Look at this beautiful photograph The Husband took of my ravioli. He made them look so sexy and fancy-pants. The three sauces are a tomato/bell pepper sauce, a taleggio cheese sauce, and brown butter.
The tomato/pepper sauce was based on the piperade for Confit Byaldi, but after a long simmer, I pushed it through a strainer to give it a smoother texture.
The cheese sauce has just three main ingredients; unsalted butter, heavy cream, and taleggio cheese-a soft cheese from Northern Italy. The butter is melted, the cream is added and brought to a simmer, and the cheese added in chunks and stirred off the heat until melted. Salt and pepper to taste, and a touch of freshly grated nutmeg to give the earthy cheese sauce a clean finish.
The brown butter is, well, unsalted butter melted and allowed to brown in a saute pan, but not burnt.
I used sage on the brown butter ravioli, and parsley on the other two.
I picked up our 7th share this afternoon-that post is coming soon. See you on down the Road.