Mushroom & ricotta plump little ravioli pan finished with cipollini onion slices, radish, garlic, and Meyer lemon sweat in a beautiful green scallion oil until colored and a bit of our cultured butter tossed in at the end with a squeeze of lemon. Topped with fried parsnip, and the crunchiest toasted bread crumbs which got more of that vibrant scallion oil, fresh scallion, salt, and Meyer zest... using up the bits & bobs from the fridge tastes especially perfect after a day working in the Spring (!!🌱) garden.
More deets: Pasta was pre-made and a freezer score. Scallions were on sale and looking good at the market... I bought 3 huuuge bunches and made an infused bright green allium grapeseed oil that I can keep in the fridge. I use it for everything lately, like frying eggs and drizzled over rice. Cipollini STILL holding strong in the root cellar/ grew them last year. Toasty bread crumbs give the best bite and texture to the pasta and creamy filling. Radishes Rock! Don’t just limit them to raw 😘
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