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Organic Fromage Blanc-Rosemary Ravioli

  • Blog Post by: Anna Dvorak
  • 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

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