So, I'm a little late with my Meatless Monday post. But it was sooooo good. And such a good base recipe. I made this ravioli based on the Food & Wine recipe which called for marjoram and walnuts. Naturally, I substituted and switched for what I had in the house. So Pecorino Ravioli with Sage Brown Butter Sauce and Pignoli was born.
The recipe calls for mixing fresh grated pecorino with heavy cream, salt and pepper (I might add some spice in here next time with a little cayenne). Fill a wonton or dumpling skin. Wet the skin with water and top with another wonton or dumpling skin. Boil for two minutes or so. Voila!
In the meantime, brown butter and add the fresh herbs. Toast your nuts and chop up (or leave as I did with the pignoli). Top with sauce (not quite as much as I used) and nuts. Enjoy immensely with a glass of your favorite wine.
The cheese flavor was very intense and decadent. But for an evening date with yourself, intense and decadent is called for, especially when the recipe is so easy.