Friday, April 1, 2011

Potato Ravioli with Striped Bass and Lemon

Here is a fun technique that is simple and doesn't cost lots of money to produce. Peel a potato and square of the sides to create a rectangle and shave paper thin on a slicer. Cross two potato slices and fill with your choice of stuffing. Alternate the slices as you wrap into a small package. Freeze the potato raviolis until solid. Pan fry each side in clarified butter until golden brown. I've served these with a citrus ketchup, dragon egg, and spicy eggplant caviar.

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