Monday, January 20, 2014

Artichoke Cashew Cream Stuffed Pasta

I've owned Chef Tal Ronnen's cookbook since it came out but somehow never got around to making Artichoke Ricotta Tortellini with Saffron Cream Sauce.  I've had good luck in the past using cashew cream for a mock ricotta so I was excited to use it in both the filling and sauce.  Click on the recipes tab of the chef's website for basic cashew cream instructions.  I made a few changes to the recipe: using a gluten free pasta recipe, omitting the saffron because I'm cheap, and adding a whole lot of lemon--zest and juice--to both the filling and sauce.  Large ravioli took the place of tortellini just to speed things up.

If you compare photos of my version to the original, you'll note that mine appears grainy.  That's because it is.  If you have a super crazy powerful blender, use it when making your cashew cream.  I actually like a bit of graininess for the filling but would have much preferred a smoother texture for the sauce than my food processor could provide.

Finally, this recipe didn't completely click with me.  It was just a little bland, I just kept adding more and more lemon.  I think it is just too much cashew cream based things at once.  I will definitely use the filling and sauce recipes again but probably not together.  Already thinking what a great cajun cream sauce I could make--pair it with some fettuccine, peppers, and onions.  And I have a bit of the filling in the fridge right now that I'll bake up with some pasta, red sauce, and mozzarella Teese.  Glad I finally tried out this!

Remember to check out my other ravioli recipes:

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