January 29, 2016
Friday night at home"
Craving pasta…as usual so I decided to take a stroll over to Fresh Market and see what peaked my interest. This is a light version of ravioli – goat cheese and lemon zest filling with a simple pea purée.
- 1lb English Peas (I used frozen)
- 1 bunch Asparagus
- Chicken Stock (vegetable can be used)
- Lemon for purée and zest
- Fresh Parmesan Cheese
- Micro greens – arugula or swiss chard
- Raviolis (Recipe to follow or you can cheat with store bought)
Combine cooked Peas with 1c chicken stock and 3tbsp lemon juice in a blender or food processor (I am obsessed with my Vitamix fyi) until you get a purée consistency, continue to add stock for the right texture. Blanch precut asparagus and mandolin asparagus 3mm width and set aside. While you are boiling the water for your raviolis start crisping your prosciutto in a non stick pan…now your kitchen really starts to smell like heaven! Drain crisped prosciutto on a towel and set aside. Assembly time! Pour a generous portion of the purée on the bottom of your lipped plate, place your raviolis in a circular array, sprinkle leftover cooked peas and your precut asparagus on top of the raviolis making sure to build up the middle of the plate. Add your crispy prosciutto, parmesan cheese and micro greens. Lastly, with a microplane zest half of one lemon atop the gorgeous plate of ravioli and voila! Dinner is served. Buon appetito!