Subtitle of this post: Or How To Fix, Make Delish, Your Kitchen Screw-Up.
There are many recipes like this on the interwebnets. Good luck finding one with slightly burned butter, though.
Ingredients (approximate):
- Flat pasta, preferably fresh made the night before
- 200g Ricotta
- Mint leaves
- Lemon
- Olive oil
- Butter
- Parmesan
How To:
While I rolled the pasta with our trusty machine, better half whipped up the ricotta. Just put it in a bowl and add chopped mint leaves. Before slicing lemon to get to the juice, remove yellow (only) from skin (the white under the skin is bitter!) and put finely chopped pieces into the Ricotta. Then slice your lemon and squeeze one half into the mix. Add some fresh, shaven parmesan and then salt and pepper. Mix well.
Once pasta is rolled, flattened, circles are cut-out, lay on ravioli cutter and using a finger dipped in water, slightly moisten around the edge. Fill with a teaspoon of ricotta and fold over. The moistened edge helps the pasta stay together. Pamper with some flower and set aside on a cloth.
Btw, due to the circular nature of the noodle cut-outs, there will be some remaining pasta. Run it through the machine and then cut into strips and put aside to dry. Use this left-over pasta within the next few days for lunch. Just boil it in salty water and when “Adante” cover with some olive oil, salt and pepper and parmesan. Delish, baby.
Once your ravioli is done, cook them for about five or so minutes in boiling, salted water. While doing that, heat up a pan with a good, thick layer of olive oil. Add a heap of butter and then mix-in whole mint leaves. Although the olive oil should prevent the butter from scorching, I was trying out my gas burner on my grill and set the heat too high. The butter burnt quickly. Luckily I caught it before it burnt too bad and just threw in some of the “pasta-water” from the pot to calm things down. But the damage was done. Oh well.
Once the mint leaves in the pan have softened, add a bunch of ravioli. Mix and flip till the ravioli is covered with the oil and butter sauce. Salt and pepper and let simmer for about a minute. Then add some fresh parmesan. Mix and flip more. Done. Plate it with more parmesan and pepper if needed.
Although we were in a bit of hurry this evening and I obviously rushed things, the slightly (butter) burnt ravioli was fantastic. The mix of mint and lemon inside the noodles is both refreshing and enticing as it all burst open while chewing and mixes with the oil and butter sauce.
Rant (and worst-cook) on, baby.
-T
worstwriter 