07.06.08: dinner. (subtitle: divide and conquer)

White Beans with Proscuitto di Parma and Fresh Cheese Ravioli with Sage Brown Butter Sauce

White Beans with Prosciutto di Parma and Fresh Cheese Ravioli with Sage Brown Butter Sauce

This was a weekend dinner from last summer that came together fairly quickly if memory serves.  The takebackyourkitchen kitchen has contains many wonders, but A/C is not one of them, so in the summertime I don’t usually find myself slow-roasting much.

The warmed white beans, tomatoes and prosciutto over arugula pictured on the right was a recipe find by Elizabeth; I don’t remember the exact formulation now, but a cursory internet search should yield it or something very similar.  It reminds me of a Tuscan dish that uses shrimp instead of prosciutto.

Yes, the raviolis are store-bought.  This was before we forayed into stuffed pasta construction.  I bought them because I wanted to try my hand at making sage brown butter sauce, the ultimate ravioli dressing IMHO.

It is a far, far better thing to try only one new thing than to be so daunted by a task that you don’t even approach it.  Being overwhelmed by constructing an entire dinner from scratch can stay the hand of even the most daring aspiring home cook.  Personally, I believe in venturing in only one direction at a time; practice one aspect of a meal (like a homemade sauce) before going whole-hog and resolving never to eat store bought pasta again  (Added bonus: if you mess up your homemade contribution big time, you still have something to edible to eat afterwards).

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1 comment
  1. “It is a far, far better thing to try only one new thing than to be so daunted by a task that you don’t even approach it.”

    We need this on our About page.

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