Sunday, April 22, 2012


Originally posted on
Do you get anxiety when you go into Bedford Cheese Shop? The amount of amazing cheese to chose from is extremely intimidating. My friend Tony gave me sound advice:you know everything is good, so just take whatever they give you. 
To ease into it I dilly dally near the front where all the jams and condiments live and once I have enough courage I just go for whatever says goat or sheep.
While pointing and drooling I saw a list of different types of ravioli from Pastosa. For the record, it’s not my favorite pasta because of all that runny ricotta, but the Asparagus Prosciutto and Mascarpone flavor won me over. When I got home, I stuck it in the freezer, figuring in a pinch I could just boil and butter them up.
Last weekend at the market I found gorgeous asparagus. I always go for the skinniest ones with the smallest tips (keep it clean!) I think they have the most flavor.
While buying cocktail umbrellas (you will see why next week) at The Brooklyn Kitchen, I spotted fiddlehead ferns! I grabbed a handful and rushed home to make this simple sauce to go with my ravioli.
This sauce was so easy and fast.
Fiddlehead Fern & Asparagus Ravioli
(Optionally) Cut a few slices of bacon into little cubes and fry until crisp. Remove and leave some of the fat.
Add some butter to the pan and sautee about a half a sliced onion or shallot, along with some peperoncino (hot chili flakes) and fresh sage. Salt and Pepper.
Add a bunch of asparagus tips and the fiddlehead ferns and sautee until cooked, but still crisp. Salt and Pepper.
The ravioli take 8-10 minutes to cook in a big boiling pot of salted water. After you drain them, melt a little butter on them, then add the sauce.
Top with grated pecorino romano or parmesian cheese and don’t forget that bacon you set aside!
I really like the Pastosa ravioli and am excited to try more flavors. They were huge and firm and they didn’t fall apart. The cheese wasn’t watery and the prosciutto gave the filling a nice sweet flavor. The ferns were funny, they are very earthy or grassy, with the texture and slight goo of okra, but very delicious parts that get caramelized in the pan are delicious.

Friday, April 6, 2012


I am teaching this class at Paulie Gee's! April 23, 2012 at 7pm. Come and make rice balls, then sit down to a rice ball supper. Includes wine and fun! More info here.