Spinach and Artichoke Ravioli with Brown Butter Herb Sauce

Print!
spinachravioli

Food photography is a strange thing. You have to find the best light in your house, which isn’t necessarily in the kitchen or dining room. Mine is actually in the laundry room! It can’t be too bright though, it needs to be soft light to look really good (from what I’ve read and tooled around with). It needs to feel inviting, like whoever is looking at the photo can imagine sitting down to dive into whatever they’re looking at. It needs to look natural, but you’re shuffling around food, hot plates (hot plate! hot plate!), garnishes, cameras, drinks, and everything else that makes a table setting look like a table setting. It’s definitely overwhelming trying to learn all the right things to do. I think I’m slowly starting to improve…

I was so excited about this recipe and taste-wise, it’s right on the money. When I was staring down at it though, trying to decide where to put it and what to put it on before I pulled my camera out… I was stumped. This beautiful plate of deep, vibrant green ravioli was dressed in a rich, velvety, flavorful, ugly sauce. Brown butter with herbs did not have the same effect on the camera as it did on our taste buds. I hope you can find some beauty and desire in the one photograph that’s worthy of sharing because trust me, this is a recipe you do not want to pass up. The spinach and artichoke ravioli is so creamy and decadent, but not at all heavy. The pasta is tender, always fresh, and its beautiful green color saves this photo. This dish comes together so quickly and is a great way to take advantage of homegrown herbs, a new-to-you herb, or just a bunch of herb scraps in the fridge before they go to waste. I used basil, lemon thyme, and chives, but you can get creative with your own favorite combination.

Spinach and Artichoke Ravioli with Brown Butter Herb Sauce

one package of Naked Pasta Spinach and Artichoke Ravioli
1 stick (8 T) of butter.
1/3 c. finely chopped basil
1/3 c. finely chopped lemon thyme
1/3 c. finely chopped chives
Juice of half a lemon

Prepare your Ravioli according to package directions.

Chop your herbs and set aside.

Slice your stick of butter into tablespoons for even cooking. In a pot or skillet (something metal or ceramic so you can see the color of the butter better) heat the butter over medium high. Using a whisk, stir the butter as it melts. The butter may bubble or foam a little bit after it has melted, just keep stirring. Very quickly the butter will start to turn a light brown color and little delicious brown bits will start to form in the pan. Keep whisking away. Once the butter is a honey/amber color, remove from heat. Add your lemon juice, herbs, and stir. Pour over your ravioli and serve.

Print!

Baked Ravioli Primavera

ravioliprimavera

Baked Ravioli Primavera 1 package of Naked Pasta Spicy Sausage Ravioli 1 medium zucchini, sliced in half moons 2 small yellow squash, sliced in half moons 1 cup cherry tomatoes 3 cloves of garlic, minced and divided 2 cups of whole milk zest of one lemon 3 tablespoons of butter 3 tablespoons of flour 1.5 cups shredded parmesan cheese 2-3 T olive oil salt and pepper Preheat oven to 350 degrees Warm a large skillet over medium heat. While the skillet is heating, mince your garlic and slice your zucchini and squash. Add the olive oil to the pan along with the zucchini, squash, and 2 cloves of the garlic. Saute until the … Continue reading

Lemon Chive Linguine with Shrimp and Creamy Dill Sauce

lemonchive_dill_shrimp

Lemon Chive Linguini with Dill Sauce and Shrimp 1 package of Naked Pasta Lemon Chive Linguini 1 pound of roasted shrimp (recipe below) 2 T mayonnaise (or greek yogurt) 2 T sour cream ¬†(or greek yogurt) 2 T capers, drained 1/2 red onion, thinly sliced 3 heaping Tablespoons of dill 1 garlic clove, smashed juice of half a lemon 1 T white wine (or white wine vinegar) pinch of sugar salt and pepper to taste Prepare your pasta according to package directions. In a food processor or blender, combine your mayonnaise, sour cream, dill, garlic clove, white wine, and a pinch of sugar. Process until completely combined and salt and … Continue reading

Roasted Red Pepper Fettuccine with Arugula Pesto and Goat Cheese

redpepper_pesto3

Roasted Red Pepper Fettuccine with Arugula Pesto and Goat Cheese 1 package of Naked Pasta Roasted Red Pepper Fettuccine 5 c. arugula zest of 1 lemon 1/3 c. pine nuts 1 c. olive oil 1/2 c. fresh grated Parmesan cheese 2 cloves of garlic, smashed salt and pepper to taste 1/2 c. crumbled goat cheese Prepare the pasta according to package directions. In the bowl of a food processor combine the arugula, lemon zest, pine nuts, Parmesan cheese, and garlic. Turn the food processor on and let the ingredients start to combine. Slowly add your olive oil. Once combined, salt and pepper to taste and pulse a few times to mix in. Toss … Continue reading

