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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Bar Cesar

 

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Melissa stopped for dinner at Bar Cesar in Oakland, CA. She sent me a picture of her dinner and it looks amazing.  The dish is seared scallops cilantro pesto with a Chorizo tomato broth and fried potato frisée. For more information, you can visit their website at www.barcesar.com.

 

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Asparagus And Cheese Ravioli In Garlic Butter Sauce

2013-10-10 16.28.56

 

 

 

 

 

 

 

 

 

 

 

 

Yields: 2 servings
Prep Time: 2 minutes
Cook Time: 6-8 minutes
Total Cook Time: approx. 10 minutes
Equipment: 6 qt stock pot, large sautépan, Microplane

Ingredients:
1 package of large cheese ravioli (round or square shaped)
4 tablespoons unsalted butter (1/2 stick)
1 tablespoon olive oil
1 package of thawed frozen asparagus, (cut on the bias into 1 1/2 inch pieces)
2 tablespoon garlic, minced
1 tablespoon crushed red pepper flakes
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
Grated Parmigiano-Reggiano cheese
Finely chopped flat leaf Italian parsley, garnish

Directions:
The first step is to have a large pot of boiling salted boiling water on the stove. Add the ravioli. In a large sautépan, on medium-low heat, add the unsalted butter and olive oil. Once butter melts add minced garlic and crushed red pepper flakes.

As butter comes up to temperature the garlic and pepper flakes will infuse in the butter.  Next, add chopped thawed asparagus, Kosher salt, and black pepper, and stir.

In the meantime, the ravioli will begin floating. That’s a sign it’s ready. Using a spider, start transferring the cooked ravioli into the garlic butter sauce. Gently toss to combine the ravioli with the asparagus.  Pour on to a serving platter. Grate Parmigiano-Reggiano cheese and sprinkle with finely chopped parsley all over the top. Simple, fast, and delicious.

Serve immediately.

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Asparagus And Cheese Ravioli In Garlic Butter Sauce

 

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Looking for dinner to get onto the table fast? This recipe is for you.  From start to finish, this recipe can be done in the time it takes the ravioli to cook.

For this dish, I used the frozen cheese ravioli and asparagus from your freezer section. The frozen asparagus works perfectly when asparagus isn’t in season. They’re picked at the peak of asparagus season then frozen.

I always have frozen artichokes hearts and peas in my freezer too. I like to incorporate certain veggies into a dish and I don’t necessarily have to worry whether they’re in season.

 

Asparagus And Cheese Ravioli In Garlic Butter Sauce

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