Monday, March 3, 2014

Summer wrapped in ravioli

Mint, peas and marscapone; the gorgeous taste of summer wrapped up in ravioli
Summer wrapped in ravioli

I've been subscribing to delicious. - probably Australia's best foodie magazine - for a few years now. I've kept the subscription up while I've been living in Switzerland and get it delivered here. I still love ripping open the plastic it comes wrapped in and spending a lazy morning, usually on a Sunday over a cup of tea, idly flicking through the colourful, glossy pages, and turning down the corners of the pages with the recipes I want to save for later. 
There's just one problem with getting an Australian magazine delivered in Switzerland; the recipes in them are 6 months out of sync with the season I'm living in. Being summer at home and winter here in Switzerland, it means that, at the moment, issues are arriving bursting with recipes for ice cream, salads and desserts full of summer berries. Meanwhile, I'm still stuck in hearty comfort food mode.
Gorgeous pea and mascarpone ravioli

But there was one summer recipe which - despite the weather outside - I couldn't resist giving a try. Pea and mascarpone ravioliwith sage burnt butter allowed me to give Betty a whirl with the pasta machine attachments I had bought a year or so ago and had only used once or twice. I was given extra incentive with the pasta making accessories my mum had given me for Christmas, including ravioli cutters.
Pasta is easy enough to make, but ravioli is all about the filling.

In this case, creamy mascarpone combined with fresh peas and vibrant mint made for light, refreshing ravioli which screamed summer. The sage-infused burnt butter provided the perfect, yet delicate savoury counter balance to the sweet pea filling.

I’ve always had this thing with seasonal food – don’t eat winter food in summer and vice versa.  But sometimes, when something is this good, it would be criminal to wait six months to try it.

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