29 April 2014

Asparagus-Asiago Ravioli with Chicken and Caramelized Shallots


Asparagus-Asiago Ravioli with Chicken and Caramelized Shallots

Life does not always go as planned when you are the decision-maker for an Alzheimers' Disease patient. From time to time you receive calls from the patient's caregivers, and you put your other plans on hold and attend to more important matters. It it simply one of the things you live with; you have no other choice.

So when I finally got around to preparing the fresh-frozen Asparagus-Asiago ravioli I bought from RP's Pasta Co. at the Dane County Farm Market, time was tight. The pasta had thawed and it wasn't supposed to; my fault completely for not packing it in ice for the more-than-three-hour drive from Madison to the northern hinterlands.

Moreover, the light was fading. I prefer to photograph my food in natural light; since my kitchen has only one north-facing window, I am forced to shoot my food in the dining room or TV room. But we've had nothing but gray days lately and the golden hour I was hoping for was non-existent.

But anyway...

I cooked the pasta according to package directions. While it was cooking I caramelized three large sliced shallots in olive oil with a space of balsamic vinegar and added some cooked chicken medallions. tossing in fresh thyme as an afterthought. I needed a quick "sauce" and did not want to hide the flavor of artisan-made ravioli with a bottled sauce.

I sprinkled grated Parmesan on top to marry the pasta and its partner; it was a throughly delicious supper, and I can't wait to try more offerings from RP's Pasta.

According to the RPs Pasta Web site, products are "made in small batches on Italian machines, hand-rolled and extruded through brass dies to produce an al dente texture." The company motto is "Farm to Fork with a Conscience."

I can't argue with that: In fact, I'm delighted to know it's made in my second home town, Madison, Wisconsin.

The ravioli was exceedingly fresh smelling. When I opened the packet, it smelled of lemon. While cooking, the pasta maintained its asparagus-green color. It cooked evenly, although I should have chosen a larger pan for cooking it. The pasta paired well with the sweetness of my caramelized shallots. I almost think raisins would have been good here; and I'll try them next time.

This is not a sponsored post. I liked the product and wanted to share it with you.

4 comments:

MyKitchenInHalfCups said...

What ever the light, this looks totally delicious!
Life pretty much is always throwing curves at us.

M.D. Johns said...

Thank you, Tanna. I don't know how some bloggers manage to do it: Live life and blog at the same time.

Katie Zeller said...

I don't know how bloggers manage to take photos in natural light. I only cook what we eat and only photo what I cook - which means the food is ready to be photo'd about 11 at night... Dark! This looks good, regardless of the light - and anything with asparagus!

M.D. Johns said...

Thanks, Katie. I don't know how so many bloggers even blog as much as they do. I've been off for about 6 weeks now. Just can't find the time!