasty components tonight. Roasted mushroom + garlic cream sauce, herbed breadcrumbs, meyer lemon pesto, everything is working together in perfect harmony to provide you with a truly transcendent pasta experience. With a hearty and fresh salad for dessert, and some caramelized onion and truffle focaccia to clean your plate with, y’all are in for a treat tonight. Get in there!
For the ravioli:
As I said previously, bring a large pot of salted water to a boil. The trick with seasoning your pasta water is easy- you just want it to taste kinda like the ocean. This helps season the pasta as it cooks, which is very important! While you wait for water to boil, let’s set up the rest of your components. Ravioli, check. Roasted mushroom + confit garlic cream? Check. Herbed breadcrumbs, check. Meyer lemon pesto, check. Ready to rock. In a small saucepot, warm the roasted mushroom + garlic cream over medium low heat. Once it’s hot, drop your ravioli in the water. Set a timer for two minutes. That’s all these ravis need! Give the water a stir to prevent them for sticking, and take a sip of wine. Ahhhhh. It’s friday.
Once the ravioli are done cooking, strain them out using a colander, but try to reserve a splash or two of the pasta water. This starchy water will be added to your sauce to season, and also so that the starches from the pasta can help bind the sauce to the ravioli. Add the ravioli to the cream sauce, thin it out with a bit of pasta water, season with a whole boatload of fresh cracked black pepper, and swirl the pan around so the raviolis are coated evenly. Once you’re satisfied with your sauce, it’s time to plate!
Scoop the ravis into a shallow bowl, and cover generously with the remaining sauce. Top it off with pesto and breadcrumbs, and admire your work. You are a pasta chef now. Feels good, doesn’t it?
For the salad:
This is one of our favorite dressings. But that statement holds little weight, because we love them all. Toss your salad mix and veggies into a mixing bowl, season with a pinch of salt and a crack or two of pepper, and drizzle the dressing around the sides of the bowl. Toss the leaves/veggies in the dressing, give a taste, and plate it up! I always like to eat the salad for dessert. Do you?
For the focaccia:
This might be our best yet. Caramelized onions and black truffle butter. Enough said. Toast this up in the toaster oven, or griddle with some butter or olive oil. Definitely get some crust action going. You will not regret it. Enjoy!
Thanks for ordering 🙂 dinner is served, and solved. See you next week!
CHICKEN + RICE BOWL
Thanks for ordering!
I’M RUNNING OUT OF IDEAS FOR BOWLS YOU GUYS. I just don’t know anymore. I don’t know what you want! Every week I feel so much pressure to design a menu that you guys will love- so much pressure. But you know what they say. Pressure turns coal into diamonds. I definitely thing that people do their best work under pressure (well, some of us), and so far, I have been pretty proud of what we’ve come up with under pressure for these socind options/bowls/salads/whatever you want to call them. Tonight’s is no exception. Roasted chicken, super simple but very delicious. Steamed organic brown rice? What’s not to love. Marinated cucumbers, feta cheese, meyer lemon vinaigrette, it’s all there. Oh, except for the sundried tomatoes- because we were shorted on them from our purveyor today. Unfortunate, but not necessary. I think you will be fine. These bowls will get far more interesting when there’s a surplus of miscellaneous veggies coming from our local farms and purveyors. Definitely going to give us a little more to work with. For tonight’s delicious little bowl, all you gotta do is reheat the chicken. Best way to do this is to broil it for 5-6 minutes, flipping halfway, until it’s hot all the way through. Then slice it up and toss everything together with the meyer lemon vinaigrette. Warm chicken, cool cukes and rice, the temperature and texture contrasts here are truly spectacular. Enjoy!