Saturday, September 06, 2008

Home-made ravioli with fruit-n-herb infused butter sauce

Ravioli with butter sauce infused with green figs, red graps and thyme, garnish with editable & organic flower

There was a little shake in the comment section after I posted a recipe of basic pasta dough quite a while ago, it calls for a bit of milk.

More classic more basic, more ... controversial? Like pizza, rice or artisan bread, tender food but iron rule?

Back to that pasta recipe, in fact, it was based on one's written by an Italian lady living in Italy. Rule is meant to be broke.

So this ravioli I prepared today, may not be traditional, at least it is seasonal, my another element in enjoyable cooking.

Let's talk about how we steam the jasmine rice to wrap up. Learnt from some Chinese mothers, I mix a spoonful (mild) cooking oil into the water and grains when I have a mood for a bowl of glossy and lucious rice. Mamas sometime go wild you know :)

Any soft-ripen fresh cheese, made from goat's or cow's milk, with a tangy taste is a good choice for this recipe. Please drain the cheese very well before use, and better cook the ravioli as soon as after they're made.

Recipe of home-made ravioli

I halve this egg pasta recipe, it yields 20 - 24 ravioli, encough for 4 persons as first course, or 2 persons as substancial main course.

And I added in one tablespoon of fine samolina to give the ravioli a rustic look.

Recipe of fruit-n-herb infused butter sauce

  • 6 small green figs, not over-rippen, sliced
  • 10 red grapes, halved
  • thyme leaves from 2 spigs
  • 2 tablespoons butter
  • a good dash of fruity white wine
  • a dash of lemon juice
  • a pinch of sea salt
  • extra-virgin olive oil, with fruity aroma preferable
  • edible and organic flower as garnish

Cook the ravioli.

When the ravioli almost done, start to heat up a large skillet. Add butter, sautee the grapes over medium/ medium-low heat for 1 minute, then add figs and thyme. Raise up the heat a bit if necessary, add a good dash of wine, toss in (cook and drain) ravioli. Season it with salt and lemon juice.

Place the ravioli on a serving plate, drizzle some ev olive oil, garnish with flower. Serve immediately.

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26 comments:

Rosa's Yummy Yums said...

Magnificent! What creativity!

Cheers,

Rosa

Kate / Kajal said...

wow this looks so wonderful gattina. I can only just try n imagine the flavours !

anita said...

It sounds and looks so wonderful!

una donna dolce said...

It looks incredible! I've named you for the Brilliante Weblog Award! See my blog for details and pass it on!

Precious Moments said...

G, this is wonderful. Recently I bought a pasta machine and plan to fully utilised it next year. hehehe Your recipe definitely will come in handy. Thanks for sharing.

Cynthia said...

It is such a feast gazing upon that plate full of colour and textures and yummy stuff!

Pia said...

What a fantastic idea.
I can't wait to try it.
There are so many options and variations too.
Beautiful pictures.

Lydia (The Perfect Pantry) said...

As always, your posts are a feast for the eyes!

Jyothsna said...

Fabulous! Thats all I can say about it!

MyKitchenInHalfCups said...

OhMyGoodness, if this is rustic peasant food please sign me up for life! This is really gorgeous! You seem to have a nack for brilliant!

miri said...

This ravioli looks and sound out of this world tasty!

Callipygia said...

oh you wild woman, yes mommas do know best!

Sylvia said...

Amazing , your home made raviolis looks fresh and delicious

redmenace said...

That looks amazing and delcious!!!!!

Hillary said...

That's such a pretty picture! You really know how to make a plate beautiful. I actually made pasta the other night with my boyfriend and he snuck in some ravioli that he filled with butter. I thought it was gross but he loved it.

sunita said...

Gattina,
that looks so delightful...your pictures are so pleasing to the eyes :-)

fanny said...

wow your last photo is gorgeous. and those ravioli look absolutely delicious.
xx fanny

Lore said...

Gattina you wow me every time! We couldn't find fresh figs around here until this year but now that they're available I can't wait to try your ravioli :D

Anh said...

Very nice! And thanks for your beautiful wishes!

Paz said...

Everything looks so delicious!

Paz

Retno Prihadana said...

Nice blog. The fotos look so good, make me hungry.

Sandi @the WhistleStop Cafe said...

As usual, your dishes all look awesome.
I need to remember to pop in more often! I love your blog.

Mansi said...

wow, I simply LOVE your sauce recipe! just the ingredient list is swirling my tastebuds! Awesome!!:)

I would love it if you could send these in for my Vegetarian Thanksgiving Recipes blog event!:)

Italo said...

Hi my mame is Italo Im from brazil.
My country have a lot of kinds of foods. Such as the famous "Feijoada", is made with black beans and kinds of meat, all together and mixed.
I liked too much the " Lasagnette with cannellini, water chestnut & dried scallop"
Its may be a taste exotic food.

kalpana said...

Hii first time here...what a collection of recipes! photographs are awesome! it's a treat to eyes! :)

Anonymous said...

simply LOVE your sauce recipe!