Now that dandelions are in bloom: harvest the leaves to fill this pasta and save the small buds for the sauce. Need a drink to go with your flowery meal? Make dandelion mojitos. Use the stem for straws. Float a yellow flower on top.
I love going for a walk around the neighborhood, ogling dandelions. No longer dismissed as an invasive weed, no longer safe to sulk for years: dandelions are now a coveted, sought-after edible urban weed. Beware dandelions: I am on to you.
Onion, balsamic and dandelion ravioli
2 eggs, room temperature
1 cup flour
2 T semolina
1 tsp olive oil
1 small red onion
salt and white pepper
1 T each butter, olive oil
2 cups dandelion greens, chopped
3 cloves garlic, minced
2 T balsamic
salt and coarse pepper (KS&CP)
1/4 cup ricotta
1/4 cup Parmesan
1/4 cup cream cheese, room temperature
Saute on low heat: onion and minced dandelion leaf ribs in butter and oil with sugar, salt and pepper. After 10-15 minutes it will be caramelized. Add 3 cloves garlic for 1 minute, then add 2 cups cleaned dandelion greens stirring to blend. Once wilted, add the balsamic glaze and stir to blend. Remove from heat and add: ricotta, Parmesan and cream cheese. roll out pasta dough, adding a rounded spoonful of the dandelion filling on dough (about 2 inches apart). Lay second sheet of dough over first, pressing around filling to remove any air pockets and seal pasta. Cut ravioli into squares or rounds. Cook in simmering, salted water until al dente—just a few minutes. Toss with high quality olive oil, just ground salt and pepper, and serve. OR saute dandelion buds in butter with some salt and pepper. Once butter stops foaming and begins to brown, toss with ravioli, then plate and serve.