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.
A few suggestions about this dish.
In the original dish they used rabbit raviolis, but unless you are going to make your own that might be tough. Any mixture of cheese, pork or chicken will work, but I think beef might overpower the sauce.
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.
Parmigiano Reggiano
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.
Fresh Thyme and Ginger Ravioli Recipe
Ingredients
Equipment
Method
- 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.