This week’s recipe! Print + bring to market
Sunday Dinner Ideas from: July 6th, 2014
We do our best to offer recipes that use as many products from our market as possible! Here are this week’s selections:
Ravioli with Fresh Peas, Garlic Scapes and Sage
- 14 oz (400g) pk cheese or mushroom ravioli
- 3 Tbsp (45 ml) Butter
- 4-5 Garlic Scapes, finely chopped
- 12-14 Fresh Sage Leaves
- 1 cup (250ml) Freshly Shelled Peas
- Pinch of Sea Salt
- Freshly Ground Black Pepper
- Pecorino Romano Cheese
Bring to boil a large pot of well-salted water. Cook ravioli as per package instructions, or until the pasta floats. Drain, reserving a small cup of the pasta water.
In a large skillet, melt butter over medium low heat until it turns amber. Add sage leaves and cook until crisp. Add garlic scapes. Stir and cook for 2-3 miutes, then add about ½ cup of pasta water, salt and pepper to taste. Add peas, squashing gently with the back of a spoon so they don’t roll off the plate. Add ravioli and toss lightly. Serve with grated Pecorino Romano on the side.
Simple Strawberry Sauce
- 2/3 cup white sugar
- 1/2 cup orange juice
- 5 teaspoons cornstarch
- 1 1/2 teaspoons vanilla extract
- 4 cups sliced fresh strawberries
- 1 cup sliced rhubarb
Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Serve warm or cold.
Thank you to our volunteer Keri Landriault for this week’s recipes.