We decided we wanted to make something special for super bowl sunday dinner because we like to eat and we think we’re special.
Planning is not one of our pronounced attributes and we have eschewed shopping of late (and especially on a sunday evening), so as the sun began to set we were left blankly bobbing at the limited options: A few potatoes, a few sweet potatoes, a few onions, a bit of parsley..
Necessarily, we kneaded a noodle.
For the filling, we thinly sliced our last four little onions, mashed two huge yams and minced four cloves of garlic. Isn’t it odd that people principally possess the pernicious predilection to ply onions into those pesky little squares? I hate cutting onions into little squares. Empirical evidence exposits thinly sliced onions have a far finer flavor, anecdotally… So sqaure onions are herewith banished and forthwith they shall be thinly or also thickly sliced depending on my demeanor, much, likely, to the irritation of everyone else as, certainly, is this confusing, wayward obloquy.
The Concannon Merlot is not nearly as good as their petite syrah (is there a more underappreciated variety?); the The Be Good Tanyas are always good.
Bronzed onions and garlic were flung with the smashed yams, dashes of cayenne, parsley, about a tablespoon of crunched tarragon and a large-ish pinch of sea salt.
The noodle was a bit tricky, sticky, mandating multiple presses but eventually enough additional flour was worked in (I suppose) that it became more manageable. However, I had a brief panicked flash back reminding me why I avoided making noodles for so long — my first effort resulted in a gooey, gummed up disaster and the few ravioli that did survive to pot exploded into a stew. (A little seasoning, veggies and voila! Wonton soup!)
All but one of these survived and we sautéed the finished fodder in a glaze contrived from a half cup chardonnay, quarter cup orange juice, a few slices of olio, two minced cloves of garlic and about a half teaspoon ground tarragon. We reduced the glaze for about 5 minutes and I added around a quarter teaspoon corn starch to tighten it up a touch.
Neighbored with broccoli and posed with a pinch of pretty parsley:
I thought the orange juice and tarragon in the glaze made it too sweet and tarragonny but Jen thought it was fine as designed.
The ravioli themselves were fantastic and best of all there are leftovers. So in a couple days we will have a ravioli redux and try a slightly different sauce.