Wednesday, April 15th - Lobster and Crab Ravioli with Sauteed Zuccini in butter

We bought some ravioli from the 1st Ravioli Store on Commercial Ave. I think that the same supplier also sells to the two fresh pasta stalls in the Granville Island Market. I highly recommend them. See my posts related to pasta to see the stall photos or check out the First Ravioli Store on Commercial just a few blocks north on Commercial from the Skytrain station. Generally, even for those of you who enjoy ravioli when eating out, you should really try buy fresh ravioli from your nearby fresh pasta or italian deli. It's not that much more than buying that nasty dry ravioli or tortellini from Barilla. Don't get me wrong, Barilla is the Queen of Pasta globally but stuffed pastas were never meant to be dried. I started buying fresh stuffed pastas when I was living in Spain from any of the grocers. I can't go back. Plus is still much much cheaper than eating out for ravioli. Additionally and most importantly, you have way more variety from the pasta shops.

We've tried nearly a dozen different ravioli, agnalotti, sachetti, tortellini, mezza luna's. mmmmmm

The wild mushroom, the Pumkin and Smoked Gouda sachetti have been my favorite!

Tonight we're having Lobster and Crab ravioli with Sauteed Zuccini in Butter.

We are going to saute some green onions with julienne zuccini in butter and finish with olive oil. Toss with freshly grated Parmesan.

1/2 large, large zuccini or whole medium

1 green onion

1/4 c butter give or take

salt and butter

pasta water... secret ingredient in may pasta sauces.

olive oil

salt and fresh ground pepper

1/2c grated parmesan

You can use a mandolin or box grater to get shoe string pieces of zuccini. Slice the green onion fine slices.

Melt most of the butter in a skillet. Sautee the zuccini until soft. Add the green onion. Leave on low heat lower than the simmer setting. The pasta has been cooking in this time.

I know you'll hear until it floats to be done. Don't listen to that. Test a bit. 10-12 minutes has been good. Tried 8-10 and it's been a bit too al dente.

Using a sloted spoon, dish the ravioli gently into the skillet. Take some of the pasta water, about 1/4 -1/2 c. Add the remainder of the butter and the cheese. Toss very gently. Serve and drizzle a bit of olive oil on the plate.

This was SOOOOO good. The browned butter and green onions lent a great nutty taste which was perfect for the lobster filling. I think next time I might try leeks. I am glad we went plain jane, or naked since the filling was very delicately flavoured.

MMMMMM