Tag: brown butter

Doppio Ravioli and Agnolotti of Caramelised Fig and Mascarpone with Toasted Perilla Seed, Limoncello, and Walnut Brown Butter

Doppio Ravioli and Agnolotti of Caramelised Fig and Mascarpone with Toasted Perilla Seed, Limoncello, and Walnut Brown Butter

It’s that time of the year again! Back in the early days of Pasta et Al, we began the tradition of dreaming up a special pasta dish for Mother’s Day. This time around we’ve made a dough of limoncello and toasted perilla seeds, and turned it into doppio ravioli and agnolotti, filled with caramelised fig and mascarpone, goat cheese, and walnut. For a bit of fun, our agnolotti are nested inside the giant doppio ravs, in a delicious brown butter of walnut, limoncello, and apple cider vinegar, served with pomegranate molasses, freeze-dried blueberries, pink peppercorns, and a few edible flowers.

Smoked Paprika Foglie d’Ulivo with Saffron Brown Butter

Smoked Paprika Foglie d’Ulivo with Saffron Brown Butter

This week’s pasta is a quick little dish built on pantry staples. We’ve mixed our pasta dough up with a hit of smoked paprika, turning the typically green foglie d’ulivo into a more autumnal colour (for our northern hemisphere friends). They’re served in a warming but understated brown butter sauce flavoured with garlic, saffron, fennel, pepper berries, and rosemary. One of the easiest doughs to make, turned into a forgivingly rustic pasta shape, served in the easiest of sauces.

90s Print Triangoli with Ricotta and Saltbush

90s Print Triangoli with Ricotta and Saltbush

Some Sundays I wake up and know exactly what type of pasta I want to make. Other times it takes a strong coffee and a rummage through the fridge. This weekend though my inspiration had run dry. Life’s been busy and days have been long. I’ve just been trying to get up that great big hill of hope for a destination. It’s time for a little healing nostalgia. This week we’re serving up 90s print triangoli.

Brown Butter with Pink Peppercorns and Lemon Thyme | Burro Nocciola con Pepe Rosa e Timo Limone

Brown Butter with Pink Peppercorns and Lemon Thyme | Burro Nocciola con Pepe Rosa e Timo Limone

The worst kept secret of the pasta world is that for all of the incredible, complex, layered sauces out there, there is no pasta that can’t be enjoyed with just a chunk of butter and a crack of pepper. Whenever we got home especially late after school, and everyone was exhausted, it was hard to hide our delight at the suggestion of plain old pasta with butter.


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