Archive for the Category ◊ ravioli ◊

23 Apr 2009 Buitoni Wild Mushroom Agnolotti with Champagne Chile Cream Sauce
Author: petermarcus |  Category: Contests, Photography, Recipes, champagne cream sauce, chili, mushrooms, pasta, ravioli, sauces, supreme, veloute  | 2 Comments

The folks at FoodBuzz were kind enough to send us a sample of Buitoni’s new Riserva Pasta line. We got a sample of the Buitoni Wild Mushroom Agnolotti — a folded semolina ravioli-like pasta containing portabello, crimini and roasted garlic with padano and parmesan cheeses.

The semolina, mushroom, cheese mixture just jumped out with its earthiness, so I was mulling over choices for sauce. I came up with a champagne cream sauce, with some New Mexico red chiles, with fresh oregano and lemon juice. I was shooting for the idea of an alfredo, matched with just a very little bit of smoky chile zing, with some greenness and sharpness from the herbs and citrus. It turned out to be a pretty good mix of flavors.

Simmer Simmer

06 Sep 2008 Lobster Ravioli with Champagne Cream Sauce
Author: petermarcus |  Category: Photography, Recipes, champagne cream sauce, dinners, food, lobster, pasta, ravioli, sauces, shellfish  | 32 Comments

Christey and I met when I was living in Treasure Island, Florida, a suburb of St Petersburg. A block away from my house was one of our favorite restaurants, Karim’s Bistro, a Moroccan/Mediterranean place located in one of the gaudiest hotels on the beach. Karim has since opened his own stand-alone restaurant a short walk away, The Pearl.

One of Karim’s signature dishes was a lobster ravioli in a champagne cream sauce. There are a bunch of other restaurants that have a lobster ravioli, it’s not an original concept, but Karim’s was my favorite.

My birthday was last month, and I got a pasta machine, something on my to-buy list for a while. So, for my inaugural pasta event, I decided to try to reproduce (as much as I could), my favorite version of lobster ravioli.

Lobster. Cream. Pasta. You know you want to read more.