Spring and the 3rd Sunday in Lent

Spring has sprung. It’s National Ravioli Day and the 3rd Sunday in Lent. Do we need more reason to celebrate? I don’t think so. Oh, and today is also World Flour Day.

Give us this day our daily bread. Or Pasta. Every Sunday should be special for so many reasons. Once upon a time, it was. Family suppers. Picnics in the park. Church socials. Sundays were once like little holidays. As we struggle to find our way in a world with so much uncertainty, faith and family are so important.

Embrace life whenever possible. Don’t take tomorrow for granted. Say I love you every chance you get. And what better way is there to show love then to break bread together? This simple Spring Supper is so delicious it’s magical. Enjoy!

Spring Equinox Menu
Mushroom Ravioli Piccata
Warm Bread
Italian Romaine Salad with Creamy Dressing
Wine

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Mushroom Ravioli Piccata
4 Garlic Cloves, minced
3-1/2 tablespoons Capers
Parsley garnish
2 (9 oz) packages Wild Mushroom Ravioli
4 tablespoons Cold Butter, divided
2 teaspoons Flour
3/4 cup Chicken Stock
1/4 cup White Wine
3 tablespoons Lemon Juice
Red Pepper Flake garnish
Parmesan Cheese, finely shredded

This dish is only as good as the ravioli. Pick a good quality ravioli from the refrigerated section of the grocery market rather than the frozen variety.

Bring a large pot of lightly salted water to a boil. Give the ravioli room to dance about.

While the water comes to a boil, peel and mince the garlic, set aside. Place capers in a strainer, rinse under cold water, et aside. Mince parsley for a garnish, set aside.

Once the water comes to a boil, gently place pasta in the pot. Return to a rolling boil, let cook for about 3 minutes.

As soon as the pasta begins to cook, melt the first tablespoon of butter into a large sauté pan over medium heat. Keep remaining butter in the refrigerator until ready to use. The butter needs to be cold.

Once the first tablespoon of butter melts in the pan, add the garlic; sauté for 30 seconds or until fragrant. Whisk in the flour; allow to cook for about 30 seconds. Slowly drizzle in the chicken stock into the pan with one hand, while continuing to whisk the sauce with the other. Allow the sauce to come to a simmer, add capers, wine and lemon juice. 

Reduce heat to low; let the simmer for 1 minute. Cut the remaining 3 tablespoons of very cold butter one tablespoon at a time, blending completely between additions.

Remove pan from heat, add drained pasta. Gently toss ravioli in the piccata sauce. Garnish with parsley, red pepper flakes and finely grated Parmesan Cheese. Serve directly from the sauté pan for a rustic presentation.

Warm Bread with Garlic Butter
½ cup Butter
2 Garlic Cloves
1 loaf French Bread
Parsley Flakes

Place soft butter in a bowl. Peel and grate garlic over the butter, Mash together with a fork. Set butter aside for 30 minutes for flavors to marry.

Warm oven to 400 degrees.

Split bread lengthwise. Spread garlic butter over the cut sides of the bread. Sprinkle parsley flakes over the garlic butter. Place on a baking sheet, place in the oven. Let bake until warm, about 8 minutes.

Slice bread, serve and enjoy.

Romaine Italian Salad with Creamy Dressing
Creamy Salad Dressing 
1/2 cup Mayonnaise
1/3 cup White Wine Vinegar
1 teaspoon Olive Oil
2 tablespoon Light Corn Syrup
2 tablespoon Parmesan Cheese
2 tablespoon Romano Cheese
1/4 teaspoon Garlic Salt
1/2 teaspoon Italian Seasoning
1/2 teaspoon Parsley Flakes
1 tablespoon Lemon Juice

Mix all ingredients in a blender until well mixed. Transfer to small serving pitcher or salad dressing bottle and chill until ready to use.

Romaine Salad
2 bunches Romaine Lettuce
2 cups Grape Tomatoes
1 small Red Onion
8 pickled Pepperoncini Peppers
Creamy Italian Dressing as desired
Italian Croutons
Handful Shaved Parmesan cheese
Fresh Ground Black Pepper

Tear the lettuce into bite-size pieces. Scatter into a large salad bowl. Cut the tomatoes in half, scatter over the lettuce. Peel and thinly slice the onion into rings. Break apart and scatter over the salad. Add the pepperoncini peppers whole. Toss to blend. Chill until ready to serve.

Just before serving, add croutons, drizzle with salad dressing; toss to coat. Serve with shaved Parmesan Cheese and additional dressing on the side.

Pass the pepper mill around the table if desired.