We are harvesting beets left and right, fresh beet green salads, pickled beets, and, a particular favorite, braised beet greens and roasted beets as sauce for raviolis from the freezer. This dinner wiped us out, some ricotta and goat cheese raviolis and some braised beef back rib raviolis. Good Stuff!
Posts Tagged ‘ravioli’
Can’t Beet these Raviolis
Posted in Garden, Harvest, Pasta, tagged beets, braised, ravioli on July 19, 2010| Leave a Comment »
Raviolios Redux
Posted in Pasta, tagged braised, ravioli, spinach on June 14, 2010| Leave a Comment »
We make the raviolis in large batches and fill the freezer. Braised beef back ribs, cheap, meaty, and flavorful. Wilted farm fresh spinach mixed into both the meat mix and the ricotta mix. Good Stuff!
Lamb and Ramp Ravioli
Posted in Pasta, tagged braised, goat cheese, lamb, ramps, ravioli on May 28, 2010| Leave a Comment »
Braised lamb shoulder steaks and sauteed ramps. We bind with the dregs from the cheese drawer, a 1/4 disc of boucheron, the crust from the Humboldt fog, some shredded truffled sottoncere. Favorite pasta recipe will do, did you know you can make pasta dough in your bread machine? Good Stuff!
Braised Short Rib and Cardoon Ravioli
Posted in Pasta, tagged braised, cardoon, ravioli, short ribs on May 15, 2010| Leave a Comment »
Add diced cardoon to your mirepoix. When working with cardoon, it must be scraped or peeled, and stored in acidulated water until cooked.
The cardoon brings a pleasant earthiness to the braised beef. Once the meat is braised, cool well, pull the meat, with fork or by hand. Mix with some bread crumb, salt, pepper, parsley, oregano, sage,… Add the braising liquor if more moisture is needed. If too moist, add an egg.
The pasta machine pays for itself over and over… Stretch, cut with a biscuit cutter and save all the scraps for…
Good Stuff!