Wednesday, August 3, 2011

Ravioli in oregano based cream-lemon sauce 8-3

I’m really winging it tonight folks. I heard LRK on Splendid Table say that fresh oregano, lemon, garlic, and olive oil made a wonderful sauce to put on grilled meat. So it seemed obvious that with a little cream and butter it could make a delightful sauce for stuffed pasta…and it did!


Olive oil
Butter, 2 tablespoons
Cream, about ¼ cup
Fresh oregano leaves finely chopped…about 2 tablespoons
Lemon zest and juice from ½ lemon
Black pepper
Garlic, one small clove through a garlic press


In a mortar and pestle grind the oregano, garlic, and lemon zest with enough olive oil to create a paste. (The amount was too small to justify the food processor.)

While the pasta is cooking cook the garlic, oregano, lemon zest, with the butter in olive oil. Add the cream and stir constantly. The sauce was too thin so I added about 1 tsp of cornstarch to thicken it. You have to adjust this as it cooks.

Place the ravioli on the plates and cover with the sauce. Add grated cheese and a few fresh basil leaves.


Fresh oregano is a strong force…the 2 tablespoons was more than enough for this sauce for two. If you plan to be serving 3 or 4 I would not add much more. Patience and I both thought it was great, and I’m thinking of other uses for this sauce.

1 comment:

happy internist said...

i'm drooling. this one is right up my alley. i see a cookbook in your future...