Burnt Eggplant Ravioli
Burnt Eggplant Ravioli
This light creamy ravioli has an almost carbon earthy flavor profile to it. There are notes of mushrooms and it has a buttery finish. We make the pasta here in house with a "00" flour and egg recipe. It's a high protein recipe that lets you cook the pasta a bit longer and gives it a nice mouth feel. We also add spinach to the dough so you get a nice color to the pasta which is a nice contrast against the red Nduja sauce. The Nduja sauce (made from spicy pork salami) is fortified with butter and cream so it's both spicy and creamy in flavor. We finish the dish with bread crumbs for texture and Parmesan cheese.
Chef Matt Dion and his Lowland team will be cooking at the Food and Wine Classic Festival this November