Recipe: Ravioli with Huckleberry, Goat Cheese, Grilled Zucchini, and Speck in a Butter Brandy Sauce
Chef Mark Laska of Ciao recently shared the tastiest huckleberry recipe with the team at 1889 Magazine, and you need to try this now. Whether you’re able to gather a late harvest huckleberry crop in the waning days of summer, or dip into the freezer, read on or visit this link to “learn how the elusive and delicate ‘God’s candy’ inspires Washington chefs’ creations.”
Ravioli with Huckleberry, Goat Cheese, Grilled Zucchini, and Speck in a butter brandy sauce
Chef notes: The Huckleberry is God’s candy. Get out and find a patch to pick – midnight raids on the neighbor’s garden – getting out in the countryside to find them wild… or order them frozen on line. Get some! You and I both know that they will be devoured, and here is what to do with the last remaining handful or two. Italian food is the food of the poor, the peasant, the forager, the “finder” and the frugal. It is the gastronomic expression of genius to prevent starvation. This dish is no different and is a creative expression of the little bits leftover in your fridge. Perhaps you had a lovely picnic or appetizer and have the remnants of goat cheese, a slice or two of speck, a bit or grilled zucchini from last night’s dinner, and of course HUCKELBERRY. Well, I did, and this is how I used them.
Ingredients
1 large half-sheet of fresh Lasagna Pasta or one package of WonTon Skins
1 egg
The Filling
3 Ounces of Ricotta Cheese
2 Ounces of Goat Cheese
2 Ounces of grated Romano Cheese
1-2 slices of Grilled Zucchini
One slice of Speck
One small egg
Zest of ½ Orange
1 Tsp. Granulated sugar
Dash Nutmeg
A handful or two of Fresh or Frozen (thawed and drained) Huckleberries
The Sauce
¼ pound. Butter
Two or three Sage Leaves
½ small finely diced shallot
½ pint (or so) Heavy Cream
½-1 ounce (jigger) Brandy or Grappa
FOR THE FILLING
Place ricotta, Romano and goat cheese in a bowl, and use a fork to combine. Crack an egg into the bowl and incorporate. Dice a handful of grilled zucchini, and squeeze it gently over the sink to drain excess liquid before placing in the bowl. Roll up slice of speck and chop finely. Stir into filling. Stir in orange zest, sugar and a tiny pinch of nutmeg. Chop huckleberries roughly (frozen can stay whole if drained well) and fold into mixture.
FOR THE PASTA
Place each piece of pasta on the counter, and use a small spoon to set some filling in the center. Beat an egg in a small cup or bowl. Use a pastry brush to apply onto the edges of each piece of pasta. Place another sheet on top. Lightly press the edges together to seal. Do not trap air inside.
FOR THE SAUCE
Boil water. In a saucepan, heat butter and sage leaves on low-medium heat. Add shallot and a pinch of salt. Stir occasionally until shallot is translucent. Add cream, and raise heat slightly until it gently boils and begins to thicken. Add brandy or grappa. When it coats the back of a spoon, decrease heat to lowest setting.
TO PREPARE
Gently drop ravioli into boiling water four or five at a time. Just as they float to the top, remove them with a slotted spoon, and set them in the sauce and toss gently to coat. Serve and eat immediately.
Serving suggestions: Prosciutto-wrapped Melon before, and salad of fresh greens with olive oil and balsamic bookend this main course. Pair with a chilled rose or your favorite Prosecco.