Anna Dvorak

Anna Dvorak is a personal guide for living a vibrantly healthy life. Dvorak teaches at the Wedge Co-op and other Minneapolis/St. Paul metro area co-ops, at Kitchen Window, and leads weekend and weeklong retreats focused on mindful, balanced living. She teaches how healthier choices can be attainable for our skin, home environment and bodies through natural products, organic ingredients, and balanced living. Read more about Anna Dvorak.

Organic Fromage Blanc-Rosemary Ravioli

Posted by: Anna Dvorak under Cooking at the cabin, Food and drink, Cooking, Wine and Food Pairings, Locally-produced food, Local Updated: January 8, 2012 - 6:57 PM

On our last night of a wonderfully relaxing two week holiday in Colorado, my refrigerator looked just like it should before we take off for the long drive back to Minnesota: empty.  What I did have on hand was a dozen local and truly free-range organic eggs, organic flour, a big chunk of Parmesan, a roasted organic sweet potato, homegrown garlic (thanks Mom and Dad!) and a great neighbor, Kim.  What Kim had was a pound of her freshly made organic fromage blanc - a fresh cheese that is similar to ricotta - as well as a big handful of fresh rosemary clipped off of her plant and a chunk of Pecorino Romano.  She also had salad greens to share with our meal.

Together, the ingredients combined to make two kinds of freshly made ravioli - the fromage blanc/parmesan/rosemary ravioli and a sweet potato/parmesan ravioli, which I cooked and then tossed in a sauce made with 4 heads of chopped garlic, olive oil, and sea salt, then topped with fresh Parmesan, a little fresh rosemary and a pinch of Aleppo pepper.  The fromage blanc ravioli burst in the mouth with salty, tangy, juiciness that contrasted nicely with the earthy sweet potato-stuffed ravioli.

These resolution-busting ravioli were not gluten-, dairy- or calorie-free, but they were local, homemade and organic - and utterly delicious. Even better was sharing the decadence in our cozy cabin with dear friends for a great send-off and a wonderful reminder of all things that make for a perfect meal: simple food, incredible ingredients, and the company of those you love.

Fromage Blanc Ravioli

1 pound fresh pasta dough, rolled to the second to thinnest setting

1 pound fromage blanc or organic ricotta

1 organic egg yolk

1 tablespoon fresh rosemary, minced

1/4 - 1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Combine all of the ingredients and taste for salt and pepper; adjust if necessary. Fill each 2 1/2” x 2 1/2” ravioli square with 1/2 tablespoon filling; brush the edges with water, top with a second square and press to seal. Set aside until all of the pasta squares are filled. Boil the ravioli in salted water until they float, about 1 minute. Transfer with a slotted spoon to a pan of sautéed garlic in olive oil. Toss and serve immediately with freshly grated Parmesan, a little chopped rosemary and a pinch of red pepper flakes. Serve with a crisp white wine, like an organic Grüner Veltliner, and a big green salad.

Serves 4

ADVERTISEMENT

Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters

ADVERTISEMENT

ADVERTISEMENT