Fresh Approach Cooking

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If you tuned in yesterday, you undoubtably saw my post on how to supreme an orange. Supreme reading, I'm sure. (Hee hee. Terrible, aren't I?)

Well, it's all well and good to theoretically know how to do something, but it's a far finer thing to be able to put it into practice, ya?

And this is a delightfully different pasta dish that has the vibrant and somewhat unexpected addition of supremed orange segments. (In this case, I used blood oranges, for color and whatall) So you can get to using that knowledge I imparted right away! Yipee!

My recipe was inspired by the wonderful birthday dinner at Hatfield's (thanks again to my darling Ombudsman for that meal. Come to think of it, the last post was thanks to him too! What a inspiring boy that boy is!) that included an appetizer of fresh ricotta ravioli in a citrus buerre blanc with candied grapefruit (and odd as that sounds, it was outrageously tasty).

The ravioli I concocted here as a variation on that citrus and butter theme, are somewhat dense and rich. That is what makes the orange so perfect. With a hint of sourness, it cuts through the pasta creating a balance that can only bring a smile to your face.

So try this my dears, use your new "supreme" knowledge, and enjoy!

1 package gyoza potsticker wrappers (you will use about 16)
1 can artichoke hearts in water, drained and quartered
2 teaspoons parmesan cheese
1/4 cup fontina cheese, shredded
1 egg1 small onion, haved and sliced as thin as possible*
4 T. butter
zest and segments of one large orange
chopped chives, to taste

In a food processor puree 4 artichoke hearts and cheeses. Adjust seasoning to taste. Add the egg and pulse to combine.

Line up four wrappers on a cutting board. Brush just the top half of the outer edges with some water, you just want a thin film. Using a tablespoon, arrange 4 dollops of the filling in the center of each wrapper. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fork, crimp down the edges of the ravioli.

To cook, bring a large pot two-thirds full of water to a boil over high heat. Add some salt and the ravioli and return to a boil, stirring gently. Cook until the ravioli float and are al dente (tender but firm to the bite), 30 seconds to 3 minutes, depending on the freshness of the pasta. Using a skimmer, transfer to paper towels to drain briefly.

For the sauce: Melt the butter in a saute pan. Add the artichoke quarters and shaved onion. Saute until just browned. Add the orange zest, some salt and the chives. Saute another minute and remove.

Toss with the cooked ravioli and serve with supremed oranges. (And broccoli, if you like. I did!)

*The onions are what look like ribbons of pasta in the photo. They were halved and then sliced on a mandoline.
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Stouffers LEAN CUISINE brand low-calorie frozen entrees were introduced in 1981

Fontina cheese has been made in the Aosta Valley in the Italian Alps since the 12th century

In the U.S. today is National Cinnamon Crescent Day

Labels: Entree, Pasta, Vegetarian