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 really 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, a simple cheese or vegan option would be perfect.
4 Tbsp Butter or non dairy spread such as Earth Balance
5 fresh Thyme sprigs, whole not chopped
1 tsp freshly grated Ginger Root
Parmesan or non dairy substitute to finish
Start the water for your pasta. Heat your sauté pan and add the butter, thyme and grated ginger root and gently sauté. Do not brown.
Cook the pasta in salted water until just slightly under done. It will cook very quickly, so watch it carefully.
Drain the pasta and transfer to the sauté pan with the butter, fresh thyme and fresh ginger, and toss to finish the pasta, finish with the parmesan cheese and serve immediately.
Drain the pasta and transfer to the sauté pan with the butter, fresh thyme and fresh ginger, and toss to finish the pasta, finish with the parmesan cheese and serve immediately.
I would pair this with a 2009 Villa Sparina Gavi from Italy and particularly the Piemonte region. Gavi is known for it\’s crispness and it\’s floral and fruity finish.
The Louisville Chef 