In a past post I wrote the recipe for langustine ravioli with butter-lemon sauce which I learned in the restaurant Etc. Last week I was invited to Reut and Nadav’s place for dinner and decided to make a vegetarian version of this dish with cherry tomato, pesto and mozzarella, like capresa salad but inside a ravioli! I looked for recipes online for raviolis filled with cherry tomatoes but couldn’t find any using a whole tomato and not a sauce. So I was even more excited to try this experiment. This is what came out:
Cherry tomato, mozzarella on the ravioli page
Pesto, I would use a fresh basil leaf if I had found it in the supermarket..
Egg to join the edges
Making the sauce: I used powder fond de volaille diluted in some water, butter and half a lemon juice, some salt.
Adding a bunch of fresh spinach, because I found it in the supermarket when looking for basil, and a cook have to know how to work with whatever is available.
Reut cooking chicken in red bell pepper in the meantime
The ravioli after cooking for about 2-3 minutes (groups of 4-5 no more!)
The raviolis with the spinach and sauce
I think it was a very successful trail in raviolism. The combination with the sauce and spinach was very tasty, the tomato was a bit cooked and indeed felt like a little salad inside a raviol.
For the rest of the meal we had an “Arabic salad” with avocado and a lot of lemon and tehini sauce, feeling closer to home with this salad.
Brown rice
Pepper chicken which was excellent!
More Tehini!
Dessert was a nice chocolate fondant cake with coffee ice-cream that I just bought
Here’s for food experiments!! Cheers!
בשביל זה יש חברים לנסות עליהם המצאות ומתכונים..