Orange-Scented Cauliflower & Ricotta Ravioli #yum.
I’m always looking for recipes that are new and a little different.
With something I haven’t seen before.
(That’s what happens when you’ve cooked 20 years of recipes for The FiFi Report !)
Which is why I like this Orange-Scented Cauliflower & Ricotta Ravioli recipe.
Mixing cauliflower and ricotta in ravioli: Who da thunk?
It’s adulterated from this lovely food blog called Strawberry Plum.
She photographs all the steps so you can see exactly how it’s done. She makes her own pasta, bless. (here is the recipe) whereas I am very happy to use wonton wrappers instead.
It’s pretty easy.
You need for 4 fashionista or 34 models.
For the Cauliflower ricotta filling.
1 head Cauliflower, cut into small florets
Extra Virgin Olive Oil
4 oz. Ricotta, drained for a couple of hours if it is very wet
½ c. Grated Parmesan
zest of 1 Orange
Plus 2 packets of wonton wrappers approx. Round or square whatever works.
Hazelnuts for topping.
• Pull on Prada pyjamas.
• Slip on Celine birks
• Pour a white wine and guzzle.
• Preheat oven to 180.
• Ask Bradley Cooper to chop up the cauliflower into small florets and zest the orange.
• Toss cauliflower florets with olive oil and salt.
• Spread out over a sheet pan and roast until golden and caramelized as Katy Perry; about 40 minutes.
• Stir the cauliflower once or twice while it is roasting to make sure it doesn’t stick to the pan.
• Combine the roasted cauliflower with ricotta, parmesan, and the orange zest in the bowl of a food processor.
• Process until fairly smooth, about 1 minute. Think crème de la Mer exfoliator.
• Season with salt and pepper, as necessary, and set aside.
• Get the wonton wrappers and lay them out on the bench.
• Place about a teaspoon of the filling on each wonton.
• Top with another wonton wrapper and press to seal. Repeat until you have used all the ravioli mix.
• Cook the ravioli in salted boiling water until it rises to the top, about 2 minutes.
• it’s best to cook the pasta in several batches so they have plenty of room and the temperature of the water doesn’t fall too much.
• If serving with brown butter, transfer the ravioli directly to the pan containing the butter along with a little of the starchy pasta water to help bind the sauce to the pasta.
• Accessorize with toasted breadcrumbs, chopped hazelnuts, and Parmesan cheese.
• Delicious !
