Poor don’t buy rich. Wise words spoken by my father when listening to me ramble on about some things that I wanted.
He couldn’t be more right (insert violin solo here).
But poor does go out to dinner with parents knowing that they will be picking up the bill. Boo-yah. My parents were in town (actually they are in town quite a bit) and took my sister and I out to dinner to a very well known and DELICIOUS restaurant here in St. Louis, Pastaria (by Niche). There is not a thing on that menu that can do your tummy wrong. All good things enter your mouth here.
But really, their chef is amazing and I believe he won a James Beard award for “Best Chef in the Mid-west”. So you know you’re going to be eating well at one of his restaurants. Anyways I ordered the pistachio raviolis and I was ready to end my life right then and there knowing that I would never eat something so heavenly ever again. Okay maybe a little exaggeration there. I tend to think that about most foods that are prepared by someone else. But I must say these raviolis were a home run. I knew that I had to re-create an at home version knowing that I wouldn’t be eating out again any time soon. Lucky for me Sauce Magazine (an STL Culinary Magazine) had posted their recipe online and all hope in life was restored.
I made some changes to the recipe that better suited my cooking needs and stuck with my go to ravioli dough recipe (click here). The only thing that was a little pricy was buying shelled pistachios. What I should have done was taken the time to shell and peel the pistachios myself which would have slashed the cost in half, however once again I didn’t have the time nor the patience so I skipped my morning Kaldis Chai Latte (with almond milk, SO GOOD) and spent a little more on the pistachios. Whatever.
I wish I could put the flavor of these into words but I feel like I would not do it justice. The creamy notes of cheese blended with the nutty bite of the pistachio is a really foreign taste that I will definitely be incorporating more often into my cooking this fall. The light taste of the browned butter with the lemon juice and fresh chopped mint leaves couldn’t have been a better fit for the ravioli filling. Grated parmesan, as per always, topped this dish off quite nicely.
With these raviolis a little goes a long way. My brother, the ravioli snob, gave me a thumbs 10 so you know you’ve done well.
If you need a visual on rolling out pasta dough & filling ravioli please watch this video! It doesn’t follow my instructions exactly but use it as a guideline.
Julia you are killing it in the homemade pasta making department lately, I am so impressed!! Definitely need to have another crack at it soon. The main problem in our house is that my three brothers eat so much of it now (seriously. SO MUCH) that the quantities I need to make are enormous!! (and can very much relate to parents coming to foot the bill for nice dinners – love it!).
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