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.