When I think of winter, I think of cozy nights around the fire, spending treasured time with my family, and of course - consuming meals that are packed full of flavor.
With the winter solstice fast approaching, the desire to stay in and enjoy a delicious and flavorsome meal is even more enticing than usual. So this week I would love to share one of my all time favorite recipes with you... Ravioli with Sage and Governor Olive Oil.
I have always loved and appreciated the versatility of ravioli. The combination of stuffing and sauces are endless, making them appropriate for most occasions. For this recipe, I prefer to use pumpkin and feta ravioli - but you can choose your own, depending on your preference.
These days, many delicatessens and supermarkets have gourmet ravioli options available - so I tend to buy the pasta pre-made. However if you find cooking a relaxing and de-stressing activity, homemade pasta is always a delicious alternative.
Ravioli with Sage & Governor Olive Oil
1 lb fresh ravioli (homemade or store bought)
A handful of fresh sage leaves
3 tbs of Governor Limited Edition Olive Oil
1 tbs crushed hazelnuts or hazelnut grains
Grated parmasen cheese
Add 4 cups of water to a large saucepan. Bring it to boiling point and add 1 tsp of salt.
Add the ravioli to the boiling water and let it cook for a few minutes (or according to the package instructions)
In a skillet, over low heat, add the olive oil. Add the sage leaves (some finely chopped and a few whole leaves). Let them sit for a few minutes until wilted.
Add the hazelnut grains to the sage leaves and stir f or a few seconds.
Add a couple tablespoons of cooking water from the pasta to the skillet to add creaminess.
Drain the ravioli and add them to the skillet, gently tossing them to coat them with seasoning.
Add parmesan cheese and freshly cracked pepper to taste.
Serve with a drizzle of raw Governor extra virgin olive oil on top.