During my last trip, I picked up some Pumpkin Ricotta Ravioli from the Culinary Kiosk. This purchase has been weeks in the making- I had tried to buy them the prior two weeks in a row, but they were sold out before I could get them! I made sure to get to the market early and was thrilled to FINALLY pick up a bag.
That night, I called up my foodie friend Blake and we planned an excellent dinner; I would prepare the ravioli, and he made a side of garlic parmesan asparagus. I started by preparing an incredibly simple brown butter rosemary sauce.
Brown Butter Rosemary Sauce
4 tablespoons butter
A few sprinkles of rosemary, to taste (I happen to like a lot)
1/2 lemon, juiced
1/4 cup grated Parmigiano
Directions: Melt butter until it turns into a golden noisette. Add rosemary and remove from heat. Add lemon juice, and viola!
Garlic Parmesan Asparagus
1 pound asparagus
1/2 cup parmesan
1/4 cup breadcrumbs
A few cloves of crushed garlic, to taste
Directions: Preheat oven to 375. Coat baking sheet with olive oil. Spread out asparagus, coat liberally with parmesan, breadcrumbs, and garlic. Bake for 10 minutes.
On the side, we enjoyed a local Ithaca Ginger Beer. The pumpkin ravioli were definitely worth the wait- they were SO flavorful and delicious, and went amazingly with the brown butter sauce! I look forward to another Farmer's Market-inspired dinner.