{"id":11218,"date":"2017-01-15T22:02:00","date_gmt":"2017-01-15T22:02:00","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11218"},"modified":"2017-01-15T22:02:00","modified_gmt":"2017-01-15T22:02:00","slug":"ricotta-and-honey-ravioli-brown-butter-habanada-mizuna","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11218","title":{"rendered":"ricotta and honey ravioli, brown butter, habanada, mizuna"},"content":{"rendered":"

\"honey-ricotta_ravioli_mizuna\"<\/p>\n

I\u00a0had decided to take a break between two strongly-flavored meals, so my thoughts went to a simple pasta, and one of Luca’s fresh pastas in particular, my idea being that many of his specials could be best enjoyed with the very lightest of additions.<\/p>\n

When I arrived at the counter I saw a honey and ricotta ravioli, something I hadn’t come across before. The pasta assistant suggested a brown butter sauce would be enough. But enough is sometimes not enough, so my mind strayed to the beautiful young mizuna I had at home, and once I had begun assembling the dish, to thoughts of including some freshly-ground Tellicherry pepper and a dash of my magic dried golden Habanada as well.<\/p>\n

It was delicious, but very rich, and, yes, it was a little sweet, so the next time I’ll prepare a smaller amount, and serve it as a primo<\/em>, following it with a small grilled steak, or\u00a0agnello alla scottadito.<\/em><\/p>\n