this post was submitted on 12 Aug 2023
231 points (97.9% liked)
Asklemmy
42525 readers
1602 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- [email protected]: a community for finding communities
~Icon~ ~by~ ~@Double_[email protected]~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I make this copycat ravioli from a restaurant I love.
Find some butternut squash or pumpkin stuffed ravioli. Fresh sage. Aleppo chili spice, some jumbo shrimp, and garlic mince or chopped fresh (like 3-4 bulbs).
Melt butter in your pan, fry up the sage. Set aside.
Boil your water for pasta. More butter to pan, cook the shrimp. When both sides are pink it's done, don't turn them to rubber by over cooking. Set aside and rinse out your pan.
Boil the pasta and when it's half done, more butter in the pan. Medium to high heat, it's called brown butter sauce. You stir and let the butter fry until frothy. Add garlic and Aleppo at the end. I sometimes add a dab of truffle oil at the end too, depending on taste and if I have it.
Drain pasta and stir in sauce. Plate, and top with shrimp and sage. Tiny pinch of truffle salt on top if you've got it, or pink salt if not.
It's fucking delicious.