Solidarity Ragù, Part 2

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Sausage and mushroom ravioli with lamb ragù alla bolognese and pea purée.

Slow Food Italy’s call to protest through homemade sauces and pastas also came with the advice to make more than you need and freeze the extra for future meals. I followed along, and the lamb ragù alla bolognese from earlier in the week became the sauce for a homemade sausage and mushroom ravioli. I had leftover homemade Italian sausage in the freezer that I cooked off and used in a ravioli filling by mixing it with portobellos sautéed in butter and finely chopped in the food processor with grated pecorino and Italian parsley. The pea purée is two cups of fresh shelled English peas blanched in three quarts of boiling water with 1 tbsp kosher salt and 2 tsp sugar. I blended the peas in the food processor with 1 tbsp grated Parmesan, 1 tbsp butter, 1 tbsp chopped basil, 1 tbsp chopped mint, and a little heavy cream to get a smooth texture. I seasoned it with kosher salt and white pepper and pushed it through a mesh strainer. The garnish is pea shoots and shaved Parmesan.

2 responses

  1. Anonymous

    The plating of this dish is beautiful. What a creative way to serve ravioli! and to contrast the rich ragu with a fresh pea puree, both visually and in taste, is brilliant. Sorry but I have to steal this for my next dinner party at home.

    Thanks!

    October 24, 2014 at 10:43 pm

    • Paul Otremba

      Thank you very much for the comments!

      October 25, 2014 at 3:29 pm

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