Thursday, June 11, 2009

Radish Green Ravioli: easy & tastes like spring!






Steam: cleaned radish greens (green tops of radishes, you can add spinach, or other greens as well). Remove from heat as soon as cooked, so that greens as still really bright green in color. Cool.
Get rid of all juice by pressing in your hands. Chop roughly.
Put into food processor and process finely.
Add: Salt to taste, freshly ground nutneg and black pepper. Also add 3 crushed amaretti cookies/biscuits. 1/2 cup ricotta cheese and 1/2 cup feta cheese. Mix well. Fill a tiny bowl with water.
Take Asian dumpling wrappers (circles) and place 3/4 tsp. mixure to one side of wrapper. Take your index finger, dip in water, moisten the edge of one side of wrapper, with water.
Fold over and krimp the edges together. Place on sheet pan to "dry". Repeat until all filling is gone. Bring salt water to a gentle boil. Place pasta packets into water and boil until ravioli comes to surface. Take out with slotted spoon and set on sheet pan lined with paper towels.
Sauce:
Sauteed green onion and cured air cured ham (minced), until wilted. Add 1/2 cup half and half and 1/2 cup veg or chicken broth. Cut fresh corn off of two cobs of corn. Salt and pepper to taste. Keep warm.
Once ravioli is drained, add to sauce and fold in, so sauce covers pasta, but pasta doesn't break up. Serve at once.

Note:
You could garnish with chopped fresh herbs, but after the amazing smell of the steamed greens and the green onions and cured ham......I didn't serve any extra cheese...or anything: It was lovely!

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