05 July 2008
ravioli with tarragon beurre noisette
I started with three cloves garlic, a small onion, a small carrot and lots of greens (more than shown, in fact, I probably doubled that) : mizuna, komatsuna, kabura turnip greens ans mustard greens, all chopped very fine.
Make your pasta: 1 2/3 - 1 3/4 cups semolina, 2 eggs, salt. Cover with a damp towel.
Sauté the garlic, onions and carrots until slightly translucent in 2 tbs butter/1tbs olive oil. Add the greens, cook until they've lost a good deal of moisture. Add 1 tbs cream and season with salt and pepper.
Roll the pasta out until its pretty thin. Shape ravioli free form (like I did) for large ones or use a mold.
While prepping the beurre noisette, let the ravioli rest on a grate to dry slightly.
Heat 6 tbs butter, skim. Cook until it starts to brown (it will get darker even once poured out)., then pour into another container. Add 2 tbs fresh tarragon. Deglaze the pan with 1½ - 2 tbs vinegar and reduce to 1½ tsp. Pour butter back into pan, turn off heat.
Meanwhile, poach the ravioli.
Top with the beurre noisette.
Very very good. And pretty simple. The idea came from sorrel-turnip green raviolis with beurre noisette that I had once. Tarragon makes it even better.
(nota bene: At $7.99 a bottle, the wine in one of those photos, La Poule blanche, is great. It's Chardonnay, Sauvignon Blanc and Viognier: a little minetally — not much — with fruit and a nice finish. Perfect for summer.)