Updated: Jan 12
Ravioli w/ shallot cream & bacon lardons
Keep pasta frozen until use and all other ingredients refrigerated
Shallot cream & bacon lardons
Parsley, chives & parmesan
Salt, pepper and/or acid (lemon juice or vinegar) to taste
These spinach and ricotta raviolis were inspired by the pasta Chef Alex’s mother would get off the Schwan’s truck when he was a kid. The classic noodle is paired with a rich shallot cream sauce, spinach and delicious fatty bacon. Topped with fresh parmesan, this dish will keep you warm and satiated. It’s bundle up time, Minnesota!
Fill a large pot one third of the way with water. You want the water at a rolling boil throughout the cooking process.
Add enough salt so the water tastes salty. This is not only important for seasoning the pasta, but it enhances the structure of the pasta and helps keep your water at a constant boil. Salt!!
Once your water is boiling, start your sauce in a separate pan; you can use whatever pan you feel comfortable with, assuming it will hold the pasta and sauce. Put the pan on medium heat, then add the shallot cream & bacon lardons, stirring often.
Drop your pasta (carefully) into the pot of boiling water for 2-3 minutes. Cook the pasta about 90% of the way in the water, and the rest of the way in your pan sauce.
Remove the pasta carefully to your pan with about 1 oz of pasta water and stir. Add your spinach.
Continue stirring. Pasta should finish cooking in about 1 minute.
Assess your sauce consistency with a spoon to taste. Adjust the seasoning with more salt, pepper and/or acid.
Top with parsley, chives & parmesan and enjoy!
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