My neighbor, Billy brought me a beautiful head of Green Lunar Cabbage from his garden. Then, while I was shopping at my local Bastrop, HEB grocery store I saw a package of beet ravioli imported form Italy. These two ingredients inspired this recipe. So here it is.
- Green Lunar Cabbage–1/2 head
- Beet Ravioli–one 9 0z package
- Frozen Peas–8 ounces
- Sage–leaves from one sprig
- Garlic–4 cloves
- Shallot–1 large
- Ghee–2 teaspoons
- Olive oil–2 teaspoons
- Red wine–1/2 cup (use a light red such as a Pinot Noir. I used a Texas red that was a blend of Malbec, Mourvedre and Petit Syrah. Use the same wine that you are going to drink with the meal. This will make the dish pair well with the wine.)
- Grated or flaked cheese–3 ounces ( I used a mixture of Parmesan, Romano and Asiago flakes.)
- Salt and Pepper to taste
- Chop the cabbage
- Mince the garlic and shallot
- Remove the sage leaves from the stem
Cooking the cabbage: NOTE–WHILE THE CABBAGE IS COOKING BRING WATER TO BOIL IN A PASTA POT
- Coat a heavy duty stainless steel skillet with the olive oil
- Add the shallots, garlic, sage leaves and ghee
- Sauté till lightly brown
- Add cabbage with a bit of salt and pepper
- Sauté until the cabbage is slightly caramelized
- Deglaze pan with 1/2 cup of red wine
- Add the peas and toss them with the cabbage
- Add more salt and pepper to taste. Cover with a lid and turn off the heat. Let sit while you cook the pasta
Cooking the pasta:
- Add a generous amount of salt to the pasta water. It should taste like the ocean.
- Place the beet ravioli in the boiling water
- When the ravioli float to the surface they will be ready to add to the cabbage (for fresh pasta this takes only 3 minutes)
- Drain the pasta and add it to the cabbage
- Toss the ravioli into the cabbage gently
- Add 1/2 the cheese
- Replace the lid and let sit for two minutes so that the cheese melts and the ravioli finishes cooking
Plate the dish onto a platter. Sprinkle the remaining cheese. Top with some freshly cracked pepper. Enjoy it with a glass of the same wine you used to deglaze the cabbage.
My dad is staying with us this month. This was today’s Meatless Monday meal. It was a heartwarming and satisfying family meal. My mom was a vegetarian her whole life. I said to dad that I think she would have liked this dish. My dad replied: “She would have LOVED it”. I felt like she was with us.
When you make it let me know how it turns out.