Tuesday, October 24, 2006

What do you do with gorgonzola and red wine ravioli?

I mean, it sounds great, right? but then what? What can hold up to all that flavor - hold its own without making the whole too complicated? I decided on roasted red peppers for a little sweetness with a hint of smoke. The red peppers were to be dominant, but I don't have the skill of making things taste perfect with just two or three ingredients. I have to fiddle. So first I put the peppers through the food processor with few spoonsful of chicken stock for a bit of depth and a handful of almonds for a bit of nubbly bite. I cooked a little minced shallot in a bit of olive oil, then added the pepper mixture and cooked it down, spiced with a little sweet paprika, a tiny touch of tomato paste, and of course salt. In another pot I cooked down some nice local heavy cream (a real waste of non-ultrapasteurized cream, cooking it like that, but what can you do) until it was thick and syrupy. Both sauces were poured over the ravioli, like so:

Now, I was pretty damned proud of this dish, because it came out just as I had imagined it. The ravioli stayed front and center, but the sauce didn't get lost, and the two sauces gave each bite a different balance, which kept it interesting. Also, I felt like the almonds made all the difference, adding some necessary texture to what could have been too soft a dish. But J. thought that it wasn't "restaurant-worthy" because he thought people would be put off but what seemed like a disconnect between the extremely refined, smooth ravioli and the slight rough, peasant feel of the pepper sauce. Hmm..... Nope, still not buying it. In my imaginary restaurant, we serve this. Posted by Picasa

1 comment:

smokey said...

Wow, that sounds DELICIOUS. You can serve that dish in the restaurant in my head!