While making fresh ravioli is definitely on my culinary bucket list, I didn't tackle that task tonight. I had this gorgeous gorgonzola and sun-dried tomato pasta in the deep freeze, so I pulled it out and got my water boiling.
With such a rich cheese, I didn't want to overpower it with a heavy sauce, so I decided to go with brown butter.
Start with about 2 tablespoons butter over medium heat. Get it melted and add about 1 teaspoon crushed garlic cooking for about a minute. Add a handful of crushed walnuts and let both the nuts and the butter brown for about two minutes. Now you could add a generous handful of spinach or arugula if you have it on hand, but I just pulled up some radishes and instead of throwing the verdant tops in the compost heap, I threw them in the skillet and let them wilt in with my brown butter.
At about this point your pasta should be good to go. Drain it and add it to the pan with your sauce. Give it a good flip and get it on a plate. I added a chiffonade of fresh basil from my kitchen garden, some shredded parm and a few turns of fresh pepper.
I have to say this was a wonderful meal, and it was on the table in about 15 minutes! I loved the greens, they didn't get that sorta slimy texture that spinach can get once it wilts, and I had the satisfaction of using my own fresh veg!
Stay tuned for lots of fresh recipes from my garden and some recurring ingredients. I just added five quart-sized bags of rhubarb to my freezer, so even though July 4 ends Rhubarb season (or so says my grandma) it won't stop the flow of yummy rhubarb recipes including rhubarb rosemary lemonade, so yummy!