This is my interpretation of a meal I had in the Piedmonte region of Italy. We drove for hours into the hills above Turin and finally reached an old villa, and I ordered this dish. It was stunning and well worth the drive.

It is an interesting and subtle flavor. The combination of the fresh thyme and the fresh ginger work well together. Use only fresh thyme and fresh ginger, as otherwise the results will not be acceptable.

Ingredients:

8-10 fresh Ravioli or Tortellini

4 Tbsp Butter

5 fresh Thyme sprigs, whole not chopped

2 inch piece of Ginger Root, peeled and julienned.

Parmesan

Preparation:

Start the water for your pasta. Heat your sauté pan and add the butter, thyme and ginger root and gently sauté. Do not brown. The light saute takes the edge off the ginger root and softens it.

Cook the ravioli in salted water until just slightly under done. It will cook very quickly, so watch it carefully. Fresh ravioli will float to the surface when they’re done. Don’t overload the pan.

Drain the ravioli and transfer to the sauté pan with the butter, fresh thyme and fresh ginger, and toss to finish, Top with Parmesan cheese and serve immediately.