Dressed Up Hummus & Olive Tapenade Bruschetta

naked_pasta_apps2

    Hummus with Basil Oil, Roasted Garlic, and Toasted Pine Nuts 1 tub of Naked Hummus 1.5 cups of packed basil leaves, chopped 1 cup of olive oil (+ more for drizzling on the garlic) 1 T toasted pine nuts 6-8 roasted garlic cloves Preheat oven to 400 degrees. Drizzle a head of garlic, or a few cloves, with some olive oil and wrap in foil. Bake for 30-35 minutes. While your garlic is roasting, chop your basil. Combine the chopped basil with the olive oil in a small pot. Bring the oil just to a simmer and then remove from heat. Once cooled, strain the mixture through a fine mesh sieve. Store the oil in the … Continue reading

Mexican Street Corn Chowder

mexican_street_corn_chowder_2

Mexican Street Corn Chowder {serves 6-8} 12 ears of corn, shucked 3.5 cups diced, peeled potatoes 4 cups milk (whole or reduced fat) 1 large or 2 small onions, chopped 1 7oz container of greek yogurt (full fat or 2%) .5 cup sour cream 2 T chili powder (like it hot? use Ancho chili powder) 5 cloves of garlic, minced 2 tsp salt .5 tsp pepper (or more to your tastes) 2 T butter 2 T olive oil chopped cilantro for garnish crumbled cojita cheese (can't find it? sub Feta) lime wedges chili powder for sprinkling on top Grill 6 ears of corn and reserve the remaining 6. Chop your onions and dice your potatoes. Slice your corn and … Continue reading

Roasted Strawberry Basil Daiquiris

roasted_strawberry_basil_daiquiri_2

Roasted Strawberry Basil Daiquiris {makes 2 reasonable drinks or 1 daiquiri gigante} 1/2 cup roasted strawberries (recipe below) 2 shots basil simple syrup (recipe below) 1 tsp reserved basil from simple syrup juice of 1/2 lemon 2 shots rum (make it a virgin, use coconut water or lemon lime soda) 1 shot triple sec (easy sub - orange juice) ice (punch up the flavor and use frozen strawberries!) Combine everything in a blender and blend until smooth. Garnish drinks with a strawberry, basil leaf, and a drizzle of roasted strawberry juice on top. Enjoy! Roasted Strawberries (lightly adapted from Jennifer Perillo's Roasted … Continue reading

Potato, Zucchini, and Goat Cheese Frittata

potato_zucchini_goatcheese_frittata

Potato, Zucchini, and Goat Cheese Frittata {makes one frittata} 6 eggs 1/2 c. whole or lowfat milk 1 large or 2 small zucchini, sliced in half moons 1 large or 2 small potatoes, peeled and sliced half moons 2/3 c. crumbled goat cheese 2 T olive oil salt and pepper Preheat your oven to 350 degrees. Heat a large nonstick skillet over medium heat. Start peeling and slicing your potatoes. When the potatoes are ready, add your olive oil to the skillet and your potatoes. While the potatoes are cooking, slice your zucchini. Add the zucchini to the skillet and season with salt and pepper. Saute the vegetables until tender and … Continue reading

Peach-Berry Crumble

Peach_Berry_Crumble

  We're rounding out Southern Living week here on The Boho Birdy with this awesome Peach-Berry Crumble. This quick dessert is full of fresh, local peaches and blueberries and topped with golden, crunchy oatmeal topping. We just moved and this is the first thing I made in my new oven. Friends, I cannot tell you how wonderful this house smelled as it was cooking. A lot less like boxes and newspaper and a lot more like bubbling fruit, melted butter, and warm sugar. The peaches I used in this are Mac's Pride Peaches from McLeod Farms¬†and they did not disappoint. Perfectly sweet, tangy, and juicy. I cut far more than the recipe called … Continue reading

Tomato-Orange Marmalade Chicken

59561_468942373626_3475562_n

  Look at that dish! Seared chicken breasts, tomatoes, basil! This recipe is one of the biggest huge-payoff-for-seriously-minimal-effort dishes I've ever made. It's the second part of our Southern Living series this week, let's dig in! This recipe begs to be made with fresh farmer's market finds. Tomato and basil should just about be ready at your local market! I love when the I start to see bursts of red in between all the green at the small stands. People line up at the ready, oohing and aah-ing over these red gems. Is there anything more delicious than a homegrown tomato? They're a staple in our house, we consume as much as … Continue reading