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Friday, April 22, 2011

EO(S) Ravioli stuffed with dandelion greens, and a pesto

Eating out (side) a personal challenge

Per my rules

Nachinat my malenky droogs, your humble narrator made a mistake. In an attempt to make weedy pishcha I neglected to see what I got free and how much it would kupet most of you. Appypolly loggy. Tis why I neglected to post my Eating Out(side) challenge last week. The moloko and maslo kupet more than last raz I bought it. I had to redo it all to keep it frugal for those that need to buy the ingredients.

I present to you Ravioli stuffed with dandelion greens, served with a dandelion greens pesto sauce. Real horrorshow.

Viddy well my droogs, viddy well.

(if you have no idea what I said, you are not alone. If you did understand it, you are as big of a dork as I am. Nadsat dictionary)

Dandelion ravioli
If you do not have a noodle/pasta recipe, here is mine

Making the pasta part 1

For the filling
1 lb young dandelion leaves, washed, chopped
olive oil
1 pck cream cheese
salt and pepper to taste

In a skillet saute the greens in a bit of olive oil until tender. Transfer to a bowl. Mix the cream cheese, salt and pepper in with the greens. Bend very well. Spoon into your prepared pasta.

In a large pot, bring water, slightly salted, to a boil. Add the ravioli and cook until tender, about 20 minutes.

Drain and serve with a little butter and Parmesan cheese, an Alfredo sauce or a pesto.

Dandelion greens pesto sauce

12 ounces washed and cleaned young dandelion leaves
1 cup olive oil
4 cloves garlic, peeled
6 tablespoons pine nuts, lightly toasted1 1/2 teaspoons salt
2 1/2 ounces Parmesan cheese, grated

Place one-third of the dandelion greens in the food processor or a blender with olive oil and chop for 1 minute, scrape down the sides. Add the remaining dandelion greens in two batches, until finely chopped up.

Add garlic cloves, pine nuts, salt, and Parmesan, process until everything is a smooth puree.

Taste, add salt if necessary. If too thick, you can thin it with olive oil or water.


SkippyMom said...

Do you saute' or boil the greens for the pesto?

That looks darn good.

Phelan said...

you don't cook pesto sauce ingredients. It gets finely chopped, like basil or parsley.

SkippyMom said...

Shows you how much pesto I have made.

Can I erase my dumba** comment now? Please?

Phelan said...

no you may not because it isn't a dumb question. Other people might not know.

ChicagoMike said...

I viddy well my malishka.

Phelan said...

lol Mike's a dork :D

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